4 tablespoons unsalted butter
24 Dumplings, recipe follows
Kosher salt and freshly ground black pepper
2 cups Pulled Hen meat plus 1 cup reserved broth from cooking the hens, recipe follows
1 cup fresh corn kernels
1/4 teaspoon crushed red pepper
2 stalks celery, cut into small dice
1 carrot, cut into small dice
1 Spanish onion, thinly sliced and browned
2 tablespoons bourbon
1 cup Parmesan Broth, recipe follows
1/4 cup grated Parmesan
Finely chopped fresh chives, for garnish
1 cup buttermilk
1/4 pound (1 stick) unsalted butter, plus additional for buttering the parchment
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
Kosher salt
1 1/4 cups all-purpose flour, plus additional for dusting
3 large eggs
Olive oil, for oiling the dumplings
One 4- to 4 1/2-pound stewing hen
4 stalks celery, chopped
3 fresh bay leaves
3 large carrots, chopped
2 Spanish onions, chopped
1 bunch fresh Italian parsley, chopped
Kosher salt
4 tablespoons olive oil
4 strips smoked thick-cut bacon, diced
4 cloves
8 Parmesan rinds, roughly chopped
2 fresh bay leaves
1 quart heavy cream
The leftover Parmesan Broth makes a great base for a pasta sauce¿add some red pepper flakes and some more Parmesan when tossing the pasta¿or a great add-in while mashing potatoes.