Comfort food at its best. Rich chicken in a thick stew with hearty dumplings inside makes for a stick-to-your ribs meal. When cooking chicken and dumplings at home, undercooking the dumplings or allowing them to boil can result in doughy, tough dumplings instead of light and fluffy treats. To tell if the chicken and dumplings have cooked through, take a peek inside.
Watch the chicken as it cooks in the pot. When it no longer looks pink on the outside, insert a food thermometer into the thickest portion of the meat without touching the bone. The chicken is done when the internal temperature reaches 73.9 degrees Celsius.
Cook the dumplings in the recipe according to the recipe's cooking time.
Remove a dumpling and insert the fork in the centre to split the dumpling. They are finished when the centre is cooked through and fluffy, not dense and doughy.
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