Chris Hastings' Chicken and Dumplings

Name: Chris Hastings' Chicken and Dumplings
Prep time: 4 h 35 min
Cook time: 4 h 35 min
Total time: 4 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters cooked, diced bacon; 1 Tbsp baking powder; 59 milliliters butter; 2 Tbsps butter; 118 milliliters buttermilk; 2 carrots, diagonally sliced; 3 carrots, cut into quarters; 3 ribs celery ribs, cut into quarters; 118 milliliters cipollini onions; 237 milliliters all-purpose flour; 2 Tbsps flour; 1 teaspoons chopped fresh chives; 1 teaspoon chopped fresh flat-leaf parsley; 237 milliliters assorted fresh mushrooms, cut into bite-size pieces; 1 teaspoons chopped fresh thyme; 3 garlic cloves; 4 hard-cooked eggs, peeled and quartered; 1 medium leek, split and cut into 1-inch pieces; 0 teaspoons pepper; 118 milliliters red pearl onions; 1 teaspoons salt; 1 teaspoon salt; 6 fresh thyme sprigs; 454 grams baby turnips, peeled and cut into wedges (about 2 cups); 2 kilograms whole chicken; 2 yellow onions, cut into quarters

Chris Hastings' Chicken and Dumplings might be just the main course you are searching for. One portion of this dish contains roughly 27g of protein, 28g of fat, and a total of 474 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have carrots, celery, carrots, and a few other ingredients on hand, you can make it. To use up the buttermilk you could follow this main course with the Buttermilk Pie as a dessert. From preparation to the plate, this recipe takes roughly 4 hours and 35 minutes.

Instructions

Prepare Chicken and Chicken Stock: Bring chicken, next 6 ingredients and water to cover to a boil in a Dutch oven over medium heat. Reduce heat to medium-low, and simmer 45 minutes or until chicken is done.

Ingredients you will need

Chicken Stock

Whole Chicken

Water

Equipment you will use

Dutch Oven

Remove chicken, reserving liquid and vegetables in Dutch oven. Cool chicken 30 minutes; skin, bone, and shred chicken. Reserve bones; loosely cover chicken, and refrigerate until ready to use.

Ingredients you will need

Vegetable

Whole Chicken

Bone

Equipment you will use

Dutch Oven

Place reserved chicken bones into Dutch oven with reserved liquid and vegetables, and cook over medium heat 1 hour.

Ingredients you will need

Chicken Bones

Vegetable

Equipment you will use

Dutch Oven

Pour liquid through a wire-mesh strainer into a 3-qt. saucepan, discarding solids. Reserve 1 1/2 qt. chicken stock in saucepan.

Ingredients you will need

Chicken Stock

Equipment you will use

Sieve

Sauce Pan

Prepare Vegetables: Bring reserved stock to a boil over medium-high heat.

Ingredients you will need

Vegetable

Stock

Add turnips, carrots, and mushrooms, and cook 3 to 4 minutes or until crisp-tender.

Ingredients you will need

Mushrooms

Carrot

Turnip

Remove from stock.

Ingredients you will need

Stock

Add red pearl onions and next two ingredients to stock, and cook 7 to 8 minutes or until crisp-tender.

Ingredients you will need

Red Pearl Onion

Stock

Remove onion mixture from stock, reserving 4 cups stock.

Ingredients you will need

Onion

Stock

Prepare Chicken Sauce: Melt butter in a heavy 2-qt. saucepan over medium heat. Reduce heat to low, whisk in flour, and cook, stirring often, 10 minutes or until golden. Increase heat to medium-high, and slowly whisk in 4 cups reserved chicken stock until combined. Cook, stirring often, 15 minutes or until thoroughly heated.

Ingredients you will need

Chicken Stock

Whole Chicken

Butter