Chicken and Dumplings
This is a basic plain chicken and dumpling recipe.
I like to roast my chicken first to add a little depth of flavor to the stock. Many of the southern chicken and dumpling recipes do not do this. They just put the chicken in the pot and make the stock directly form the whole chicken. When, and if, you roast the chicken do not overcook it and dry it out.
I will usually finish my chicken and dumplings in the oven. The oven will give a even heat and you do not have to worry about burning the bottom of the pot. If you use the oven 335 F for an hour. When cooking, keep covered do not lift the lid.
Chicken and Dumplings
1 whole chicken
1 onion cut in 4 pieces
1 carrot cleaned and split
1 stalk of celery cut in 4 pieces
2 cloves garlic. Leave whole.
salt and pepper
1 tbsp thyme
2 liter water
1/2 cup butter
1/2 cup flour, plus 1 tbsp
Dumplings
2 cups flour
1 tbls baking powder
1 tsp salt
1/2 tbls sugar
½ cup butter melted
2/3 cup milk
2 tsp vinegar
1 egg
Put the chicken, onion, carrot, celery and garlic in a roasting pan and shake on on salt, pepper and the thyme.
Roast for 1 hour at 350 F
Take out and let cool until you can handle it.
Remove the meat from the chicken. Tear into fairly large pieces. Set aside.
Place the the roasted vegetables, chicken bones, skin and drippings from the roast pan in a pot and cover with 2 liters of water.
Put on medium heat and simmer for an hour. Strain the stock to remove the solid bits.
Make a roux by gently cooking the butter and flour until completely combined and the bottom of the pot is starting to sizzle.
Slowly add the stock to the roux, whisk constantly to avoid lumps. When the stock is fully incorporated add the chicken. Simmer at at low heat. Check for taste.
Dumplings
Mix the dry ingredients.
In a separate bowl mix the milk, vinegar, egg and melted butter. Then add to the dry ingredients. Mix until just mixed
With a spoon drop the dumplings in the simmering pot with the chicken.
Cover immediately and cook for 1 hour. Do not lift the lid to check.
