Marble Mountain Chicken and Dumplins

Name: Marble Mountain Chicken and Dumplins
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 4 teaspoons baking powder; 1 bay leaf; 1 Tbsp black peppercorns; 59 milliliters butter; 59 milliliters butter, melted; 237 milliliters buttermilk; 59 milliliters canola oil, divided; 1 large carrot, diced; 2 whole carrots, washed and chopped into large pieces; 0 teaspoons cayenne pepper; 1 stalk celery, diced; 3 stalks celery, washed and chopped into large pieces; 2 kilograms chicken, organic if possible, cut into 8 pieces, breasts cut in 1/2 crosswise; 1 Tbsp dried savory; 2 Tbsps dried savory; 1 egg; 118 milliliters all-purpose flour; 473 milliliters all-purpose flour; 1 Tbsp minced garlic; 4 cloves garlic, smashed and peeled; 1 teaspoon granulated garlic; 237 milliliters heavy cream; 1 mediums onion, diced; 1 whole onion, peeled and quartered; 1 teaspoons red chili flakes; 1 teaspoon salt; 8 servings Salt and freshly ground black pepper; 4 teaspoons sugar; 1 gallon water; 0 teaspoons white pepper

You can never have too many main course recipes, so give Marble Mountain Chicken and Dumplins a try. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 1100 calories, 61g of protein, and 75g of fat each. Head to the store and pick up carrot, celery, savory, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes about 2 hours and 5 minutes.

Instructions

Rinse the chicken and pat dry. Season with 1 tablespoon salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Add 2 tablespoons of the oil to a large stockpot over high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the chicken pieces and lightly brown evenly, removing and adding as necessary. Once all of the chicken is browned, add ingredients through smashed garlic. Brown the vegetables over high heat for 5 to 6 minutes, then add in the water, peppercorns, savory and bay leaf and bring to a boil. Reduce the heat to a strong simmer and after 20 minutes, check the chicken pieces, removing as they finish cooking.

Ingredients you will need

Chicken Pieces

Peppercorns

Vegetable

Bay Leaves

Whole Chicken

Garlic

Water

Remove the chicken, to a cutting board and cool until you are able to handle, then the strip meat and put bones back into pot.

Ingredients you will need

Meat

Equipment you will use

Cutting Board

Pot

Simmer the stock and bone mixture, uncovered, for 45 minutes. Strain and adjust seasoning with additional salt, if needed. Chop the meat, discarding any skin, ligament or fat as you go and set aside.

Ingredients you will need

Seasoning

Stock

Bone

Meat

Salt

In a separate saute pan over medium heat, add the remaining 2 tablespoons of oil and diced vegetables.

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Vegetable

Cooking Oil

Equipment you will use

Frying Pan

Saute until the onion is translucent, about 5 minutes, then add the garlic and red chili flakes and saute for 1 minute more.

Ingredients you will need

Red Pepper Flakes

Garlic

Onion

Add the vegetables to the strained chicken stock, then in the same saute pan, add the butter. When melted, add the flour and stir constantly for 2 minutes. Slowly ladle in some of the hot stock, whisking as you add, until approximately 2 cups of stock have been added.

Ingredients you will need

Stock

Vegetable

Butter

All Purpose Flour

Equipment you will use

Whisk

Ladle

Frying Pan

Add the roux mixture back into the stock pot and combine well.

Ingredients you will need

Stock

Equipment you will use

Pot

Add the cream and the chicken back into the stock pot and keep at a low simmer while you prepare the dumplins.

Ingredients you will need

Whole Chicken

Cream

Stock

Equipment you will use

Pot

In a large bowl, combine the dry ingredients. In a separate medium, nonreactive bowl, combine the wet ingredients, adding the melted butter last.

Ingredients you will need

Butter

Equipment you will use

Bowl

Pour the wet ingredients into the dry ingredients and with a rubber spatula, very gently, fold together until just combined.

Equipment you will use

Spatula

Using 2 dinner spoons, shape the dough into golf ball-size, quenelle shaped biscuits and drop them into the hot soup. Cover with a tight fitting lid and allow the dumplins to cook for 15 to 20 minutes over low heat.

Ingredients you will need

Biscuits