Chicken and dumplings is a classic cold weather comfort food. With this recipe we add the healing power of cannabis. It makes a hearty cannabis infused main course. Fluffy weed dumplings simmer in a savory homemade thickened chicken and vegetable soup. YUM!
What kind of chicken to use for Cannabis Chicken and Dumplings
I like to use chicken thighs for this dish. You could alternately use breasts, but I think thighs give better flavor and texture.
To make the dish you will first brown the chicken, then it is simmered in the soup, before being removes and taken off the bones before being added back to the pot to cook more. Chicken breasts can potentially turn almost stringy during this process, whereas thighs hold up better.
Either way, save the bones you remove in the freezer until you have enough to make a batch of healthy bone broth!
How to add cannabis to dumplings
I use cannabis infused butter to add the cannabis to these infused dumplings. If you don’t already know how to make it, my Cannabutter tutorial will show you how.
You could alternately forego the butter infusion and instead stir crumbled decarbed bud into the dumpling dough (use regular butter in this instance). It works but expect the flavor to be a bit more weedy with this method.
About dosing for the Weed Dumplings
The dumplings are what carry the cannabis in this recipe. That makes it easy to portion out as per dose. Need a stronger dose? Eat more dumplings. Lesser dose? Eat fewer.
But by keeping each dumpling relatively low in dose, you can serve edibles to several people of different dosage needs by dividing up the dumplings accordingly.
If you make the recipe as is, each of the 30 cannabis infused dumplings will have about 9 mg THC, assuming you made your cannabutter from average weed (10% THC) and used 14 grams of cannabis to make 1 cup of butter.
To alter those figures and adjust this recipe for the strength of the cannabis you used and for your specific dosing needs, take my FREE dosing class at Cannademy, or even better let my cannabis dosage calculators do all the math for you. Available online or as an APP for just $5.00.
The entire Cannabis Chicken and Dumpling recipe will feed six people, but each person may or may not want 3 of the medicated dumplings. Each person should consume according to their individual dosing needs.
Cheri's Dosage Calculators
Perfect dosing every time, even when not cooking with lab tested weed. Easy to use!
What to do with Leftover Chicken and Weed Dumplings
Store leftovers in the fridge for up to 3 days. This recipe will thicken more with time and it will be especially thick when cold. . If it gets thicker than you like, simply thin out the gravy like sauce with a bit of chicken stock when you reheat.
How to Make Self Rising Flour
This recipe calls for self rising flour. If you don’t have self rising flour in your pantry, it’s easy to mix some up on the spot. Simply combine 2 cups all-purpose flour with 1 tablespoon baking power and 1/4 teaspoon salt. Stir until evenly combined. Voila! You now have self rising flour.
Chicken and Weed Dumplings - Cannabis Comfort Food
- Dutch oven
- 4 pounds chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 carrots diced
- 2 celery ribs diced
- 1 large onion finely chopped
- 3 to 4 garlic cloves minced
- 6 tablespoons flour all-purpose
- 1/2 cup white wine dry
- 4 cups chicken stock
- 1 cup milk
- 3 bay leaves
- 1/2 teaspoon thyme dried
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup milk
- 3 tablespoons cannabis infused butter
- 1 3/4 cups self rising flour see note above
- 1 teaspoon dried parsley
- Season the chicken with salt and pepper.
- Heat the olive oil in a Dutch oven or large pot over medium-high heat. Working in batches, add the chicken to the pot and sear for 3 minutes on each side until browned. Don't crowd the pot - work in batched. Transfer the browned chicken to a plate and set aside.
- Add the butter to the pot and stir until melted, then add carrots, celery, and onion. Cook over medium-high heat for 6 to 8 minutes or until softened.
- Stir in the garlic and cook for 30 seconds.
- Stir in the flour and cook for 1 to 2 minutes.
- Stir in the wine, scraping the bottom of the pot to get the browned-on bits loosened. Slowly stir in the chicken broth and milk. Add the bay leaves, thyme, salt, and pepper.
- Add the browned chicken and any juices on the plate to the pot. Push the chicken thighs down into the broth. Reduce the heat to medium and cover the pot. Cook for 45 minutes or until the chicken is cooked starting to fall off the bone.
- Transfer the chicken to a cutting board and let cool slightly. Remove the meat from the bones. Discard the skin, save the bones for bone broth (see above) or discard. Chop the chicken and return it to the pot.
- Prepare Weed Dumplings
- Heat milk and cannabutter together in a small saucepan over low heat until butter is melted and milk is very warm.
- In a large bowl, mix together the warm milk and butter with the flour and parsley until a thick batter forms. Do not over mix.
- Bring the soup to a gentle simmer and drop dumplings by the tablespoon into the simmering broth. Don’t push them in the soup, just let them float at the top. However, use a spoon to separate them, if necessary.
- Cover the pot, reduce the heat to low, and cook for 15 minutes. Serve hot.