Chicken and Dumplings (((Excellent)))

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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