Farmhouse Chicken & Dumplings
By vealam
Chicken & Dumplings, our Nebraska family farmhouse favorite. This is a delicately, simply flavored chicken stew, topped with puffy pillows of dumpling comfort-an 1800′s little jewel.
- 6
Ingredients
- 1 chicken, whole medium fryer
- 1 bunch celery, with tops
- 3 tablespoons butter, softened
- 3 tablespoons all purpose flour
- 1 1/2 quarts chicken stock (reserved from cooking chicken)
- 1/3 cup milk
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme
- 1 cup chicken meat (dark & white)
- 1/2 cup frozen peas
- 1 cup Original Bisquick mix
- 1/3 cup milk
- 1 tablespoon celery tops, minced
- Fresh parsley, minced (garnish, optional)
Preparation
Step 1
Wash chicken and place into a large stockpot. Cover chicken completely plenty of cold water, add 3 ribs of roughly chopped celery. Bring to a boil over high heat; reduce heat and simmer uncovered, until the chicken is well done, about 1 hour, skimming broth occasionally.
Remove the chicken from the broth. When the chicken has cooled, remove the meat from the bone. About 1/2 to 3/4 pot of broth will remain. Continue to simmer, skimming chicken stock as flavor develops, reduce to about 1 1/2 quarts.
Blend softened butter and flour together in a small bowl to create a smooth roux. Whisk roux into the stock, until smooth. Bring stock to a boil, and boil for 2 minutes, whisking all the while. Reduce heat to simmer, add milk, salt, pepper, thyme and reduce to desired consistency, stirring constantly. Keep the sauce a bit thinner than you will want it in the end, it will continue to thicken when the dumplings are added. Add reserved chicken meat and frozen peas, heat through for a few minutes.
Prepare the dumpling batter by mixing together Bisquick mix, milk and minced celery tops in medium bowl. Gently spoon the dumpling batter by tablespoonfuls onto top of the chicken stew. Cover the pot, and gently steam dumplings for 20 minutes, until firm and puffed. Spoon stew and dumplings into serving bowl, garnish with minced parsley.
COOK'S NOTES: Use a large, heavy lidded stockpot, about 4-6 quart size, for best results. I use a medium sized fryer, not a larger roasting bird for this recipe. Frozen peas are fine, of course fresh peas are great if you have them.