Name: Chicken And Dumplings Recipe
Total time: 690 min
Yield: 8
Cuisine: American

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Sugar

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Vitamin B1

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Vitamins & Minerals

When january rolls around, i often struggle to find a compromise between my impulse to dive into plates of rich comfort food and my desire to eat more healthfully. Allison fishman task's chicken and dumplings from her new cookbook, lighten up, america, helps to mitigate my problem. 

How to make Chicken And Dumplings Recipe

Kate Williams

Crawler

American

<p>When january rolls around, i often struggle to find a compromise between my impulse to dive into plates of rich comfort food and my desire to eat more healthfully. Allison fishman task's chicken and dumplings from her new cookbook, lighten up, america, helps to mitigate my problem. </p>

Non Vegetarian

Stock

Whole Chicken

Water

Unsalted chicken stock

Black peppercorns

Celery stalks,  coarsely chopped

2 carrots,  cut into

Bay leaves

Onion,  peeled and cut into wedges

Fresh flat leaf parsley

Andnbsp

Soup and dumplings

Butter,  Divided

Chopped Onion

Sliced celery

Carrot,  halved lengthwise and sliced

All purpose flour

Kosher Salt,  Divided

Freshly ground black pepper

Baking soda

Nonfat Buttermilk

Remaining ingredients

Chopped Fresh Thyme

To prepare stock, remove giblets and neck from chicken; trim excess fat. Place chicken, 10 cups water, and next 7 ingredients (through parsley bunch) in an 8-quart stock pot. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour, skimming foam from surface as necessary. Remove from heat; let stand 20 minutes.

step 1

Remove skin from chicken; remove chicken from bones, discarding skin and bones. Shred chicken with 2 forks into bite-sized pieces. Strain broth through a sieve into a large bowl; discard solids. Cool broth and chicken to room temperature. Cover and chill broth and chicken 8 to 24 hours. Skim solidified fat from surface; discard. Reserve 8 cups of the broth and all of the chicken. Refrigerate remaining broth in an airtight container for up to 1 week, or freeze for up to 3 months for another use.

step 2

To prepare dumplings, melt 1 tablespoon butter in a dutch oven over medium heat. Add onion, celery, and carrot to pan; cook 8 minutes, stirring occasionally. Stir in 1 tablespoon flour, 3 4 teaspoon salt, and pepper; cook, stirring constantly, 1 minute. Stir in 8 cups reserved stock. Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally.

step 3

Weigh or lightly spoon 4. 5 ounces flour (about 1 cup) into a dry measuring cup; level with a knife. Combine flour, baking soda, and 1 4 teaspoon salt, stirring with a whisk. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring until moist.

step 4

Drop dough in 24 (about 1-teaspoon) portions into broth mixture. Cover and cook 8 minutes. Gently stir in reserved shredded chicken and thyme. Simmer very low 6 minutes or until thoroughly heated and dumplings are done. Remove from heat, and ladle into shallow bowls. Sprinkle evenly with chopped parsley.

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Chicken And Dumplings Recipe

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Ingredients for Chicken And Dumplings Recipe

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