Chicken and Dumplings

Name: Chicken and Dumplings
Prep time: 6 h 15 min
Cook time: 6 h 15 min
Total time: 6 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters apple cider; 2 teaspoons baking powder; 1 bay leaf; 2 bay leaves; 1 teaspoon freshly ground black pepper; 1 teaspoon whole black peppercorns; 6 carrots, halved lengthwise and sliced; 227 grams carrots, chopped (about; 113 grams stalks celery, chopped (about; 2 celery stalks with leaves, sliced; 2 kilograms chicken bones, well rinsed; 2 kilograms chicken parts (legs, thighs, and breasts); 118 milliliters cornmeal; 1 teaspoon dry mustard; 237 milliliters all-purpose flour; 1 liters flour; 2 Tbsps chopped fresh dill, optional; 1 sprig fresh thyme; 3 cloves garlic, smashed; 2 Tbsps kosher salt; 6 teaspoons kosher salt; 113 grams leek, sliced (about; 6 leeks, white parts only, thinly sliced; 651 milliliters light cream; 6 servings Olive oil, for searing and sauteing; 454 grams onions, chopped (about; 3 sprigs fresh Italian parsley; 1 teaspoons salt; 3 shallots, finely chopped; 1 Tbsp thyme leaves, chopped

You can never have too many main course recipes, so give Chicken and Dumplings From preparation to the plate, this recipe takes about 6 hours and 15 minutes. A mixture of dill, flour, bay leaf, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Combine the flour, salt, and pepper. Dredge the chicken in the seasoned flour.

Ingredients you will need

All Purpose Flour

Whole Chicken

Pepper

Salt

In a large pot, heat some olive oil over medium high heat and sear the chicken in batches to avoid overcrowding the pan. When all the chicken is seared return it to the pot.

Ingredients you will need

Olive Oil

Whole Chicken

Equipment you will use

Frying Pan

Pot

Heat some olive oil in a skillet over medium-high heat, and saute the leeks, shallots, carrots, and celery adding more oil as necessary.

Ingredients you will need

Olive Oil

Shallot

Carrot

Celery

Leek

Cooking Oil

Equipment you will use

Frying Pan

Add the sauteed vegetables, bay leaf, thyme, cider, chicken stock, and salt to the pot with the chicken. Bring to a boil, reduce the heat, cover and simmer for 10 to 15 minutes. Arrange the dumplings into 12 portions on top of the chicken in the pot. Cover and simmer for 12 minutes until the dumplings are plump and fully cooked.

Ingredients you will need

Chicken Stock

Vegetable

Bay Leaves

Whole Chicken

Cider

Thyme

Salt

Equipment you will use

Pot

Discard the bay leaf.

Ingredients you will need

Bay Leaves

Serve the stewed chicken with dumplings and juices from the pot.

Ingredients you will need

Whole Chicken

Equipment you will use

Pot

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Place the chicken bones on a baking sheet and roast for 40 minutes.

Ingredients you will need

Chicken Bones

Equipment you will use

Baking Sheet

In a large stockpot place the roasted chicken bones and water. Over high heat bring to a boil. Skim the fat and foam from the surface of the water.

Ingredients you will need

Roasted Chicken

Water

Equipment you will use

Pot

Add the vegetables, herbs, peppercorns, and garlic. Reduce the heat to medium low and gently simmer for 4 hours. Strain the stock through a fine mesh strainer. Store in the refrigerator for 5 days or freeze.

Ingredients you will need

Peppercorns