Chicken & Dumplings #chicken
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Chicken & DumplingsOriginal RecipePrepared October
Chicken & Dumplings
Original Recipe
Prepared October 15, 2023
Broth:
1 Whole Chicken 3.5 kg cut into pieces or Chicken Thighs or Legs the same weight
¼ c. Avocado Oil + 2 Tbsp
2 Med. Onions, roughly chopped
2 Stalks of Celery, leaves included, roughly chopped
8 c. Chicken Broth
4 C. Water
1 tsp salt
2 Bay leaves
1 tsp Savoury
Chicken Seasoning Mix
2 Tbsp. Pink Himalayan Salt
1 tsp. Black Pepper
2 tsp. Gr. Sage
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
2 Tsp. Poultry Seasoning
Finished Dish:
4 Carrots, diced
3 Stalks Celery, Diced
2 Med. Onions, Diced
2c. Frozen Peas
1 c. ½ & ½ Cream, 10% fat
Dumplings:
2c. + ½ c. White Flour – 2 cups flour for the recipe and additional for dough and rolling
1 tsp. Salt
4 Tsp. Baking Powder
3 Tbsps. Cold Butter
1 cup Milk
Directions:
Season chicken pieces liberally with the chicken seasoning mix. Add ¼ c. avocado oil to pan that has been pre-heated. With heat on medium-high add chicken pieces and brown on each size.
After chicken has been browned, remove any dark pieces of crumbs from the pan and drain the oil through a sieve.
Add 2 Tbsp oil back into pre-heated pan. Add roughly chopped onions and celery. Stir until softened. Next, add the chicken broth, water, salt, bay leaves and summer savoury to the pan. Add chicken back into pan ensuring it is completely submerged.
Bring the pan back to a boil and reduce heat to simmer. After 45 mins, check to see if the chicken is falling off the bone. If not, continue cooking until that happens.
While the chicken is simmering make the dumplings.
Add flour, salt, baking powder to bowl. Mix well with a fork or whisk. Next, grate the cold butter in and mix again ensuring that each grated piece of butter is coated in flour.
Next, add the milk and stir well with a fork being careful to not overwork the dough. You will need to add more flour from the reserved ½ c. to bring the dough together enough to form a ball that is no longer sticky,
Roll out the dough to 1/8-inch thickness and cut into strips, then 1–2-inch squares or rectangles.
Place a piece of parchment paper on a cookie sheet and place the dumplings of this. Once they have all been cut out, place the cookie sheet in the refrigerator to keep the dumplings cold. This will keep them from sticking together as the butter in them solidifies.
When the chicken is good and tender, remove it from the pan, and set aside to cool down. Once cooled remove the meat from the bones and shred into pieces.
Strain the broth through a cheesecloth to ensure a nice clear broth. I strained it first through a sieve to remove the larger pieces of vegetables and spices. Then through a cheesecloth lined sieved for clarity.
Add the reserved 2 Tbsps. Butter to the pre-heated pan. Once melted add the diced onions, carrots and celery. Stir until softened. Next, move the vegetable to the side of the pan and add and additional 2 Tbsps. Butter. Once the butter has melted, add ¾ c. flour and whisk into the melted butter. Cook stirring constantly to ensure that the flour does not burn. This will be for 3-4 mins. Next, stir the flour mixture into the softened vegetables cook together for another 2 mins. You want to ensure that the flour is cooked through. Next, gradually add the chicken brother whisking the entire time until it has all been added. Add the potatoes, shredded chicken stirring continuously. Continue stirring while you add the dumplings. Constant stirring will ensure that they do not stick together. Once this has all been added, bring the pot to a boil, reduce the heat and add the cover. Cook on a simmer for 10-15 minutes.
Remove the lid and gently stir in the peas and ½ and ½ cream. Bring this back to a boil and turn the heat off.
ENJOY!
Original Recipe
Prepared October 15, 2023
Broth:
1 Whole Chicken 3.5 kg cut into pieces or Chicken Thighs or Legs the same weight
¼ c. Avocado Oil + 2 Tbsp
2 Med. Onions, roughly chopped
2 Stalks of Celery, leaves included, roughly chopped
8 c. Chicken Broth
4 C. Water
1 tsp salt
2 Bay leaves
1 tsp Savoury
Chicken Seasoning Mix
2 Tbsp. Pink Himalayan Salt
1 tsp. Black Pepper
2 tsp. Gr. Sage
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
2 Tsp. Poultry Seasoning
Finished Dish:
4 Carrots, diced
3 Stalks Celery, Diced
2 Med. Onions, Diced
2c. Frozen Peas
1 c. ½ & ½ Cream, 10% fat
Dumplings:
2c. + ½ c. White Flour – 2 cups flour for the recipe and additional for dough and rolling
1 tsp. Salt
4 Tsp. Baking Powder
3 Tbsps. Cold Butter
1 cup Milk
Directions:
Season chicken pieces liberally with the chicken seasoning mix. Add ¼ c. avocado oil to pan that has been pre-heated. With heat on medium-high add chicken pieces and brown on each size.
After chicken has been browned, remove any dark pieces of crumbs from the pan and drain the oil through a sieve.
Add 2 Tbsp oil back into pre-heated pan. Add roughly chopped onions and celery. Stir until softened. Next, add the chicken broth, water, salt, bay leaves and summer savoury to the pan. Add chicken back into pan ensuring it is completely submerged.
Bring the pan back to a boil and reduce heat to simmer. After 45 mins, check to see if the chicken is falling off the bone. If not, continue cooking until that happens.
While the chicken is simmering make the dumplings.
Add flour, salt, baking powder to bowl. Mix well with a fork or whisk. Next, grate the cold butter in and mix again ensuring that each grated piece of butter is coated in flour.
Next, add the milk and stir well with a fork being careful to not overwork the dough. You will need to add more flour from the reserved ½ c. to bring the dough together enough to form a ball that is no longer sticky,
Roll out the dough to 1/8-inch thickness and cut into strips, then 1–2-inch squares or rectangles.
Place a piece of parchment paper on a cookie sheet and place the dumplings of this. Once they have all been cut out, place the cookie sheet in the refrigerator to keep the dumplings cold. This will keep them from sticking together as the butter in them solidifies.
When the chicken is good and tender, remove it from the pan, and set aside to cool down. Once cooled remove the meat from the bones and shred into pieces.
Strain the broth through a cheesecloth to ensure a nice clear broth. I strained it first through a sieve to remove the larger pieces of vegetables and spices. Then through a cheesecloth lined sieved for clarity.
Add the reserved 2 Tbsps. Butter to the pre-heated pan. Once melted add the diced onions, carrots and celery. Stir until softened. Next, move the vegetable to the side of the pan and add and additional 2 Tbsps. Butter. Once the butter has melted, add ¾ c. flour and whisk into the melted butter. Cook stirring constantly to ensure that the flour does not burn. This will be for 3-4 mins. Next, stir the flour mixture into the softened vegetables cook together for another 2 mins. You want to ensure that the flour is cooked through. Next, gradually add the chicken brother whisking the entire time until it has all been added. Add the potatoes, shredded chicken stirring continuously. Continue stirring while you add the dumplings. Constant stirring will ensure that they do not stick together. Once this has all been added, bring the pot to a boil, reduce the heat and add the cover. Cook on a simmer for 10-15 minutes.
Remove the lid and gently stir in the peas and ½ and ½ cream. Bring this back to a boil and turn the heat off.
ENJOY!
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