Food Network: Chicken and Dumplings

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Chicken and Dumplings
Copyright 2001 Television Food Network, G.P. All rights reserved

Ingredients
Roasted Chicken:
1 (3-pound) whole chicken
Salt and freshly ground black pepper
4 ounces unsalted butter, softened
1 lemon, halved and juiced; halves reserved
1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary
1 onion, halved
4 garlic cloves, smashed
Fresh whole herbs, such as rosemary, thyme and parsley sprigs

Directions
Preheat oven to 375 degrees F. Remove the neck and giblets from the
cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry
thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and
pepper.

In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all
over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs
inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the
chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no
longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve
the bones for chicken stock.

Ingredients
Chicken Stock:
2 tablespoons olive oil
2 carrots, cut in large chunks
2 celery stalks, cut in large chunks
1 onion, halved
1 garlic bulb, halved
Reserved chicken bones
2 quarts cold water
4 sprigs fresh parsley
4 sprigs fresh thyme

2 bay leaves

Directions
To prepare the stock, coat a large stockpot with olive oil and place
over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water,
and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.

Ingredients
Dumplings:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 to 1 cup buttermilk

Directions
To prepare the dumplings: sift dry ingredients together in a large bowl.
In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and

gently fold. Mix just until the dough comes together, the batter should be thick and
cake-like.

Ingredients
Supreme Sauce:
2 tablespoons butter
1 tablespoon oil
1 tablespoon flour
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic, minced
2 bay leaves
1/4 cup flour
6 cups chicken stock
1/4 cup heavy cream
Freshly ground black pepper, for garnish
Chopped flat-leaf parsley, for garnish

Directions
To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over
medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about
5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the
flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well
after each addition.
Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in
heavy cream.
Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons,
carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings
should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach
for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and
garnish with chopped parsley before serving.