Tuesday, December 19, 2017

Chicken & Dumplings

Chicken & Dumplings

12 cups of chicken broth
5 bay leaves
6 fresh thyme sprigs
4 garlic cloves peeled and crushed

1 cup chopped carrots
1 cup chopped celery
1 medium onion chopped
1 tbsp freshly minced garlic
3 tablespoons olive oil
2 tablespoons butter
3 tablespoons all-purpose flour
¼ cup of whipping cream

2 cups all-purpose flour
           ½ tsp baking powder
           1 tbsp dried parsley
           1 tsp salt
           1 tsp fresh cracked pepper
           1 cup buttermilk
           3 tbsp butter cubed

Directions:  In a large saucepan, combine the broth, bay leaves, thyme and garlic cloves.  Bring to a boil and then reduce heat to a simmer and cook uncovered for 30 minutes.  Strain broth or use slotted spoon to remove bay leaves, thyme sprigs, and garlic cloves.  Thyme leaves are not necessary to remove.

In a saute pan, add the 3 tbsp olive oil and heat.  Add the chopped carrots and saute for 2 minutes to give them a head start.  Add the chopped celery and onion and cook until the onion is translucent.  Add the garlic and saute for one minute.  Then add the 2 tbsp of butter and allow it to melt into the veggies.  Then add the 3 tbsp of flour to the pan and coat the veggies.  Add this mixture to your broth/stock that has been strained.  Add the ¼ c. heavy cream to the stock and stir with a whisk to incorporate the flour and cream into the mixture.

In a medium bowl, combine 2 c. all-purpose flour, ½ tsp baking powder, salt, pepper and dried parsley.  Stir the mixture and then add cubes of butter and cut in with a fork or a pastry cutter.  Pour in the buttermilk and mix with a spoon until mixture becomes too thick to mix.  Abandon the spoon and use your hands to mix the dough the remainder of the way until it is a nice smooth ball.

Spread some flour onto a piece of butcher paper or wax paper and prepare to roll your dough.  Roll the dough to a thickness of 1/4”.   Make sure to keep flour on your surface and rolling pin and keep the dumplings floured well to alleviate sticking.  Using a sharp knife or a pizza cutter, cut the dumplings into the size you prefer.  I prefer 1 ½” wide X 2” long, but it’s whatever you want.  The smaller, the more dumplings you will have to deal with.

Bring your broth back up to a boil and once it is boiling, start adding your dumplings – one at a time to ensure they do not stick together.  Sometimes it helps to have someone helping you so that they can stir the dumplings are they added, so the new ones sink to the bottom.  Allow the dumplings to cook for 10-15 min.

Shred the rotisserie chicken and add the meat to the pot and allow it to cook for 15 min at medium heat to warm the chicken throughout.  Taste your broth and add salt and pepper to taste – enjoy!

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