Classic Chicken & Dumplings

By LADONMANK

Ingredients

• 1 egg
• 3 Tbsp. cold water
• 2 . Tbsp. peanutoil
• 1/2 tsp. kosher salt
• 1 cup all-purpose flour
• 1 4-4 1/2 -lb.broiler-fryer
• chicken.quartered
• 1 tsp. kosher salt
• 5 cups chicken stock or broth
• 2 cups water
• 2 stalks celery halved crosswise
• 1 medium onion, peeled and
• sliced in half
• 2 Tbsp. cold butter, cut in
• 1/4-inch cubes
• 1/4 cup whipping cream
• Ground black pepper

Preparation

Step 1

1. For dumplings, in medium bowl
whisk together egg, cold water, oil, and
the 1/2 teaspoon salt. Stir in flour. Mix
until well-blended and elastic. Cover.
Refrigerate 2 hours.
2. Season chicken, including back and
neck, with the 1 teaspoon salt. Set aside.
In 6-quart Dutch oven combine
chicken stock, water, celery, onion,
and pinch of kosher salt. Bring to a
boil. Add chicken pieces, placing leg
quarters and backbone first. Place
breast, skin side down, on top. Reduce
heat to just below simmer. Cover,
leaving half-inch opening.
3. Cook 30 to 45 minutes or until
breasts are just done: remove.
Continue cooking leg quarters 30 to
40 minutes until tender; remove
chicken and vegetables. Set broth in
pot aside. Discard vegetables. Set
chicken aside. Cool. Remove skin. Pull
meat from bones, tearing into large
pieces. Set aside. Discard bones.
4. For dumplings, turn dough onto well floured surface. Roll very thin, about 1/16 inch. Cut in 11/2 by 2 1/2 inch pieces. Return broth to boiling. Season mwith add'l kosher salt. Add dumplings to broth, shaking pot occasionally. Do not stir. Cook 3-5 minutes. Add reserved chicken. Reduce to simmer. Add butter, cream and pepper. Cook 2 minutes. Remove from heat;cover. Let stand 10 minutes. Serves 8