Chicken and Dumplings

As far as I’m concerned, chicken and dumplings may be one of the most fulfilling and satisfying of the comfort foods

If you really think about it, the base part of the dish is none other then a great chicken soup and if that is not comforting then Bob’s your Uncle!

What?

Bob’s your Uncle?

Sorry it’s and English thing and though I don’t exactly understand it, I chuckle whenever I hear it (I also use it a lot around the house for no real reason other then personal amusement)

So this is what I’m going to call a soup to nuts recipe meaning your making a homemade stock, which is going to cook the chicken

You will then use both the stock and cooked chicken to make the dish

This is truly old school cooking

The stock part of this recipe can be done a day in advance

So to start off we have a 3 pound fryer chicken

Make sure to remove any giblets or packages from inside the chicken then place the whole bird in a pot

Next we will need 1 carrot, 1 celery stalk, 1 onion, 2 bay leaves and around 1 tablespoon of whole black peppercorns

Give the veggies a rough chop

No need to peel anything, these are just to flavor the stock

Place everyone in the pot with the chicken

Fill the pot with cold water making sure to cover the chicken

Cover and place over medium heat

Bring to a boil then reduce the heat to a simmer and cook for 1 – 1 1/2 hours or until the chicken basically falls apart

Once done remove the chicken and set aside to cool

Once the chicken cools remove the skin and pick the meat from the bones into large chunks

Set the chicken aside

Strain the stock discarding the vegetables but reserving the liquid

Now we are basically going to start the process over but this time we will make the actual meal

We will need 2 carrots, 2 celery stalks, 1 onion, 2 garlic cloves and 2 bay leaves

Peel and chop the onion, carrots and garlic

Chop the celery

In the pot we used to make the stock, add 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter

Heat until the butter is melted and bubbling

Add in the veggies and bay leaves

Saute 6-8 minutes or until the vegetables start to soften

Next sprinkle the vegetables with 1/4 cup of flour

Stir and cook 2-3 minutes or until the flour mixture is lightly browned

This will be the base of a roux to help thicken the sauce later

I ended up with just about 8 cups of stock

I’m going to add this into the vegetables 1 cup at a time stirring as we go

Next we will need 1 cup of pearl onions and 1 cup of frozen peas

Add these to the pot

Next we will need to add in the chicken and 1/4 cup of heavy cream

Cover and bring to a boil

Reduce the heat to a simmer and cook 15 – 20 minutes

While that’s cooking lets work on some dumplings

For the dry ingredients we will need 2 cups of sifted flour, 1 tablespoon of baking powder and 1 teaspoon of kosher salt

Whisk the dry ingredients together

For the wet ingredients, we will need 2 eggs beaten, 1 cup of buttermilk and 1 tablespoon of sage

I’m using dry sage here but fresh will work as well

If you don’t have butter milk just add 1 tablespoon of lemon juice to 1 cup of whole milk and let sit for 10 minutes

Whisk the the wet ingredients and sage together

Fold the wet and dry ingredients together into a nice batter

Use a tablespoon to scoop up a mound of batter

Use another tablespoon to scrape the dumpling into the pot

Repeat until the batter is gone, trying not to over crowd the dumplings

Bring the soup back to a simmer and cook for 10 – 12 minutes

The dumplings will swell up so don’t panic if they look attached

I assure you they will separate when you scoop them out

Remove the dumplings and set aside

The dumplings will actually help thicken the soup

Man that looks good!

Ladle some that chicken goodness into a bowl and top with a fluffy dumpling

Sprinkle with parsley

Enjoy!!!

Simply Sundays! ~ Chicken and Dumplings

Servings: 6-8
Time: Prep 1 1/2 Hour, Cook 40 Min
Difficulty: Medium
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Ingredients

For the stock

3 pound fryer chicken

1 carrot

1 celery stalk

1 onion

2 bay leaves

1 tablespoon of whole black peppercorns

8 cups of water (or enough to cover the chicken)

For the soup

2 carrots

2 celery stalks

1 onion

2 garlic cloves

2 bay leaves

1/4 cup of flour

1 cup of frozen pearl onions

1 cup of frozen peas

reserved chicken

1/4 cup of heavy cream

kosher salt

ground black pepper

For the dumplings

2 cups of sifted flour

1 tablespoon of baking powder

1 teaspoon of kosher salt

2 eggs (beaten)

1 cup of buttermilk

1 tablespoon of sage

Directions

For the stock

Make sure to remove any giblets or packages from inside the chicken then place the whole bird in a pot. Roughly chop 1 carrot, 1 celery stalk, 1 onion. No need to peel anything, these are just to flavor the stock. Add these to the pot with the chicken along with 2 bay leaves and 1 tablespoon whole black peppercorns

Fill the pot with enough cold water to cover the chicken. Cover and place over medium heat. Bring to a boil then reduce the heat to a simmer and cook for 1 – 1 1/2 hours or until the chicken basically falls apart. Once done remove the chicken and set aside to cool

Once the chicken cools remove the skin and pick the meat from the bones into large chunks. Set the chicken aside. Strain the stock discarding the vegetables but reserving the liquid

For the soup

Peel and chop 1 onion, 2 carrots and 2 garlic cloves. Chop 2 celery stalks. In the pot we used to make the stock add 2 tablespoons of extra virgin Olive oil and 2 tablespoons of butter. Heat until the butter is melted and bubbling. Add in the veggies and bay leaves and saute 6-8 minutes or until the vegetables start to soften

Next sprinkle the vegetables with 1/4 cup of flour. Stir and cook 2-3 minutes or until the flour mixture is lightly browned. This will be the base of a roux to help thicken the sauce

Using the 8 cups of stock that we made add 1 cup at a time to the vegetables and roux stirring as you go until all the stock is in. Next add in 1 cup of frozen pearl onions and 1 cup of frozen peas. Add in the chicken and 1/4 cup of heavy cream. Cover and bring to a boil, reduce the heat and simmer for 15 minutes

For the dumplings

In a bowl whisk together 2 cups of sifted flour, 1 tablespoon of baking powder and 1 teaspoon of kosher salt. In another bowl whisk together 2 eggs beaten, 1 cup of buttermilk and 1 tablespoon of sage. Fold the wet and dry ingredients together into a nice batter

Use a tablespoon to scoop up a mound of batter. Use another tablespoon to scrape the dumpling into the pot. Repeat until the batter is gone trying not to over crowd the dumplings. Bring the soup back to a simmer and cook for 10 – 12 minutes

Remove and discard the 2 bay leaves. Remove the dumplings and set aside. The dumplings will actually help thicken the soup. Ladle the chicken soup into a bowl and top with a fluffy dumpling. Sprinkle with parsley

Tools used to make this recipe

Simply Bamboo Cutting Board

Anchor Hocking 2 Quart Glass Batter Bowl With Lid

Architec Gripperwood Cutting Board

Wilton Recipe Right 3 Piece Cookie Pan Set

ZYLISS Quik Blend Whisk