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1
Preheat the oven to 350 degrees F.
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2
Coat the chickens with the softened butter and sprinkle with salt, and pepper, to taste.
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3
Arrange the chickens in a roasting pan and put in the oven.
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4
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.
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5
Once the chickens are cooked remove them to a cutting board.
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6
When cool enough to handle, remove the meat from the bones.
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7
Reserve the bones to use for the stock.
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8
Set the meat aside until ready to use.
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9
For the broth:
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10
Combine all the ingredients in a large pot over medium heat.
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11
Bring to a boil, then drain and reserve the broth.
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12
For the dumplings:
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13
In a medium bowl, add all the ingredients and combine well.
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14
Form into a ball and transfer to a floured surface.
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15
Roll the dough out to a thickness of 1/4-inch, and then cut into 1-inch squares.
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16
For the roux:
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17
Melt the butter over low heat in a heavy bottomed pot.
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18
Add the flour, whisking continuously, until it thickens and becomes an almond color.
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19
Bring the broth back to a boil, then add the chicken, dumplings, and the roux to thicken the broth.
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20
Reduce the heat to a simmer and cook for 35 minutes while stirring frequently.
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21
Transfer the chicken and dumplings to a serving bowl and serve.
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22
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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23
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
