Waste-Nothing Chicken & Dumpling Stew Recipe

Introduction

Waste-nothing chicken & dumpling stew is a comforting, hearty dish that makes the most of leftover roast chicken and vegetable scraps. This stew is not only flavorful but also a clever way to reduce waste while enjoying a satisfying meal.

Ingredients

• 1 cooked whole chicken (around 2kg), with around 500g meat leftover, plus any fat from the roasting tray reserved
• 2 onions, finely chopped, skins reserved
• 2 tsp black peppercorns
• 3 carrots, finely sliced
• 1 parsnip, finely sliced
• 4 celery sticks, finely sliced
• 4 garlic cloves, finely chopped
• 3 tbsp plain flour
• 4 bay leaves
• 10g thyme sprigs, leaves picked
• 225g self-raising flour
• 100g unsalted butter, cubed
• 60-75ml milk

Instructions

1. Step 1: Shred the leftover chicken meat and set it aside. Place the chicken carcass, reserved onion skins, and peppercorns into a deep saucepan. Add any trimmed ends from the onions, carrots, parsnip, and celery. Season with a pinch of salt and cover with about 1.5 litres of cold water.
2. Step 2: Bring the mixture to a simmer over medium heat and gently simmer for 45 minutes to 1 hour, skimming off any scum that appears. Use a potato masher to break up the carcass to release more flavor.
3. Step 3: Strain the stock through a fine sieve into a large bowl, pressing down on the bones to extract all the liquid. Discard the solids and keep about 1 litre of the stock aside.
4. Step 4: In a flameproof casserole dish, melt any reserved chicken fat and juices over medium heat. Add the chopped onions, carrots, parsnip, celery, and garlic. Fry partially covered over low heat for 8-10 minutes until softened.
5. Step 5: Stir in the plain flour, bay leaves, and half of the thyme leaves. Cook for 2 minutes, then gradually add the reserved stock and shredded chicken. Return to a gentle simmer and cook for 15-20 minutes until the vegetables are tender. Season to taste.
6. Step 6: For the dumplings, place the self-raising flour, cubed butter, remaining thyme, and ½ tsp fine sea salt into a bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
7. Step 7: Pour in 60ml of milk and mix with a knife until it comes together into a soft dough. Add a little more milk if needed. Bring the dough together with your hands and divide it into 12 equal balls.
8. Step 8: Place the dumpling balls evenly on top of the simmering stew. Cover with the casserole lid, increase the heat to medium, and cook for 25-30 minutes until the dumplings have risen, are fluffy, and cooked through.

Tips & Variations

• Use any leftover herbs or vegetables from your roast to enhance the stew’s flavor and reduce waste further.
• For a richer stew, add a splash of cream or stir in some grated cheese just before serving.
• If you prefer, substitute self-raising flour with plain flour plus 2 tsp baking powder for the dumplings.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove until piping hot. Dumplings are best enjoyed fresh but can be reheated carefully in a covered dish to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of leftover roast chicken?

This recipe works best with cooked, leftover chicken to save time and build flavor from the roasted juices. Using raw chicken would require additional cooking time and a different method for the stock.

What can I use if I don’t have self-raising flour?

You can make your own by combining plain flour with baking powder—use 225g plain flour plus 2 teaspoons baking powder as a substitute for self-raising flour in the dumplings.

Waste-Nothing Chicken & Dumpling Stew Recipe

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★★★★★

4.9 from 61 reviews

A hearty and resourceful chicken and dumpling stew that utilizes every part of a cooked chicken. This comforting dish combines tender shredded chicken with a rich homemade stock and soft, fluffy dumplings cooked atop a savory vegetable base, making it perfect for a warming family meal.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: British

Ingredients

Scale 1x2x3x

Chicken and Stock

• 1 cooked whole chicken (around 2kg), with around 500g meat leftover, plus any fat from the roasting tray reserved
• 2 onions, finely chopped, skins reserved
• 2 tsp black peppercorns
• 3 carrots, finely sliced
• 1 parsnip, finely sliced
• 4 celery sticks, finely sliced
• 4 garlic cloves, finely chopped
• 3 tbsp plain flour
• 4 bay leaves
• 10g thyme sprigs, leaves picked (divided)
• Pinch of salt
• About 1.5 litres cold water (to make stock)

Dumplings

• 225g self-raising flour
• 100g unsalted butter, cubed
• 60–75ml milk
• ½ tsp fine sea salt

Instructions

1. Prepare the Stock: Shred the leftover cooked chicken meat and set it aside. Place the chicken carcass, reserved onion skins, and black peppercorns into a deep saucepan. Add the trimmed ends of the onions, carrots, parsnip, and celery for extra flavor. Season with a pinch of salt and cover with about 1.5 litres of cold water. Bring to a gentle simmer over medium heat and cook for 45 minutes to 1 hour, skimming any scum from the surface. Use a potato masher to break up the carcass and extract more flavor. Strain the stock through a fine sieve, pressing down on the solids to extract liquid, discarding the remains. You should have about 1 litre of flavorful stock.
2. Cook the Vegetables: Spoon any reserved fat and juices from the roasted chicken tray into a flameproof casserole dish and melt over medium heat. Add the onions, carrots, parsnip, celery, and garlic. Fry partially covered on low heat for 8-10 minutes until softened.
3. Make the Stew Base: Stir in the plain flour, bay leaves, and half the thyme leaves into the softened vegetables. Cook for a couple of minutes to remove the raw flour taste. Gradually add the prepared chicken stock and shredded chicken meat. Bring back to a gentle simmer and cook for 15-20 minutes until all the vegetables are tender. Season with salt and pepper to taste.
4. Prepare Dumpling Dough: In a bowl, combine the self-raising flour, cubed butter, remaining thyme leaves, and ½ teaspoon fine sea salt. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add 60ml of milk and stir with a knife until the mixture clumps into a soft dough, adding a splash more milk if needed. Knead gently with your hands and divide the dough into 12 equal balls.
5. Cook Dumplings on Stew: Place the dumpling balls evenly over the surface of the simmering stew. Cover the casserole dish with a lid. Increase the heat to medium and cook for 25-30 minutes until the dumplings have risen, are fluffy, and cooked through. Serve hot.

Notes

• You can use any leftover fat from roasting the chicken to add richness to the stew base; if unavailable, use butter or oil.
• Ensure the stock simmers gently to keep it clear and flavorful.
• If you prefer lighter dumplings, substitute some of the milk with buttermilk for a tangy flavor.
• The dumplings can be varied by adding herbs like parsley or chives for extra flavor.
• Serve the stew with crusty bread or a simple green salad for a complete meal.

Keywords: chicken stew,waste-not recipe,dumplings,comfort food,leftover chicken recipe,homemade chicken stock,British cuisine