Chicken and Dumplings

Tyler Florence

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Picture of Chicken and Dumplings Recipe Photo: Chicken and Dumplings Recipe
Rated 5 stars out of 5
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  • Read 155 Reviews
Total Time:
3 hr 20 min
Prep
15 min
Cook
3 hr 5 min
Yield:
6 servings
Level:
Intermediate
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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.

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

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.

Dumplings:

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

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.

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

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.

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Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 155 reviews

  • on July 01, 2011

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    This was amazing. From what I remember I added a little seasoning to the dumplings; some garlic powder, fresh chives and black pepper, but other than that I pretty much followed the recipe. It took a looong time, but I would probably not take any shortcuts next time, because it was really delicious!

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  • on May 14, 2011

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    well this was my first time making chicken and dumplings and well this was FAB!!! It took forever and if you follow the directions completly it is full of flavor!! and good!! ALTHOUGH I did use the fat drippings from roasting the chicken and added it to the the sautee of the vegges for the sauce! I also used the veggies for the stock and blended it all together and made a thicker stock for the sauce!!! I also added some poultry herbs to the dumplings and only used one egg! It was great my family loved it and a great recipe to use with my little girl! I do recommend it and I will use it again but now that I know how to make it I will enjoy adding and taking things away as I like!

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  • on March 29, 2011

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    NOT MUCH FLAVOR WITH ALL THE PREP AND FRESH HERBS IS WHY ITS SAD MY WIFE HAS THIS BEAT BY FAR SORRY TYLER KEEP SEARCHING FOR THAT SPECIAL TASTE THAT YOU OBVIOSLY HAVENT FOUND WHEN IT COMES TO C/D

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