Chicken and Dumplings100% Home-made and OH SO satisfying for these new cool temps!!
Ingredients
1 whole chicken
1/3 bag baby carotts
2 stalks celery
1 small yellow onion
2 cups flour
1/2 tsp baking powder
1/2 tsp EACH dried oregano, sage, and rosemary
1 1/2 sticks butter
1 cup milk
4 eggs
Work
Chicken
Clean bird thoroughly, removing bag from inside
mix 1/2 stick butter with 1/2 the dried herbs
Spread the butter mixture under the skin
Salt and pepper the shit out of the bird, inside and out.
Place bird on a rack in a deep pan (we want to collect and keep those juices)
Roast for 3 hours or until internal temperature reaches 130. (***It's not done!)
Stock
Remove bird and let cool until you can remove the usable meat.
Don't be too picky, we are using this carcass!
Take remainder of chicken, and and cover with water, guts from bag, and all pan drippings.
Boil for at least an hour, adding 1 cup of water as necessary.
Remove carcass, and strain. Save this broth aside
Main
Cut all veggies into bite sized pieces, and saute in olive oil until caramelized.
Cut chicken into bite sized pieces and add to veggies on HIGH heat
(Add more olive oil if necessary)
***Set aside 1 cup chicken pieces for later this week!
De-glaze pan with 1 cup of your broth
Add 1 tbsp flour to chicken and veggie mixture
Add 1/2 remaining broth, stir until thickened, (NOT all the way! Your dumplings will thicken it up a bit more)
Turn heat down to simmer
Salt and pepper to taste
***Set aside 1 1/2 cups chicken broth!
Dumplings
Mix flour, baking powder, and remaining herbs.
Add milk, and then eggs one at a time, salt an pepper to taste
Dough will be very thick and sticky
Putting it all together
Bring heat back up to med-high
Add one heaping spoon-full of dough at a time. (About the size of a meatball)
Cover and cook until dumplings puff up, (test one to check if they are cooked through)
Top with fresh basil ribbons
1/3 bag baby carotts
2 stalks celery
1 small yellow onion
2 cups flour
1/2 tsp baking powder
1/2 tsp EACH dried oregano, sage, and rosemary
1 1/2 sticks butter
1 cup milk
4 eggs
Work
Chicken
Clean bird thoroughly, removing bag from inside
mix 1/2 stick butter with 1/2 the dried herbs
Spread the butter mixture under the skin
Salt and pepper the shit out of the bird, inside and out.
Place bird on a rack in a deep pan (we want to collect and keep those juices)
Roast for 3 hours or until internal temperature reaches 130. (***It's not done!)
Stock
Remove bird and let cool until you can remove the usable meat.
Don't be too picky, we are using this carcass!
Take remainder of chicken, and and cover with water, guts from bag, and all pan drippings.
Boil for at least an hour, adding 1 cup of water as necessary.
Remove carcass, and strain. Save this broth aside
Main
Cut all veggies into bite sized pieces, and saute in olive oil until caramelized.
Cut chicken into bite sized pieces and add to veggies on HIGH heat
(Add more olive oil if necessary)
***Set aside 1 cup chicken pieces for later this week!
De-glaze pan with 1 cup of your broth
Add 1 tbsp flour to chicken and veggie mixture
Add 1/2 remaining broth, stir until thickened, (NOT all the way! Your dumplings will thicken it up a bit more)
Turn heat down to simmer
Salt and pepper to taste
***Set aside 1 1/2 cups chicken broth!
Dumplings
Mix flour, baking powder, and remaining herbs.
Add milk, and then eggs one at a time, salt an pepper to taste
Dough will be very thick and sticky
Putting it all together
Bring heat back up to med-high
Add one heaping spoon-full of dough at a time. (About the size of a meatball)
Cover and cook until dumplings puff up, (test one to check if they are cooked through)
Top with fresh basil ribbons
4 comments:
Chicken and dumplins are the best! I use Rachel Ray's recipe and it's delicious! Mmm.
Maybe I'll make that for dinner. :)
Ohmygosh! I LOVE chicken and dumplings. My mom would make it all the time when I was younger. I can't wait to try out your recipe, because I have not been able to find one that tastes the same as hers (she can't remember how she made it).
New follower from the Sunday blog hop. :)
Lacey
Little Miss Nerd Girl
Now im craving chicken and and dumplings haha. Looks yum!
We just made a super simple version of chix and dumplings too! Such great fall food. Think I need to try your recipe now. :-)
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