Classic Chicken and Dumplings
July 13, 2008
Once again I am plagerizing shamlessly from Cooks Illustrated. My only defense is that I am a rabid fan and highly recommend that you subscribe to their monthly, or join the on-line family. See www.cooksillustrated.com. To me, chicken and dumplings are classic comfort food. I plan on roasting a chicken the day before (and eating the best parts) and then using the leftovers to make the stew. Of course I have home-made chicken stock in the freezer to draw from. (No chicken stock in the freezer? I highly recommend using a BIG pot (or Nesco) and make yourself several quarts of the brown gold. Flavor aside (not said lightly), the nutritional benefits are outstanding. (Sales pitch – we sell chicken stock packages {necks, backs, etc.}). Don’t hesitate to call to talk about how to make stock.
Classic Chicken and Herbed Dumplings with Aromatic Vegetables
3/1997
A touch of heavy (please use raw – this is my addition, of course) cream gives the dish a more refined look and rich flavor, but for a weeknight dinner, you may want to omit it. If you are in a hurry, you may poach boneless chicken breasts in low-sodium canned stock, then pull the breast into large pieces, and skip step 1 below.
Serves 6 to 8
| Poached Chicken with Creamed Gravy and Aromatic Vegetables | |
| 1 | large roasting chicken , 6 to 7 pounds, butchered according to illustrations below |
| 1 | large onion cut into large chunks (unpeeled) |
| 2 | bay leaves |
| Table salt | |
| 3 | ribs celery , trimmed and cut into 1-by-1/2-inch pieces |
| 4 | carrots , peeled and cut into 1-by-1/2-inch pieces |
| 6 | boiling onions , peeled and halved |
| 4 | tablespoons unsalted butter softened, or chicken fat from the cooked chicken |
| 6 | tablespoons unbleached all-purpose flour |
| 1 | teaspoon dried thyme |
| 2 | tablespoons dry sherry or vermouth |
| 1/4 | cup heavy cream (optional) |
| 3/4 | cup frozen peas , thawed |
| 1/4 | cup minced fresh parsley leaves |
| Ground black pepper or ground white pepper | |
| Baking Powder Dumplings | |
| 2 | cups unbleached all-purpose flour |
| 1 | tablespoon baking powder |
| 3/4 | teaspoon table salt |
| 1/4 | cup minced fresh parsley leaves , chives (or scallion greens), dill, and tarragon |
| 3 | tablespoons unsalted butter |
| 1 | cup milk |
1. For the Chicken: Heat deep 11- or 12-inch skillet or Dutch oven over medium-high heat. Add hacked-up chicken back, neck, and wings, and onion chunks; sauté until onion softens and chicken loses its raw color, about 5 minutes. Reduce heat to low, cover, and continue to cook until chicken pieces give up most of their liquid, about 20 minutes. Increase heat to medium-high, add 6 cups hot water, chicken parts (legs, thighs, and breasts), bay leaves, and 3/4 teaspoon salt, then bring to simmer. Reduce heat; continue to simmer, partially covered, until broth is flavorful and chicken parts are just cooked through, about 20 minutes longer. Remove chicken parts and set aside. When cool enough to handle, remove meat from bones in 2- to 3-inch chunks. Strain broth, discarding chicken pieces. Skim and reserve fat from broth and set aside 4 cups of broth, reserving extra for another use.
2. Meanwhile, bring 1/2-inch water to simmer in cleaned skillet fitted with steamer basket. Add vegetables; cover and steam until just tender, about 10 minutes. Remove and set aside.
3. For the Dumplings: Mix flour, baking powder, herbs, and salt in medium bowl. Heat butter and milk to simmer and add to dry ingredients. Mix with a fork or knead by hand two to three times until mixture just comes together. Following illustrations below, form dough into desired shape; set aside.
4. Heat butter or reserved chicken fat in cleaned skillet over medium-high heat. Whisk in flour and thyme; cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Continuing to whisk constantly, gradually add sherry or vermouth, then reserved 4 cups chicken stock; simmer until gravy thickens slightly, 2 to 3 minutes. Stir in optional cream and chicken and vegetables; return to simmer.
5. Lay formed dumplings on surface of chicken mixture; cover and simmer until dumplings are cooked through, about 10 minutes for strip dumplings and 15 minutes for balls and biscuit rounds. Gently stir in peas and parsley. Adjust seasonings, including generous amounts of salt and pepper. Ladle portion of meat, sauce, vegetables, and dumplings into soup plates and serve immediately.
STEP BY STEP: Cutting a Whole Chicken
 1. With a sharp chef’s knife, cut through the skin around the leg where it attaches to the breast. |
 2. Using both hands, pop each leg out of its socket. |
 3. Use your chef’s knife to cut through the flesh and skin to detach each leg from the body. |
 4. A line of fat separates the thigh and drumstick. Cut through the joint at this point. |
 5. Using poultry sheers, cut down the ribs between the back and the breast to totally separate the back and wings from the breast. |
 6. Place a chef’s knife directly on the breast bone, then apply pressure to cut through the bone and separate the breasts. |
STEP BY STEP: Dumplings
 For flat noodle-like dumplings, roll dough to 1/8-inch and cut them into about 2-by-1/2-inch strips. |
 For biscuit-like dumplings, roll dough to 1/2-inch thick. Use a 2-inch biscuit cutter or a round drinking glass top to cut dough rounds. |
 For round puffy dumplings, divide dough into 18 pieces. Roll each piece of dough into a rough round. |
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