Chicken and Dumplings

Total Time:
2 hr 15 min
Prep:
45 min
Cook:
1 hr 30 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 2 whole chickens (3 to 5 pounds each)
  • Butter, at room temperature
  • Salt and freshly ground black pepper
  • Broth:
  • Bones and juices from chicken
  • 1/2 yellow onion, diced
  • 1 -ounce celery salt
  • 1 -ounce granulated onion
  • 1 -ounce granulated garlic
  • 1 -ounce black pepper
  • Water, to cover
  • Dumplings:
  • 4 eggs, lightly beaten
  • 1/2 pound unsalted butter
  • 2 cups all-purpose flour
  • Roux:
  • 1 1/2 pounds unsalted butter
  • 1 1/2 cups all-purpose flour
Directions
Watch how to make this recipe. For the chicken:
  • Preheat the oven to 350 degrees F.

  • Coat the chickens with the softened butter and sprinkle with salt, and pepper, to taste. Arrange the chickens in a roasting pan and put in the oven. 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. Once the chickens are cooked remove them to a cutting board. When cool enough to handle, remove the meat from the bones. Reserve the bones to use for the stock. Set the meat aside until ready to use.

  • For the broth:

  • Combine all the ingredients in a large pot over medium heat. Bring to a boil, then drain and reserve the broth.

  • For the dumplings:

  • In a medium bowl, add all the ingredients and combine well. Form into a ball and transfer to a floured surface. Roll the dough out to a thickness of 1/4-inch, and then cut into 1-inch squares.

  • For the roux:

  • Melt the butter over low heat in a heavy bottomed pot. Add the flour, whisking continuously, until it thickens and becomes an almond color.

  • Bring the broth back to a boil, then add the chicken, dumplings, and the roux to thicken the broth.

  • Reduce the heat to a simmer and cook for 35 minutes while stirring frequently. Transfer the chicken and dumplings to a serving bowl and serve.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Chicken and Dumplings