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This came out very well. I did the recipe as printed. I'm not sure it was worth an entire day of cooking! However, next time I roast a chicken, I know exactly what I'm going to do with the leftovers :) The dumplings are very good.

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Meg Sweetland Baker January 06, 2010

This is a great recipe. I changed it slightly by putting my chicken w/herbs in foil to cook to catch the flavorful juices. For the chicken stock I used 6 c of prepared vegetable broth and 2 cups of chicken broth. I added the bones of the chicken and the herbs/lemon/onion and drippings from the foil wrap to make the chicken stock. The dumpling recipe is just perfect. My husband says we should have this at least 6 times a year. Thanks for the recipe.

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obbates February 10, 2009

This is Tyler Florence's recipe, and the one I always use. It takes a lot of time to make everything from scratch, but it is well worth it. This has had great reviews even in the south, where the thick, noodle-like dumplings are more common than these fluffy ones. Take a weekend day, and try this out...you will be glad you did!

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Moonshadow22 February 08, 2009

Thanks for a great recipe. I used a roasted chicken from the grocery and also used chicken stock from the grocery. This turned out great. My husband commented that the sauce was actually more like a sauce you would find in a chicken pot pie rather than dumplings but he loved it just the same. Next time I will be sure to bring the sauce to a boil prior to adding my dumplings to ensure they get completely done and this meal fits into my tight schedule. Also, be sure to head the warning of not over crowding the pan with dumplings. I am all about quick, one pot meals that make my dinner time easy and tasty. With the changes I made it was just that. Thanks for sharing!

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quick meal November 10, 2008
Fantastic Chicken & Dumplings