Chicken And Dumplings
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
50
Spice
59
Sweetness
64
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tsp
Salt2 tbsps
Olive Oil3 cloves
Garlic (minced)4 sprigs
Thyme (fresh)1 cup
Flour1 tbsp
Baking Powder2
Eggs1 cup
Buttermilk2 tbsps
Butter1 tbsp
Oil1 cup
Carrot (diced)1 cup
Celery (diced)6 cups
Chicken Stock1 cup
Heavy CreamDirections:
1
Watch how to make this recipe
2
For the chicken: Preheat oven to 375 degrees F
3
Remove the neck and giblets from the cavity of the chicken and discard
4
Rinse the chicken under cold water, inside and out
5
Pat dry thoroughly with paper towels
6
Season the body and cavity of the chicken generously with salt and pepper
7
In a small bowl, mash together the butter, lemon juice, and chopped herbs
8
Rub the herbed butter all over the chicken, as well as under the skin
9
Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor
10
Tie the legs together with kitchen twine
11
Place the chicken, breast side up, in a roasting pan fitted with a rack
12
Roast for 1 hour until the meat is no longer pink
13
When cool enough to handle, shred the meat, discarding the skin and set aside
14
Reserve the bones for chicken stock
15
For the stock: Coat a large stockpot with olive oil and place over medium heat
16
Add the vegetables and saute for 3 minutes
17
Add the reserved chicken bones, water, and herbs; simmer for 1 hour
18
Strain the stock to remove the solids and set aside
19
For the dumplings: sift dry ingredients together in a large bowl
20
In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold
21
Mix just until the dough comes together, the batter should be thick and cake-like
22
For the sauce: In a Dutch oven, melt butter and heat oil over medium heat
23
Add carrot, celery, garlic, and bay leaves
24
Saute until the vegetables are soft, about 5 minutes
25
Stir in the flour to make a roux
26
Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste
27
Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition
28
Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes
29
Stir in heavy cream
30
Fold the reserved shredded chicken into the sauce and bring up to a simmer
31
Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture
32
The dumplings should cover the top of the sauce, but should not be touching or crowded
33
Let the dumplings poach for 10 to 15 minutes until they are firm and puffy
34
Season with freshly cracked black pepper and garnish with chopped parsley before serving