How to Thicken the Stock of Chicken & Dumplings
Dumplings were popular in ancient Rome, China and Europe and were prepared in different ways using the same basic ingredients. Chicken and dumplings became a food staple in early America because the ingredients were commonly available and the dish made a complete meal, including bread, in one pot. The flour from the dumplings will thicken the stock as they cook in it, but cornstarch can also be added to bring it to a gravy-like consistency if the dumplings alone don't do it. Remove the dumplings first with a slotted spoon and set them aside so they don't break apart when you stir in the cornstarch. Does this Spark an idea?
Instructions
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1
Mix a solution of 2 tbsp. cornstarch with 1/4 cup of room-temperature water.
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2
Whisk briskly until the cornstarch completely dissolves in the water, otherwise small lumps may appear in the stock.
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3
Mix the cornstarch solution slowly into the pot of hot stock, stirring gently but thoroughly until it reaches your desired consistency.
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4
Repeat the process if the stock doesn't thicken to your liking the first time.
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5
Thin the stock back if necessary by adding milk a little at a time. Taste the stock and add additional seasonings as needed.
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6
Return the dumplings to the pot or arrange them on a serving platter with the chicken, vegetables and gravy.
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Tips & Warnings
You can substitute flour for the cornstarch; make sure to completely dissolve it in water before adding it to the stock or lumps will appear.
You can purchase prepared frozen dumplings at many supermarkets.
Stir the stock constantly once it reaches the desired consistency. Continue until the stock reaches the proper temperature.
Overcooked starches can break down and become runny. Remove the pot from the heat as soon as the stock reaches the desired temperature.
