dumpling method and recipe
Chicken and Dumplings Recipe
Ingredients
Chicken and Vegetables:
3 to 3 1/2 pounds chicken thighs and breast parts, skin-on, bone-in, trimmed of excess fat
2 teaspoons butter or olive oil, or a combination of both
Salt
1 quart chicken stock (homemade is best)
2 to 3 celery stalks, trimmed and cut into 1/2-inch pieces (about 2 cups)
3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
1 large onion, roughly chopped (about 2 cups)
1/3 cup all-purpose flour
1 teaspoon dried thyme
1/4 cup dry sherry or vermouth (optional)
1 Tablespoons of heavy cream (optional)
3/4 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Ground black or white pepper
Dumplings:
2 cups (250 g) cake flour (can sub all-purpose flour, but use cake flour if you have it, your dumplings will be fluffier)
2 teaspoons baking powder
3/4 teaspoon salt
2 Tablespoons butter, melted
3/4 cup milk
1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)
Method
1 Heat the chicken stock to a gentle simmer in a medium pot.
2 In a large , thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt. Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later.
3 Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock. Poach the chicken in the stock until cooked through, about 20 minutes or so. Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.
4 Return the heat on the large pot to medium-high. When the pot going hot, add the onion, celery, carrot and thyme and sauté until soft, but not browned,
Ingredients
Chicken and Vegetables:
3 to 3 1/2 pounds chicken thighs and breast parts, skin-on, bone-in, trimmed of excess fat
2 teaspoons butter or olive oil, or a combination of both
Salt
1 quart chicken stock (homemade is best)
2 to 3 celery stalks, trimmed and cut into 1/2-inch pieces (about 2 cups)
3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
1 large onion, roughly chopped (about 2 cups)
1/3 cup all-purpose flour
1 teaspoon dried thyme
1/4 cup dry sherry or vermouth (optional)
1 Tablespoons of heavy cream (optional)
3/4 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Ground black or white pepper
Dumplings:
2 cups (250 g) cake flour (can sub all-purpose flour, but use cake flour if you have it, your dumplings will be fluffier)
2 teaspoons baking powder
3/4 teaspoon salt
2 Tablespoons butter, melted
3/4 cup milk
1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)
Method
1 Heat the chicken stock to a gentle simmer in a medium pot.
2 In a large , thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt. Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later.
3 Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock. Poach the chicken in the stock until cooked through, about 20 minutes or so. Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.
4 Return the heat on the large pot to medium-high. When the pot going hot, add the onion, celery, carrot and thyme and sauté until soft, but not browned,