Chicken and Dumplings
Total: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 8 servings (makes about 50 dumplings)
1/4 cup unsalted butter, plus 1 tablespoon
1 medium onion, chopped
3 cloves garlic, chopped
1 whole (5- to 6-pound) chicken, skin on, cut into 8 pieces, including neck
6 cups water
6 cups low-sodium chicken stock
5 to 6 fresh thyme sprigs, plus 1 tablespoon chopped leaves
Small bunch parsley stems, plus 1 tablespoon chopped leaves
2 fresh sage sprigs, plus 1 tablespoon chopped leaves
1 teaspoon whole black peppercorns
1 stalk celery, trimmed and halved crosswise
2 to 3 cups all-purpose flour, plus
1 tablespoon 1 tablespoon kosher salt, plus more for seasoning
In a large stockpot over medium-high heat, melt 1/4 cup of butter and lightly sauté the onions and garlic for about 3 minutes. Add the chicken, water, and stock, ensuring the liquid covers the meat. Tie the thyme sprigs, parsley stems, and sage sprigs together and add them to the pot along with the peppercorns and celery. Bring to a boil, then reduce the heat and let the chicken simmer until it’s tender and falling off the bone, about 30 minutes. Skim off any scum that rises to the surface.
Remove the chicken from the pot and set it aside to cool. Discard the herb bundle and celery. Reserve the stock. Once the chicken is cool enough to handle, shred it from the bones and cut it into bite-sized pieces.
In a large bowl, combine 2 cups of flour with the remaining chopped herbs and 1 tablespoon of salt. Make a well in the center and pour in 1 cup of the reserved chicken stock, including the fat. Gradually mix the stock into the flour using a fork, adding more flour or stock as needed to achieve a soft, doughy consistency. If the dough becomes too sticky, add flour 1 tablespoon at a time. On a lightly floured surface, roll out the dough to 1/8 to 1/4 inch thickness. Cut the dough into 2-inch squares, then cut each square diagonally into triangles.
Return the stock to a simmer and slowly add the dumplings, letting any excess flour fall off to thicken the broth. Make sure the dumplings do not touch each other. Cook until the dumplings rise to the surface. If the broth needs thickening, mix 1 tablespoon of butter with 1 tablespoon of flour in a small bowl and slowly stir this mixture into the broth. Add the reserved chicken to the pot, stir to combine, and ladle the soup into serving bowls.
Prep: 15 min
Cook: 45 min
Yield: 8 servings (makes about 50 dumplings)
1/4 cup unsalted butter, plus 1 tablespoon
1 medium onion, chopped
3 cloves garlic, chopped
1 whole (5- to 6-pound) chicken, skin on, cut into 8 pieces, including neck
6 cups water
6 cups low-sodium chicken stock
5 to 6 fresh thyme sprigs, plus 1 tablespoon chopped leaves
Small bunch parsley stems, plus 1 tablespoon chopped leaves
2 fresh sage sprigs, plus 1 tablespoon chopped leaves
1 teaspoon whole black peppercorns
1 stalk celery, trimmed and halved crosswise
2 to 3 cups all-purpose flour, plus
1 tablespoon 1 tablespoon kosher salt, plus more for seasoning
In a large stockpot over medium-high heat, melt 1/4 cup of butter and lightly sauté the onions and garlic for about 3 minutes. Add the chicken, water, and stock, ensuring the liquid covers the meat. Tie the thyme sprigs, parsley stems, and sage sprigs together and add them to the pot along with the peppercorns and celery. Bring to a boil, then reduce the heat and let the chicken simmer until it’s tender and falling off the bone, about 30 minutes. Skim off any scum that rises to the surface.
Remove the chicken from the pot and set it aside to cool. Discard the herb bundle and celery. Reserve the stock. Once the chicken is cool enough to handle, shred it from the bones and cut it into bite-sized pieces.
In a large bowl, combine 2 cups of flour with the remaining chopped herbs and 1 tablespoon of salt. Make a well in the center and pour in 1 cup of the reserved chicken stock, including the fat. Gradually mix the stock into the flour using a fork, adding more flour or stock as needed to achieve a soft, doughy consistency. If the dough becomes too sticky, add flour 1 tablespoon at a time. On a lightly floured surface, roll out the dough to 1/8 to 1/4 inch thickness. Cut the dough into 2-inch squares, then cut each square diagonally into triangles.
Return the stock to a simmer and slowly add the dumplings, letting any excess flour fall off to thicken the broth. Make sure the dumplings do not touch each other. Cook until the dumplings rise to the surface. If the broth needs thickening, mix 1 tablespoon of butter with 1 tablespoon of flour in a small bowl and slowly stir this mixture into the broth. Add the reserved chicken to the pot, stir to combine, and ladle the soup into serving bowls.