Chicken And Dumplings Recipe

Name: Chicken And Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4-pound) whole chicken; 10 cup water; 4 cups unsalted chicken stock; 1 tablespoon black peppercorns; 3 celery stalks, coarsely chopped (about 6 ounces); 2 carrots, cut into 1-inch pieces (about 5 ounces); 2 bay leaves; 1 onion, peeled and cut into wedges (about 10 ounces); 1/2 bunch fresh flat-leaf parsley (about 2 ounces); 3 tablespoons butter, divided; 1 cup chopped onion; 1/4 cup sliced celery; 1 carrot, halved lengthwise and sliced; 1 tablespoon all-purpose flour; 1 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper; 4.5 ounces all-purpose flour (about 1 cup); 1 teaspoon baking soda; 6 tablespoons nonfat buttermilk; 1 tablespoon chopped fresh thyme; 3 tablespoons chopped fresh flat-leaf parsley

Servings: persons

1 (4-pound) whole chicken
10 cup water
4 cups unsalted chicken stock
1 tablespoon black peppercorns
3 celery stalks, coarsely chopped (about 6 ounces)
2 carrots, cut into 1-inch pieces (about 5 ounces)
2 bay leaves
1 onion, peeled and cut into wedges (about 10 ounces)
1/2 bunch fresh flat-leaf parsley (about 2 ounces)
3 tablespoons butter, divided
1 cup chopped onion
1/4 cup sliced celery
1 carrot, halved lengthwise and sliced
1 tablespoon all-purpose flour
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
4.5 ounces all-purpose flour (about 1 cup)
1 teaspoon baking soda
6 tablespoons nonfat buttermilk
1 tablespoon chopped fresh thyme
3 tablespoons chopped fresh flat-leaf parsley

1
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 stockpot. Bring to a boil; reduce heat and simmer, uncovered, 1 hour, skimming foam from the surface as necessary. Remove from heat, and let stand for 20 minutes.
2
Remove skin from chicken; remove chicken from bones, discarding skin and bones. Shred chicken with 2 forks. Strain stock through a sieve into a large bowl; discard solids. Cool stock and chicken to room temperature. Cover and chill stock and chicken separately for 8 to 24 hours. Skim solidified fat from surface of stock; discard fat. Reserve 8 cups stock and chicken. Refrigerate remaining stock in an airtight container for up to 1 week, or freeze for up to 3 months.
3
Melt 1 tablespoon butter in a Dutch oven over medium heat. Add 1 cup onion, 1/4 cup celery, and sliced carrot to pan; cook 8 minutes, stirring occasionally. Stir in 1 tablespoon flour, 3/4 teaspoon salt, and ground pepper; cook, stirring constantly, 1 minute. Stir in 8 cups reserved stock. Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally.
4
Weigh or lightly spoon 5 ounces flour (about 1 cup) into a dry measuring cup; level with a knife. Combine flour, baking soda, and remaining 1/4 teaspoon salt, stirring with a whisk. Cut in remaining 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring until moist.
5
Drop dough in 24 portions (about 1 teaspoon each) into stock mixture. Cover and cook 8 minutes. Gently stir in reserved shredded chicken and thyme. Simmer over very low heat for 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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886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 (4-pound) whole chicken, 10 cup water, 4 cups unsalted chicken stock, 1 tablespoon black peppercorns, and more.

Yes, Chicken And Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Dumplings

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