Chicken and Dumplings by Tyler Florence
I got this recipe off of Food Network. It is Tyler Florence's recipe. This is definitely the best chicken and dumplings I have ever had. I have tried other recipes of his and so far they are all delicious. You won't be disappointed in these. It really is easy to make. It only takes a while because of the chicken baking first and then making the chicken stock next.
- Roasting Chicken
- 1 (3 lb) whole chickens
- salt and pepper
- 4 ounces unsalted butter
- 1 lemon, halved and juiced, reserve the lemon halves
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped parsley
- 1/4 cup chopped thyme
- 1 onion, cut in half
- 4 garlic cloves, halved
- fresh whole herbs (garlic thyme and parsley sprigs)
- For Chicken Stock
- 2 tablespoons olive oil
- 2 carrots, cut in large chunks
- 2 stalks celery, cut into large chunks
- 1 onion, cut in halves
- 1 head garlic, cut in half
- reserved chicken bones
- 2 quarts cold water
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- For the supreme sauce
- 2 tablespoons butter
- 1 tablespoon oil
- 1/2 cup celery, diced
- 1/2 cup carrot, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 6 tablespoons flour
- 6 cups of the chicken stock
- 1/4 cup heavy cream
- salt & pepper, for flavor
- For Dumplings
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 3/4-1 cup buttermilk
1 For the Roasted chicken:.
2 Preheat oven to 375°F.
3 Remove neck and giblets from cavity of chicken and discard them.
4 Rinse the chicken and cavity with cold water inside and out.
5 Pat dry with paper towels.
6 Season body and cavity of chicken generously with salt and pepper.
7 In small bowl mash together the lemon juice, chopped herbs, and butter.
8 Rub the herbed butter all over the chicken as well as under the skin.
9 Put the lemon halves, onion, garlic, and whole herbs inside the cavity of chicken.
10 Tie the chicken legs with twine.
11 Roast in oven breast side up for 1 hour or until done and no longer pink.
12 Shred the meat when cool enough to handle.
13 Discard the skin and SAVE the chicken bones for the stock.
14 Chicken Stock:
15 Coat a large stockpot with olive oil.
16 Place over medium heat.
17 Saute the veggies in pot for 3 minutes. Add the reserved chicken bones, herbs, and water.
18 Simmer for 1 hour.
19 Strain the stock to remove the solids and set aside.
21 Sift the dry ingredients in a large bowl.
22 In a small bowl lightly beat the eggs and milk together.
23 Pour the liquid in the dry ingredients and gently fold.
24 Mix just until the dough comes together.
25 It should be thick and cake like.
26 Cover and set aside while making sauce.
27 Supreme Sauce:.
28 Melt butter and heat the oil over medium heat in dutch oven.
29 Add carrots, celery, garlic, and bay leaves.
30 Saute until vegetables are soft (about 5 minutes or so).
31 Stir in the flour to make a roux.
32 Continue to stir and cook for about 2 min to coat the flour and get rid of the starchy taste.
33 Slowly stir in chicken stock, one cup at a time.
34 Stir well after each addition.
35 Let sauce simmer until thick enough to coat back of a spoon, about 15 minute.
36 Stir in heavy cream.
37 Fold reserved shredded chicken in sauce and bring up to a simmer.
38 Add salt and pepper to taste.
40 Using 2 spoons, drop by heaping tablespoonfuls into hot mixture.
41 The dumplings should cover the top of sauce but not be touching or overcrowded.
42 Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.
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