Waste-Nothing Chicken & Dumpling Stew Recipe

Introduction

This waste-nothing chicken and dumpling stew is a comforting way to make the most of leftover roast chicken and vegetable scraps. Packed with tender shredded chicken, flavorful homemade stock, and fluffy dumplings, it’s a hearty meal that feels like a warm hug on a chilly day.

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 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. Season with a pinch of salt, then pour in enough cold water to cover the carcass (about 1.5 litres). Bring to a medium heat and simmer gently for 45 minutes to 1 hour, skimming off any scum that rises to the surface.
2. Step 2: Use a potato masher to break up the chicken carcass in the pot to release more flavor. Pour the stock through a fine sieve into a large bowl, pressing down on the bones to extract all liquid. Discard solids and set the stock aside. You should have approximately 1 litre of stock.
3. Step 3: In a flameproof casserole dish, melt any leftover fat and juices from the roasting tray over medium heat. Add the chopped onions, carrots, parsnip, celery, and garlic. Fry partially covered over low heat for 8–10 minutes until softened.
4. Step 4: Stir in the plain flour, bay leaves, and half the thyme leaves. Cook for 2 minutes, then gradually add the reserved stock and the shredded chicken. Bring to a gentle simmer and cook for 15–20 minutes until the vegetables are tender. Season to taste.
5. Step 5: To make the dumplings, combine the self-raising flour, cubed butter, remaining thyme, and ½ tsp fine sea salt in a bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Pour in 60ml of milk and stir with a knife until the dough clumps together. Add a little more milk if necessary. Knead lightly and divide into 12 small balls.
6. Step 6: Place the dumpling balls on top of the stew in the casserole dish. Cover with a lid and increase the heat to medium. Cook for 25–30 minutes until the dumplings have risen, are fluffy, and fully cooked through.

Tips & Variations

• Skimming the stock carefully ensures a clear, clean broth without any bitter flavors from impurities.
• If you prefer, add a handful of chopped fresh parsley or chives to the dumpling dough for extra flavor and color.
• You can substitute fresh thyme with dried thyme, using about one third of the amount called for.
• For a gluten-free option, try making dumplings with a gluten-free self-raising flour blend.
• To boost the vegetable content, add diced potatoes or peas to the stew during the simmering stage.

Storage

Store any leftover stew with dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove until warmed through, stirring occasionally. Because dumplings can become dense after refrigeration, you may want to add a splash of stock or water when reheating to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the stock ahead of time?

Yes, the homemade stock can be made a day or two in advance and kept refrigerated until ready to use. This allows the flavors to develop even more.

What if I don’t have leftover roast chicken?

You can use a raw whole chicken or chicken parts instead. Simply simmer the chicken in water with the vegetables and aromatics until cooked through, then remove meat to shred before proceeding.