Chicken and Dumplings (From Scratch)

Submitted by Chef mariajane

"This is one of the best recipes for chicken and dumplings that I have ever come across - the dumplings are fantastic!! and the stew is simply delicious"

 

• Ready In: 1hr
• Ingredients: 21
• Serves: 6

ingredients

• FOR THE STEW

• 1814.36 g whole chickens
• 2838.0 ml water
• 709.77 ml onions, chopped
• 236.59 ml celery, chopped
• 236.59 ml carrot, chopped
• 4.92 ml salt
• 1.23 ml fresh ground pepper
• 10 garlic cloves, peeled
• 4 sprig thyme
• 2 bay leaves
• 59.14 ml all-purpose flour
• 9.85 ml cornstarch
• 44.37 ml heavy cream

• FOR THE DUMPLINGS

• 177.44 ml 1% low-fat milk
• 1 large egg
• 354.88 ml all-purpose flour
• 14.79 ml baking powder
• 14.79 ml cornmeal
• 2.46 ml salt
• 14.79 ml parsley, chopped
• fresh ground pepper

directions

1. FOR THE STEW: Remove and discard giblets and neck from chicken. Rinse chicken with cold water, and place chicken in an 8-quart stockpot. Add 3 quarts water and next 8 ingredients (through bay leaves); bring to a simmer.
2. Reduce heat and simmer 45 minutes; skim surface occasionally, discarding solids.
3. Remove chicken from pot; cool. Strain stock through a sieve into a large and discard solids. Remove chicken meat from bones; tear chicken meat into 2-inch pieces, and store in refrigerator. Let stock cool to room temperature.
4. Pour stock into zip lock bags. Let stand 15 minutes. Working with one bag at a time, snip off a corner of bag; drain liquid into stockpot stopping before fat layer reaches opening. Discard fat Repeat procedure with remaining bag.
5. Bring stock to a boil over medium-high heat; reduce heat, and simmer until reduced to about 8 cups (about 15 minutes).
6. Heat a cast-iron skillet over medium-high heat for 5 minutes. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute or until lightly browned, stirring constantly.
7. Combine browned flour and cornstarch in a large bowl; add 2/3 cup of the stock to flour mixture, stirring with a whisk until smooth. Add flour mixture to remaining stock in pan; bring to a boil over medium-high heat. Cook 2 minutes or until slightly thickened. Reduce heat; stir in cream. Add chicken; keep warm over low heat.
8. FOR THE DUMPLINGS: Combine milk and egg in a medium bowl Lightly spoon 1 1/2 cup all-purpose flour into dry measuring cup and level with a knife. Combine the flour, baking powder, cornmeal and 1/2 teaspoons salt.
9. Add flour mixture to milk mixture, stirring with a fork just until dry ingredients are moistened. Drop one-third of dumpling batter by 8 heaping teaspoonfuls onto chicken mixture. Cover and cook for 3 minutes or until the dumplings are done (do not allow chicken mixture to boil) Remove dumpling with a slotted spoon; place in a large serving bowl or on a deep serving platter; keep warm. Repeat procedure with remaining dumpling batter.
10. Remove pan from heat; slowly pour stew over dumplings, Sprinkle with chopped parsley and freshly ground black pepper. Serve immediately.