Chicken And Dumplings
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
450 g
Unsalted Butter1
Salt2 cups
All-Purpose Flour30 g
Celery Salt30 g
Granulated Onion30 g
Granulated Garlic30 g
Black Pepper4 large
Egg (lightly beaten)Directions:
1
For the chicken: Preheat the oven to 350 degrees F
2
Coat the chickens with the softened butter and sprinkle with salt, and pepper, to taste
3
Arrange the chickens in a roasting pan and roast the chickens until an instant-read thermometer inserted into the leg registers 165 degrees F, (make sure the thermometer doesn't touch bone), about 55 minutes
4
Once the chickens are cooked, remove them to a cutting board
5
When cool enough to handle, remove the meat from the bones
6
Reserve the bones to use for the stock
7
Set the meat aside until ready to use
8
For the broth: Combine the chicken broth and juices, onion, celery salt, granulated onion, granulated garlic, black pepper in a large pot and cover with water
9
Bring to a boil over medium heat, then drain and reserve the broth
10
For the dumplings: Add the eggs, butter and flour in a medium bowl and combine well
11
Form into a ball and transfer to a floured surface
12
Roll the dough out to a thickness of 1/4-inch and cut into 1-inch squares
13
For the roux: Melt the butter over low heat in a heavy bottomed pot
14
Add the flour, whisking continuously, until it thickens and becomes an almond color
15
Bring the broth back to a boil, then add the chicken, dumplings, and the roux to thicken the broth
16
Reduce the heat to a simmer and cook for 35 minutes while stirring frequently
17
Transfer the chicken and dumplings to a serving bowl and serve