Recipe by Alan Leonetti
This is a wonderful recipe for Chicken and Dumplings. So many people screw up on making dumplings, but you won't if you follow this recipe. There are many easy recipes, but I do not believe in taking shortcuts. This recipe is well worth the extra time and work.
- 1 (3 lb) whole chickens
- 1⁄2 cup carrot (1/4-inch slices)
- 1⁄2 lb onion (1/4-inch slices)
- 1⁄2 lb celery (1/4-inch slices)
- 1⁄2 cup leek (white part only, 1/4-inch slices)
- 2 bay leaves
- salt & freshly ground black pepper
- 1 cup all-purpose flour, as needed
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons baking powder
- 1 tablespoon fresh parsley (finely chopped)
- 2 teaspoons poultry seasoning
- 2 tablespoons butter
- 4 fluid ounces milk, divided
- 2⁄3 ounce canola oil
- 2⁄3 ounce flour
Directions See How It's Made
- In a stockpot, place the chicken covered with water.
- Heat to a boil and after 5 minutes of boiling, skim off any impurities from the top.
- Add the mirepoix and season with salt and pepper to taste.
- Cover and cook until fork tender, about 1 1/2 hours.
- Remove the chicken and strain the stock, reserving the liquid.
- Meanwhile, combine the 1 cup of flour, salt, baking powder and parsley in a bowl.
- Cut in the butter with a fork until the mixture resembles coarse meal.
- Add 3 1/3 oz. of milk and stir briefly with a fork.
- Add only enough of the remaining milk to make the dough hold together.
- Roll dough out to 1/4" thickness.
- Cut dough into 2" round balls.
- Heat the strained stock to a boil, and then reduce heat to a simmer.
- Drop in the dumplings and DO NOT STIR.
- When they rise to the top, cover and simmer for 10 minutes or until they are cooked inside.
- Keep warm.
- Combine the canola oil and 2/3 oz. of flour and heat together until light brown in color, which will resemble a blonde roux.
- Add a little hot stock to the roux to loosen it, and then add the roux to the simmering stock.
- Heat to a boil, and then reduce heat to a simmer for about 10 minutes or until the starch is fully cooked and the mixture is smooth.
- Strain the sauce through a fine strainer and keep warm.
- Meanwhile, cut the chicken into quarters and partially debone.
- To serve, place a portion of chicken on a preheated dinner plate and arrange the dumplings around the chicken, and then cover with sauce.