3 hrs 30 mins
I got this recipe off of Food Network. It is Tyler Florence's recipe. This is definitely the best chicken and dumplings I have ever had. I have tried other recipes of his and so far they are all delicious. You won't be disappointed in these. It really is easy to make. It only takes a while because of the chicken baking first and then making the chicken stock next.
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- 1 (3 lb) whole chickens
- salt and pepper
- 4 ounces unsalted butter
- 1 lemon, halved and juiced, reserve the lemon halves
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped parsley
- 1/4 cup chopped thyme
- 1 onion, cut in half
- 4 garlic cloves, halved
- fresh whole herbs (garlic thyme and parsley sprigs)
For Chicken Stock
- 2 tablespoons olive oil
- 2 carrots, cut in large chunks
- 2 stalks celery, cut into large chunks
- 1 onion, cut in halves
- 1 head garlic, cut in half
- reserved chicken bone
- 2 quarts cold water
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
For the supreme sauce
- 2 tablespoons butter
- 1 tablespoon oil
- 1/2 cup celery, diced
- 1/2 cup carrot, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 6 tablespoons flour
- 6 cups of the chicken stock
- 1/4 cup heavy cream
- salt & pepper, for flavor
- 1For the Roasted chicken:.
- 2Preheat oven to 375°F.
- 3Remove neck and giblets from cavity of chicken and discard them.
- 4Rinse the chicken and cavity with cold water inside and out.
- 5Pat dry with paper towels.
- 6Season body and cavity of chicken generously with salt and pepper.
- 7In small bowl mash together the lemon juice, chopped herbs, and butter.
- 8Rub the herbed butter all over the chicken as well as under the skin.
- 9Put the lemon halves, onion, garlic, and whole herbs inside the cavity of chicken.
- 10Tie the chicken legs with twine.
- 11Roast in oven breast side up for 1 hour or until done and no longer pink.
- 12Shred the meat when cool enough to handle.
- 13Discard the skin and SAVE the chicken bones for the stock.
- 14Chicken Stock:
- 15Coat a large stockpot with olive oil.
- 16Place over medium heat.
- 17Saute the veggies in pot for 3 minutes. Add the reserved chicken bones, herbs, and water.
- 18Simmer for 1 hour.
- 19Strain the stock to remove the solids and set aside.
- 21Sift the dry ingredients in a large bowl.
- 22In a small bowl lightly beat the eggs and milk together.
- 23Pour the liquid in the dry ingredients and gently fold.
- 24Mix just until the dough comes together.
- 25It should be thick and cake like.
- 26Cover and set aside while making sauce.
- 27Supreme Sauce:.
- 28Melt butter and heat the oil over medium heat in dutch oven.
- 29Add carrots, celery, garlic, and bay leaves.
- 30Saute until vegetables are soft (about 5 minutes or so).
- 31Stir in the flour to make a roux.
- 32Continue to stir and cook for about 2 min to coat the flour and get rid of the starchy taste.
- 33Slowly stir in chicken stock, one cup at a time.
- 34Stir well after each addition.
- 35Let sauce simmer until thick enough to coat back of a spoon, about 15 minute.
- 36Stir in heavy cream.
- 37Fold reserved shredded chicken in sauce and bring up to a simmer.
- 38Add salt and pepper to taste.
- 40Using 2 spoons, drop by heaping tablespoonfuls into hot mixture.
- 41The dumplings should cover the top of sauce but not be touching or overcrowded.
- 42Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.
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Nutritional Facts for Best Ever Chicken and Dumplings
Serving Size: 1 (720 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 941.0
- Calories from Fat 525
- Total Fat 58.4 g
- Saturated Fat 23.6 g
- Cholesterol 241.7 mg
- Sodium 1162.8 mg
- Total Carbohydrate 61.7 g
- Dietary Fiber 4.1 g
- Sugars 9.3 g
- Protein 41.7 g
The following items or measurements are not included: