Large Batch Gluten Free Chicken + Dumplings
large batch, GF chicken and dumplings perfect for freezing and eating all winter
Equipment
- 1 instapot for cooking chicken
Ingredients
- Dry Ingredients
6 cups King Arthur cup for cup gluten free flour
1.5 teaspoons baking soda
1.5 teaspoons salt
- Fat
9 tablespoons shortening or lard
- Wet Ingredients
2 cups milk
2 eggs (optional)
- Soup Base
2 whole chickens deboned
10 cups chicken bone broth
6 cups filtered water
2 tablespoons onion powder
2 tablespoons garlic powder
- Thickener
2 tablespoons cornstarch
Instructions
- Instructions
- Place the two whole chickens in the Instant Pot. Add enough water to cover. Cook on high pressure for 60 minutes.
- Allow the pressure to release naturally, then remove the chickens. Separate the meat from the bones. Set the chicken meat aside. Return the bones to the Instant Pot to make bone broth for later.
- In a large pot on the stove, combine the chicken bone broth and filtered water. Bring to a boil.
- In a large bowl, mix the gluten free flour, baking soda, and salt.
- Cut the shortening into the dry ingredients using a pastry cutter until the mixture looks crumbly.
- Add the milk and eggs if using. Stir until a soft dough forms.
- Because this is gluten free, let the dough rest for 10 minutes.
- Roll the dough out to about 1 quarter inch thick. Slice into dumpling strips.
- Add the onion powder and garlic powder to the boiling broth.
- Drop the dumplings into the boiling broth a few at a time. Let them cook until they float and are tender.
- Add the cooked chicken back into the pot.
- In a small bowl, mix the cornstarch with a little cold water to make a slurry. Stir it into the soup and simmer until thickened.
- Serve hot or let cool and freeze for later.
Video
How to Actually Build the Life God Put in Your Heart | GF Chicken + Dumplings
https://youtu.be/l47WS4sYjqw