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CHICKEN AND DUMPLINGS




Source of Recipe


Relish Magazine


Recipe Introduction


For soul-satisfying comfort, nothing equals a bowl of chicken and dumplings.

Dumpling lovers are divided into two camps: those who like and know them biscuitlike and those who favor them flat, noodlelike and firm to the bite. The dumplings in this recipe are the latter.



Recipe Link: http://augustachronicle.com

List of Ingredients




For the chicken and broth:

5 pounds chicken parts
1 large yellow onion, peeled and coarsely chopped
2 large ribs celery, coarsely chopped
2 medium carrots, peeled and coarsely chopped
1 teaspoon whole peppercorns
3 quarter-size slices fresh ginger
1 large sprig each parsley, sage and thyme
2 bay leaves
2 quarts water or chicken broth


For finishing the broth:
1 tablespoon unsalted butter
1 large yellow onion, peeled and chopped
1 large garlic clove, minced
3 tablespoons chopped parsley, divided
1 tablespoon each fresh, chopped fresh sage and thyme
teaspoon salt
Coarsely ground black pepper


For the dumplings:
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2teaspoon salt
3 tablespoons lard or vegetable shortening
1 cup whole milk buttermilk




Recipe



To prepare the chicken and broth, place all ingredients in a large Dutch oven or stock pot. Bring almost to a boil, lower heat, cover partially and simmer until chicken is tender, about 2 hours.

Let chicken cool in broth; remove and strain broth, discarding solids. Return broth to pot and bring to a simmer. Cook, uncovered, until it is reduced by one-quarter.

Meanwhile, skin and bone chicken and cut into bite-size pieces. Skim excess fat from broth and cool. Cover and refrigerate chicken and broth until ready to use.

You can prepare chicken and broth up to two days ahead. Skim solidified fat from top of broth before using.

To finish broth, melt butter in Dutch oven. Add onion and saut over medium-high heat until the onion is beginning to color, about 5 minutes. Add garlic and saut 30 seconds. Add 1 tablespoon parsley along with sage, thyme and broth. Season with salt and pepper. Bring it to a simmer; reduce heat to medium.

To make dumplings, sift flour, soda, baking powder and salt into a mixing bowl. Cut in lard or butter with a pastry blender until mixture resembles coarse meal. Make a well in center, pour in buttermilk and quickly stir until dry ingredients are incorporated.

Lightly flour a smooth work surface and turn dough out onto it. With lightly floured hands, gently push dough away from you to flatten it. Fold it in half, gently pat it out -inch thick, and give it a quarter turn. Repeat until dough is smooth and cohesive, about 20 folds - a little more than you would work biscuit dough. Divide it into three equal lumps. Lightly flour and roll one lump out to the thickness of pie crust, about e-inch. Quickly cut into 1-inch wide strips, 2 inches long. Drop dumplings into broth; repeat with remaining dough.

Simmer 5 minutes. Add chicken and simmer for 2 to 3 minutes more, until dumplings are cooked through and firm but tender. Serves 8.