Chicken and Dumplings from Scratch

Name: Chicken and Dumplings from Scratch
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 2 bay leaves; 0 teaspoons freshly ground black pepper; 6 servings Freshly ground black pepper; 237 milliliters chopped carrot; 237 milliliters chopped celery; 1 Tbsp cornmeal; 2 teaspoons cornstarch; 1 large egg; 28 grams 1/4 cup all-purpose flour (about; 191 grams 1/2 cups all-purpose flour (about; 10 garlic cloves, peeled; 3 Tbsps heavy cream; 177 milliliters 1% low-fat milk; 710 milliliters chopped onion; 1 Tbsp chopped parsley; 1 teaspoons salt; 1 teaspoon salt; 4 thyme sprigs; 3 liters water; 2 kilograms whole chicken

You can never have too many main course recipes, so give Chicken and Dumplings from Scratch a try. One portion of this dish contains roughly 35g of protein, 27g of fat, and a total of 560 calories. This recipe serves 6. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have baking powder, parsley, milk, and a few other ingredients on hand, you can make it. To use up the low fat milk you could follow this main course with the Salted Caramel Brownie Milkshake as a dessert.

Instructions

To prepare stew, remove and discard giblets and neck from chicken. Rinse chicken with cold water, and place chicken in an 8-quart stockpot.

Ingredients you will need

Whole Chicken

Water

Stew

Equipment you will use

Pot

Add 3 quarts water and next 8 ingredients (through bay leaves); bring to a simmer. Reduce heat, and simmer 45 minutes; skim surface occasionally, discarding solids.

Ingredients you will need

Bay Leaves

Water

Remove chicken from pot; cool. Strain stock through a sieve into a large bowl, and discard solids.

Ingredients you will need

Whole Chicken

Stock

Equipment you will use

Sieve

Bowl

Pot

Remove chicken meat from bones; tear chicken meat into 2-inch pieces, and store in refrigerator.

Ingredients you will need

Chicken Meat

Let stock cool to room temperature.

Ingredients you will need

Stock

Pour stock into two zip-top plastic bags.

Ingredients you will need

Stock

Equipment you will use

Ziploc Bags

Let stand 15 minutes. Working with one bag at a time, snip off a corner of bag; drain liquid into stockpot, stopping before fat layer reaches opening. Discard fat. Repeat procedure with remaining bag. Bring stock to a boil over medium-high heat; reduce heat, and simmer until reduced to 8 cups (about 15 minutes).

Ingredients you will need

Stock

Equipment you will use

Pot

Heat a cast-iron skillet over medium-high heat for 5 minutes. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Frying Pan

Knife

Add flour to pan; cook 1 minute or until lightly browned, stirring constantly.

Ingredients you will need

All Purpose Flour

Equipment you will use

Frying Pan

Combine browned flour and cornstarch in a large bowl; add 2/3 cup stock to flour mixture, stirring with a whisk until smooth.

Ingredients you will need

Corn Starch

All Purpose Flour

Stock

Equipment you will use

Whisk

Bowl

Add flour mixture to remaining stock in pan; bring to a boil over medium-high heat. Cook 2 minutes or until slightly thickened. Reduce heat; stir in cream.

Ingredients you will need

Cream

All Purpose Flour

Stock

Equipment you will use

Frying Pan

Add chicken; keep warm over low heat.

Ingredients you will need

Whole Chicken

To prepare dumplings, combine 1% low-fat milk and egg in a medium bowl. Lightly spoon 1 1/2 cups of all-purpose flour into dry measuring cups, and level with a knife.

Ingredients you will need

All Purpose Flour

1 Percent Milk

Egg

Equipment you will use

Measuring Cup

Knife

Bowl

Combine the flour, baking powder, cornmeal, and 1/2 teaspoon salt.

Ingredients you will need

Baking Powder

Cornmeal

All Purpose Flour

Salt

Add flour mixture to milk mixture, stirring with a fork just until dry ingredients are moistened.

Ingredients you will need

All Purpose Flour

Milk

Drop one-third of dumpling batter by 8 heaping teaspoonfuls onto chicken mixture. Cover and cook for 3 minutes or until the dumplings are done (do not allow chicken mixture to boil).

Ingredients you will need

Whole Chicken

Remove dumplings with a slotted spoon; place in a large serving bowl or on a deep serving platter; keep warm. Repeat procedure with remaining dumpling batter.

Equipment you will use

Slotted Spoon