- Tasty Chicken & Dumplings
- It’s hard sometimes to take the time to make a meal like this, but it is oh so worth it. I make a double batch and freeze one for a night I am really tired but really hungry and want to be spoiled with a good dinner.
- 1.4 pound whole chicken
- 3 quarts water
- 3 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 10 garlic cloves peeled
- 4 thyme sprigs
- 2 bay leaves
- ¼ cup all-purpose flour (about 1 ounce)
- 2 teaspoons cornstarch
- 3 tablespoons heavy cream
- ¾ cup 1% low-fat milk
- 1 large egg
- 1½ cups all-purpose flour (about 6¾ ounces)
- 1 tablespoon baking powder
- 1 tablespoon cornmeal
- ½ teaspoon salt
- Remaining Ingredients
- 1 tablespoon fresh chopped parsley
- freshly ground black pepper
- To prepare stew, remove and discard giblets and neck from chicken. Rinse chicken with cold water; place chicken in an 8-quart stockpot. Add 3 quarts water and next 8 ingredients; bring to a simmer. Reduce heat, and simmer 45 minutes; skim surface occasionally, discarding solids. Remove chicken from pot; cool. Strain stock through sieve into a large bowl; discard solids. Remove chicken meat from bones; tear chicken meat into 2-inch pieces, and store in refrigerator. Let stock cool to room temperature.
- Pour stock into 2 zip-top plastic bags. Let stand 15 minutes. Working with one bag at a time, snip off 1 bottom 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).
- Heat a cast-iron skillet over medium-high heat 5 minutes. Lightly spoon ¼ cup flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute or until lightly browned, stirring constantly. Combine browned flour and cornstarch in a large bowl; add ⅔ cup stock to flour mixture, stirring with a whisk until smooth. Add flour mixture to remaining stock in pan; bring to a boil over medium-high heat. Cook 2 minutes or until slightly thick. Reduce heat; stir in cream. Add chicken; keep warm over low heat.
- To prepare dumplings, combine milk and egg in a medium bowl. Lightly spoon 1½ cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, cornmeal, and ½ teaspoon salt. Add flour mixture to milk mixture, stirring with a fork just until dry ingredients are moistened.
- Drop one-third of dumpling batter by 8 heaping teaspoonful onto chicken mixture. Cover and cook 3 minutes or until dumplings are done (do not allow chicken mixture to boil). 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.
- Remove pan from heat; slowly pour stew over dumplings. Sprinkle with parsley and freshly ground black pepper. Serve immediately.