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
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.
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By turtlehaed5_129...
blaine, 63
on May 03, 2013
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First of all, yes, chicken and dumplings are a big southern thing. When you go to county fairs, that's what everyone gets from booths. Secondly, the dumplings here are not scaled correctly, and of course the roux is also not scaled correctly. The dumplings I made, I followed the recipe and the egg and butter was way too much. I'd cut down the eggs to 2 and just do 1 stick of butter nd then go from there. My pot is still cooking away and the dumplings so far after cooking it for about 20 minutes have a VERY weird texture.Hopefully it gets better but I doubt it.
By shelliebeans
on December 26, 2012
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As a beloved dish in my family I've been making home-made chicken and noodles for years but I never thought of roasting the chicken first and using the bones and skin for the stock. Brilliant - adds tons of savory flavor. I agree with other reviewers about the roux - if you use enough flour when you roll out the dumplings or the noodles you shouldn't need it. Also it states the recipe is scaled down but clearly there is no way you need a 1 1/2 pounds of butter for a roux - I think they forgot to scale that part. I watched this prepared on the show and they didn't use even close to that much butter - more like 1/4 - to a 1/2 a cup. I can't comment on the tastiness of the dumpling part because I used this for chicken with home-made noodles. I thought the spices were just right.
By Seahawksean
Lehigh Acres, FL
on December 12, 2012
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This was my first time making chicken and dumplings and was very impressed with the results. It was delicious. And I know. I lived in NC for 15 yrs and had plenty of chicken and dumplings. This was up there at the top of my list of favorites. The dumplings in this recipe are pretty simple but did add a nice texture to this meal. Next time I might try drop dumplings though.
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