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1770s-1800s - British American cooks adapting boiled dumplings and poultry pottages in early American kitchens

Chicken and Dumplings, Early Style

Name: Chicken and Dumplings, Early Style
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Ingredients: 1 stewing hen or 3 pounds bone-in chicken pieces; 8 cups water; 1 onion, quartered; 1 bay leaf; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 cups flour; 1/4 cup finely chopped suet, shortening, or cold butter; 1/2 teaspoon salt for dumplings; 2/3 cup milk or broth; Chopped parsley or thyme, optional

A historic-style chicken broth with simple flour dumplings, inspired by early American meat-dumpling and pottage traditions.

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Difficulty

Moderate

Prep time

30 minutes

Cook time

1 hour 30 minutes

Total time

2 hours

Servings

6 servings

Region

Early American kitchens

Era introduced

1770s-1800s

Introduced by

British American cooks adapting boiled dumplings and poultry pottages in early American kitchens

Recipe tools

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The Story

Early chicken-and-dumpling ancestors were closer to boiled meat dumplings, paste, and pottages than to the fluffy comfort dish many Americans know today. Early American cooks borrowed British dumpling techniques and used broth, poultry, flour, and fat to make filling meals. This recipe is a historically inspired bridge rather than a claim of one exact Revolutionary-era chicken-and-dumplings formula.

Ingredients

1 stewing hen or 3 pounds bone-in chicken pieces
8 cups water
1 onion, quartered
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
2 cups flour
1/4 cup finely chopped suet, shortening, or cold butter
1/2 teaspoon salt for dumplings
2/3 cup milk or broth
Chopped parsley or thyme, optional

Equipment

Large pot
Fine-mesh strainer
Cutting board
Chef's knife
Mixing bowl
Measuring cups and spoons

Directions

Simmer chicken with water, onion, bay leaf, salt, and pepper until tender.
Remove chicken and strain broth.
Shred chicken and return broth to a simmer.
Mix flour, suet or butter, and dumpling salt.
Stir in milk or broth to form a firm dough.
Roll dough and cut into rough pieces, or form small dumplings.
Simmer dumplings in broth until cooked through, 15 to 20 minutes.
Return chicken to the pot and season with herbs if using.

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Chicken and Dumplings, Early Style

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The Story

Ingredients

Equipment

Directions

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