Martian Food
Sep 18, 2015

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Chicken and Dumplings

Active time:2 hours, 30 minutes over 2 days

Start To Finish:2 hours, 30 minutes over 2 days

Difficulty:

Serving size: 8

Source: Cooking Light

Healthy, Fall/Winter , Comfort Food
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photo

Ingredients:

1 4-pound whole chicken
10 cups water
4 cups unsalted chicken stock
1 Tbs. black peppercorns
3 celery stalks, coarsely chopped
2 carrots, cut into 1-inch pieces
2 bay leaves
1 onions, peeled and cut into wedges
½ bunch fresh flat-leaf parsley
3 Tbs. butter , divided
1 cups chopped onion
¼ cups sliced celery stalks
1 carrot, halved lengthwise and sliced
1 Tbs. all-purpose flour
1 tsp. kosher salt, divided
½ tsp. freshly ground black pepper
4½ oz. all-purpose flour (about 1 cup)
1 tsp. baking soda
6 Tbs. non-fat buttermilk
1 Tbs. chopped fresh thyme
3 Tbs. chopped fresh flat-leaf parsley

Directions:

This is a two-day recipe.  Make the broth and cook the chicken up to one week ahead of time; then finish the recipe on the day you intend to serve it.

Remove any giblets and trim excess fat from chicken.  Place the chicken, 10 cups of water, and the next 7 ingredients (through the parsley bunch) in a large stockpot and bring to a boil.  Reduce heat and simmer uncovered for one hour, skimming the foam as necessary.  Remove the pot from the heat and let stand for 10 minutes.

Remove the chicken from the pot and when it is cool enough to handle, take off the skin and remove the chicken from the bones.  Discard the skin and the bones, and shred the chicken.  Strain the stock the stock into a large bowl and discard the vegetables.  Cool the chicken and the stock to room temperature, then cover and chill separately for at least 8 hours, ideally 24 hours, or up to one week.

On the day you plan to serve the chicken and dumplings, remove any fat that has solidified on the surface of the stock and measure 8 cups of stock.  You will have some extra, which you can refrigerate for up to a week after you made it, or you can freeze for up to 3 months.

Melt 1 Tbs. butter in a Dutch oven over medium heat.  Add the chopped onion and the sliced celery and carrots to the pan and sauté for 8 minutes, stirring occasionally.  Stir in 1 Tbs. flour, ¾ tsp. salt and a few grindings of black pepper. Stir constantly for one minute.  Stir in the 8 cups of stock, bring to a boil, and then reduce the heat to low and simmer until it thickens a bit, about 15 minutes, stirring occasionally.

Combine 4½ oz. flour with the baking soda and remaining ¼ tsp. salt.  (If you don't have a kitchen scale, lightly spoon flour into a one-cup dry measuring cup and level with a knife.)  Cut the remaining 2 Tbs. butter into the flour mixture with a pastry blender or 2 knives until it resembles coarse meal.  Add the buttermilk and stir until the dough is moist.

Drop dough in about 24 portions (about 1 tsp. per portion) into the stock mixture.  Cover and cook 8 minutes.  Gently stir in the shredded chicken and the thyme.  Simmer over very low heat until everything is heated through and the dumplings are done (about 6 minutes.)  Serve in shallow bowls (like these) and sprinkle with parsley.

Notes:

This is not a traditional chicken and dumplings; it is more like a very hearty soup.  But it is lightened up, and very satisfying with the homemade stock and dumplings and lots of chicken.

If you can't find non-fat buttermilk (we never can), use low-fat.



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