I've been using this recipe for chicken and dumplings and it's been mostly a success between myself and my friends. My partner, however, claims it's missing "something" and I'm not entirely sure where to start. For context, I'll season the chicken with poultry seasoning and cavender's instead of pepper, and I use canned peas and fresh carrots instead of frozen veggies. I also use unsalted chicken stock.
My latest attempt, in an effort to make it "more savory and saltier" per my partner's request, had me adding 3 tbs of unsalted butter to the mixture along with half a teaspoon of some white wine vinegar I had laying around, but I think I overdid it by adding the brine from the canned peas (I usually drain it) because it came out a little saltier than I'd like. I'd like to keep experimenting but I'm not sure where to go from here. Some help would be wonderful
Edit: I'm a doofus and didn't link the recipe originally. My bad guys. I was tired
by Macaroon_Low
18 Comments
You and your partner might just have different salt preferences. Maybe you salt the dish to your taste, then they adjust their own bowl to theirs’?
Celery seed
Are you avoiding salt? Salt would probably help, or maybe MSG.
Other than that, you might want to try to add more acid. I’m not sure that the half-tsp of vinegar is going to do it, you might want to go with some lemon juice or some dill pickle juice. A little dill seed probably wouldn’t hurt this recipe anyway.
Carrots, Onions, celery, parsley, garlic if you have and I like paprika, plus half a teaspoon of turmeric, vegetable stock powder (massel is fantastic), white wine if you have it.
I would also add pumpkin or sweet potato, it adds richness to the source.
When you cook, chuck the chicken pieces into the oil first and build up some nice golden caramelisation on the skin or flesh. Then and the veg and get some colour on them. Add the stock, herbs and spices etc. Bring to a rolling simmer and cook for at least 40 mins, reducing the sauce down to a nice rich consistency. Then get your dumplings together.
I take it that you mean European not Asian, Chicken and dumplings.
Otherwise, it’s ginger, garlic, lemon grass, spring onions, sesame oil, coriander, soy sauce, and Chinese cooking wine.
😉
MSG- get some Accent. MSG got an unfair reputation for causing migraines, reactions etc but that wasn’t based on reality(except for a few people who have actual allergies to glutamate).
A small dash of MSG will bring out the deeper savoury umami notes of your chicken and dumplings and you won’t have to add so much salt.
https://fivethirtyeight.com/features/how-msg-got-a-bad-rap-flawed-science-and-xenophobia/
A teaspoon of white miso paste makes all the difference. I use it in chicken soup too.
delicious recipe
Bay leaf or two. Magically makes a difference but I have no idea how to describe it.
Sage?
Stop using unsalted chicken stock and start using the salted kind.
Garlic salt and onion powder, equal amounts and butter a few tbsp a time will cure this!!! Also, a dash of basil will help.
Better Than Bullion chicken base. About a Tbsp should do.
And frozen peas, not canned.
Kinder brand buttery steakhouse seasoning. It is so good with anything chicken! Also veggies.
Fish sauce is a game changer.
Usually when something feels missing it’s salt. It sounds like you prefer very low salt and your partner prefers more. I would use frozen peas instead of canned and salted chicken stock. Garlic and onion adds good flavor too.
Onions. Also canned peas are yuk. Use frozen ones.
I was doubtful the first time my wife made this for me and added cream of chicken soup to it. It adds a nice flavor. Just a thought for something you could try.
instead of 2 cups low sodium broth: replace with l.5 cups low sodium broth and .5 cup cream or half & half