Best Ever Chicken and Dumplings

Recipe by chelgilm
READY IN: 3hrs 30mins




  • For the Roasted chicken:
  • Preheat oven to 375°F.
  • Remove neck and giblets from cavity of chicken and discard them.
  • Rinse the chicken and cavity with cold water inside and out.
  • Pat dry with paper towels.
  • Season body and cavity of chicken generously with salt and pepper.
  • In small bowl mash together the lemon juice, chopped herbs, and butter.
  • Rub the herbed butter all over the chicken as well as under the skin.
  • Put the lemon halves, onion, garlic, and whole herbs inside the cavity of chicken.
  • Tie the chicken legs with twine.
  • Roast in oven breast side up for 1 hour or until done and no longer pink.
  • Shred the meat when cool enough to handle.
  • Discard the skin and SAVE the chicken bones for the stock.
  • Chicken Stock:
  • Coat a large stockpot with olive oil.
  • Place over medium heat.
  • Saute the veggies in pot for 3 minutes. Add the reserved chicken bones, herbs, and water.
  • Simmer for 1 hour.
  • Strain the stock to remove the solids and set aside.
  • Dumplings:
  • Sift the dry ingredients in a large bowl.
  • In a small bowl lightly beat the eggs and milk together.
  • Pour the liquid in the dry ingredients and gently fold.
  • Mix just until the dough comes together.
  • It should be thick and cake like.
  • Cover and set aside while making sauce.
  • Supreme Sauce:
  • Melt butter and heat the oil over medium heat in dutch oven.
  • Add carrots, celery, garlic, and bay leaves.
  • Saute until vegetables are soft (about 5 minutes or so).
  • Stir in the flour to make a roux.
  • Continue to stir and cook for about 2 min to coat the flour and get rid of the starchy taste.
  • Slowly stir in chicken stock, one cup at a time.
  • Stir well after each addition.
  • Let sauce simmer until thick enough to coat back of a spoon, about 15 minute.
  • Stir in heavy cream.
  • Fold reserved shredded chicken in sauce and bring up to a simmer.
  • Add salt and pepper to taste.
  • Dumplings:
  • Using 2 spoons, drop by heaping tablespoonfuls into hot mixture.
  • The dumplings should cover the top of sauce but not be touching or overcrowded.
  • Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.