Chicken and Dumplings
- 1 large roasting chicken (5 to 6 lbs), cut into 2 legs, 2 thighs, and 2 breast pieces, each with skin removed; back, neck, and wings hacked with a cleaver into 1 to 2 inch pieces to make stock
- 1 Tbsp olive oil
- 1 large onion, cut into large chunks
- 2 bay leaves
- Salt
- 3 celery stalks, trimmed and cut into 1/2-inch pieces
- 4 medium carrots, peeled and cut into 1/2-inch pieces
- 6 boiling onions (smaller than regular onions, larger than pearl onions), peeled and halved
- 6 Tbsp unsalted butter, or chicken fat from the cooked chicken
- 6 Tbsp all-purpose flour
- 1 teaspoon dried thyme
- 2 Tbsp dry sherry or vermouth (optional)
- 1 Tbsp of heavy cream (optional)
- 3/4 cup frozen peas, thawed
- 1/4 cup minced fresh parsley leaves
- Ground black or white pepper
- 2 cups cake flour (can sub all-purpose flour)
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 Tbsp butter, melted
- 3/4 cup milk
- 1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)
- Produce
- Bay leaves (2)
- Boiling onions (6)
- Carrots, medium (4)
- Celery stalks (3)
- Herb, fresh (1/4 cup)
- Onion, large (1)
- Parsley, fresh leaves (1/4 cup)
- Peas, frozen (3/4 cup)
- Thyme, dried (1 teaspoon)
- Meat
- Roasting chicken (5 to 6 lbs), large (1)
- Cooking & Baking
- All-purpose flour (6 Tbsp)
- Baking powder (2 teaspoons)
- Black or white pepper, Ground (1)
- Cake flour (2 cups)
- Olive oil (1 Tbsp)
- Salt (1)
- Salt (3/4 teaspoon)
- Dairy
- Butter, unsalted (6 Tbsp)
- Butter (2 Tbsp)
- Heavy cream (1 Tbsp)
- Milk (3/4 cup)
- Beer, Wine & Liquor
- Sherry or vermouth, dry (2 Tbsp)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published December 4, 2008 (4 years ago).
30 people saved this recipe.
