Recipe reprinted from Instantly Southern: 85 Southern Favorites for Your Pressure Cooker, Multicooker, and Instant Pot®. Copyright © 2018 by Sheri Castle. Photograph copyright © 2018 Hélène Dujardin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
There are as many ways to make chicken dumplings across the South as there are ways to fry those birds. Local loyalties run deep and people have their favorites. Mine are these fluffy biscuit-like dumplings that float like clouds atop a simple stew of large pieces of tender chicken studded with bright orange carrots and flecks of herbs. This meal is so comforting that it feels restorative.
Rich homemade stock that actually tastes like chicken is the bedrock of this stew. Twice-cooking the stock with meat and then with only the carcass deepens its flavor and doesn’t take long in a multicooker. You can purchase a whole chicken and cut it into pieces (or ask the butcher to do it) or purchase packaged chicken that is already cut into serving pieces.
You will need a tight-fitting lid to cover the pot and hold in the heat while making the dumplings, preferably a tempered glass lid that will let you keep an eye on things. The heavy lid that comes with the multicooker is not a good option because on some models, it causes the sauté function to cut off.
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|Serving Size: 1 Serving (364g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 92 (43%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 26.5mg||8 %|
|Sodium 894.5mg||31 %|
|Potassium 261.1mg||7 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 24.3g|
|Protein 4.3g||6 %|
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Calories per serving: 214
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