Chicken And Dumplings

Recipe Ingredients

		Roasted Chicken
1		Chicken - (abt 3 lbs)
		Salt - to taste
		Freshly-ground black pepper - to taste
4 oz	113g	Unsalted butter - softened
1		Lemon - halved, and
		Juiced, halves reserved
1/4 cup	36g / 1.3oz	Fresh chopped herbs
		= (such as thyme, parsley and rosemary)
1		Onion - halved
4		Garlic cloves - smashed
		Fresh whole herbs
		= (such as rosemary, thyme and parsley
		Sprigs)
		Chicken Stock
2 tablespoons	30ml	Olive oil
2		Carrots - cut large chunks
2		Celery stalks - cut large chunks
1		Onion - halved
1		Garlic bulb - halved
		Reserved chicken bones
2		Cold water
4 sections		Fresh parsley
4 sections		Fresh thyme
2		Bay leaves
		Dumplings
2 cups	125g / 4.4oz	Flour
1 tablespoon	15ml	Baking powder
1 teaspoon	5ml	Salt
2		Eggs
3/4 cup	177ml	Buttermilk - (to 1)
		Supreme Sauce
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Oil
1 tablespoon	15ml	Flour
1/2 cup	55g / 1.9oz	Diced carrot
1/2 cup	55g / 1.9oz	Diced celery
3		Garlic cloves - minced
2		Bay leaves
1/4 cup	15g / 0.5oz	Flour
6 cups	1422ml	Chicken stock
1/4 cup	59ml	Heavy cream
		Freshly-ground black pepper - for garnish
		Chopped flat-leaf parsley - for garnish

Recipe Instructions

Preheat oven to 375 degrees. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.

In a small bowl, mash together the butter, lemon juice, and chopped herbs. 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 chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast-side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.

Chicken Stock: To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.

Dumplings: To prepare the dumplings: sift dry ingredients together 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, the batter should be thick and cake-like.

To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.

Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.

This recipe yields 6 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1C05) - from the TV FOOD NETWORK

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