Chicken and Dumplings

By nanasally4

Ingredients

• For dumplings:
• 1 whole chicken (about 3.5-4 pounds)
• 1 onion, cubed
• 1 large celery rib, cubed
• 1 large carrot, cubed
• 1 bay leaf
• 3-4 springs of thyme
• 2 1/2 quarts cold water
• salt, cayenne, and freshly ground black pepper to taste
• thicken mixture slightly with 2-3 tbsp chicken fat mixed with
• 2-3 tbsp flour
• 1/2 cup crème fraiche
• 1/2 cup milk
• 2 eggs
• 2 tsp fresh chopped thyme leaves
• 2 cups self-rising flour
• If you don’t have SR flour (which does work better here)
• you can use 2 cups all-purpose flour sifted with 3 teaspoons baking powder and1
• teaspoon fine table salt.

Details

Servings 1
Adapted from foodwishes.blogspot.com

Preparation

Step 1

These dumplings can be steamed over virtually any flavorful
soup or stew-like substance. The rule of thumb is; if you can simmer it, you
can cook a dumpling on it. However, as I mention in the video, the thinner the
liquid, the easier and better the dumplings will steam.

If you do prefer a thicker stew, simply fortify your mixture
with a standard roux before you add the picked chicken back in. We’ve made like
a hundred rouxs, so I’ll assume you can cook 1/4 cup of butter together with a
1/4 cup of flour for a couple minutes without major incident.

So, whether you go thick or thin, crème friache or
buttermilk, thyme or rosemary, or any another other approved variation (FYI:
all variations are pre-approved), I hope you give this classic American comfort
food a try. Enjoy!

*thicken mixture slightly with 2-3 tbsp chicken fat mixed with
2-3 tbsp flour

Hey Chef John! Another great recipe! And here's hoping you hook up with Nadia G. to make a little "bella figura" video! lol! Ciao!

I want to make this right now, but I having just seen this, my chicken is still frozen. Do you think I could put a frozen chicken in the pot and boil it for two hours instead of one? Thanks Chef John!

However, he makes the dumplings with a choux batter seasoned with Dijon mustard and chives, shaped into quenelles, then parboiled before incorporating into the soup/stew. They are remarkable: not quite biscuit consistency, nor starch-laden gut bombs.

I like your chicken fat roux. It really does add a nice, silky body to the soup.

Also curious what brand whisk you have, I have gone through so many it's frustrating.

Looks awesome! How do we make the jalapeno vinegar garnish?

This is really the way should be, clear soup / consomme with dumplings. In Germany, nobody makes a STEW with dumplings.

I dont have a dutch oven yet. Can I just make this recipe with a regular big cooking pot? Big enough to hold a chicken and all the water of course.

mmmm I'm making this right now. My husband will be home in about 1/2 hour and I can't wait! I was going to post earlier and ask about using a rotisserie chicken and bouillon cubes (I didn't want to, but budget is tight and I wanted to make it TONIGHT). Anyway, I made it with the above mentioned, and the soup tastes great! I tasted the dough to the dumplings, and I"m sure they are going to be splendid! You may think I can't tell that way, but I've tasted many doughs in my day. Also, I have never made any kind of dumpling soup before. I used some different seasonings, just because I didn't have them on hand so I had to substitute. For example, sage for bay, and Franks Red hot for cayenne pepper. Also added a little garlic and no celery. Sorry I am rambling. It is just so exciting!

Also, I used a regular old pot, turned out great just watch the heat.

hello .............the chicken and dumplins were delicious...love the sour cream addition one day I will share my moms kapustata reciepe...keep up the good work my friend Warren in Alva fl...

That's the worry, but give it a try! Just make sure to use a thick bottomed pot!

My husband and I make our Chicken and Dumplin's like this but add a little dill to the soup mix. Wonderful Wonderful.

I decided to make chicken and dumplins for dinner and came here only to find that the video is gone. Is this permanent or merely a temporary glitch?

Would the simmering portion of this recipe be appropriate for cooking the chicken for use an another recipe? Let's say, for example, your Buffalo Chicken Dip.

I made this dish tonight and it was wonderful! I added one can of cream of chicken soup for flavor and fresh chopped chives to the dumplings. Great dish!

Thanks for responding re: scum. But in your video, you do not skim off the scum. You just simmer for an hour....?

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