Recipe courtesy of Maggie Stubbs
Chicken and Dumplings
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1833
- Total Fat
- 149
- Saturated Fat
- 77
- Carbohydrates
- 55
- Dietary Fiber
- 5
- Sugar
- 1
- Protein
- 69
- Cholesterol
- 588
- Sodium
- 1585
- Total: 3 hr
- Prep: 30 min
- Inactive: 30 min
- Cook: 2 hr
Ingredients
2 whole chickens (3 to 5 pounds each)
Unsalted butter, at room temperature
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Roux:
1 1/2 pounds unsalted butter
1 1/2 cups all-purpose flour
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 large eggs, lightly beaten
1/2 pound unsalted butter
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 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 the chicken broth and juices, onion, celery salt, granulated onion, granulated garlic, black pepper in a large pot and cover with water. Bring to a boil over medium heat, then drain and reserve the broth.
- For the dumplings: Add the eggs, butter and flour in a medium bowl 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 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.