I should have made this meal a long time ago, it is one of Ethan's favorites. There is just something about getting in the kitchen and making a special meal for someone you love. I pushed up my sleeves and got excited about making a dough, rolling it out, cutting it into rectangles, and freezing it, while a whole chicken was boiling.
A bonus to this meal, I had about 8 cups of extra delicious chicken broth to add to my quickly depleting stash in our freezer. This time of year I cannot make it fast enough. All of our meals are warm and comforting. This recipe made four generous servings.
This meal was a little work, but I enjoyed it and it was well worth it. Ethan said it was up in the top two best he has ever had, that was very high praise to me. The dumplings puffed up in the broth and became thick and delicious and my favorite part of the meal. This was perfect for the cold and rainy weather that was outside, I can only imagine how perfect it would have been if it was snowing.
Source: The Kitchn
For the Chicken:
1 whole Chicken, neck and gizzards removed
1 Onion, peeled and halved
3 carrots, peeled and cut into large pieces
3 stalks of Celery, cut into large pieces
Salt and Pepper, to taste
For the Dumplings:
3 cups of All-Purpose Flour
3/4 teaspoons of Salt
3/4 teaspoons of Baking Soda
4 1/2 tablespoons of Shortening
1 cup of Whole Milk
First, you are going to prepare your chicken. Place the chicken, onion, carrots, and celery in a large stock pot. Fill the pot with water, until the chicken is completely covered; liberally sprinkle with salt and pepper, be generous with it. Bring the water to a boil and then reduce to a light simmer. Cook for an hour or until the chicken reaches an internal temperature of 165.
Once the chicken is cooked, remove it from the stock to a bowl to cool. Strain the stock and discard the vegetables. You will only need 6 cups of stock for the chicken and dumplings, save the rest for a later time.
While the chicken is cooling, start on the dumplings. In a large bowl whisk together the flour, salt, and baking soda. Use your hands to work in the shortening, until it is pea shaped and distributed evenly. Pour in the milk in 1/4 increments and work together with your hands, until it just comes together. Do not overwork.
Lightly flour a work space or large cutting board, roll the dough out until it is 1/4 inch thick. Cut your dough into rectangles about 2 inches long and 1 inch wide. Place the cut dumplings on a baking sheet lined with parchment or wax paper. Place in the freezer for about 30 minutes.
While the dumplings are in the freezer, shred the chicken. Remove all skins and bones and pick the chicken into medium sized pieces. You will need 3-4 cups for the chicken and dumplings, save the rest for chicken salad or chicken noodle soup.
Bring the 6 cups of chicken broth to a light simmer in a dutch oven or stockpot, over medium-low heat. Add the dumplings, do not stir, let them cook for 6-7 minutes. Add the chicken, do not stir, just press it down to submerge it in the broth and reduce the heat to low, let simmer for 15-20 minutes or until the mixture has thickened. Liberally salt and pepper the dish and give one light stir, trying not to break the dumplings.
Ladle into bowls.
The Barbee Housewife