Best-Ever Chicken and Dumplings

"Craving something cozy? This from-scratch chicken and dumplings recipe delivers rich, homemade broth, tender chicken, and super fluffy dumplings-no shortcuts allowed. Made with bone-in chicken thighs and legs for maximum flavor, fresh vegetables sautéed in schmaltz or butter, and drop dumplings that steam to perfection, it's a hearty, one-pot, stovetop dinner that proves going the extra mile is worth it."

"What makes this chicken and dumplings recipe different?It's entirely from scratch-no canned soup, refrigerated biscuits, or other shortcuts. Using bone-in chicken legs creates a deep, rich broth and extra-tender meat. Can I use boneless chicken breasts instead of thighs and legs?We don't recommend it. Chicken breasts dry out quickly and can turn stringy. Thighs and legs stay juicy and flavorful during the long simmer, and the bones impart flavor and unctuous body to the broth."

"How do you make fluffy dumplings?Dumplings rely on a balance of buttermilk, chemical leaveners, and fat. First, ensure your baking powder and soda are within their use-by date. Next, take care not to overwork the dough-much like when making drop biscuits, mix until just combined. Drop spoonfuls directly into the simmering broth, then cover and leave them alone. Can I peek while the dumplings cook?Resist the urge! Lifting the lid releases steam and can make dumplings dense instead of pillowy. Trust the process."

Use bone-in chicken thighs and legs to build a deep, rich broth and tender meat. Sauté carrots, celery, and onions in schmaltz or unsalted butter to keep vegetables crisp-tender. Make dumplings as drop biscuits using buttermilk, fresh chemical leaveners, and fat; avoid overmixing the dough. Drop spoonfuls into simmering broth, cover, and do not lift the lid while they steam to preserve pillowy texture. Substitute whole milk plus acid for buttermilk, and use butter, duck fat, or shortening instead of schmaltz. Leftover roast chicken meat can replace fresh cuts if desired.

Read at Bon Appetit