Chicken & DumplingsOh, my. Comfy Southern goodness!
INGREDIENTS: 5-6LB. ROASTER CHICKEN, SPATCHCOCKED (6% OR BELOW WATER SOLUTION IF POSSIBLE) MELTED BUTTER, COOLED SALT & PEPPER 12 CUPS WATER 1 MEDIUM WHITE ONION, PEELED & QUARTERED 3 TBSP. BLACK PEPPER 1 TBSP. CELERY SALT 2 TSP. GRANULATED GARLIC 1.5 TSP. GRANULATED ONION ROUX: 4 TBSP. UNSALTED BUTTER 4 TBSP. FLOUR DUMPLINGS: 1 3/4 CUP AP FLOUR 2 EGGS, LIGHTLY BEATEN 1 STICK SALTED BUTTER, MELTED & COOLED 1 TSP. SALT GARNISHES: CHOPPED PARSLEY FRESHLY CRACKED BLACK PEPPER |
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DIRECTIONS:
PREHEAT OVEN TO 350°F
ON A RIMMED BAKING SHEET, BASTE CHICKEN WITH MELTED BUTTER AND SEASON WITH SALT & PEPPER. ROAST CHICKEN FOR 1.5-2 HOURS OR UNTIL INTERNAL TEMPERATURE READS 165°F.
TENT CHICKEN LOOSELY WITH TINFOIL AND ALLOW TO REST, THEN COOL ENOUGH TO SHRED; SET ASIDE. POUR JUICES FROM CHICKEN PAN INTO A LARGE STOCK POT ALONG WITH THE CHICKEN BONES AND SKIN. ADD WATER, ONION, BLACK PEPPER, CELERY SALT, GRANULATED GARLIC AND GRANULATED ONION TO THE POT. BOIL STOCK 15 MINUTES, STRAIN LIQUID AND RETURN LIQUID BACK TO POT WHEN SLIGHTLY COOLED.
ROUX: MELT UNSALTED BUTTER IN SAUCE PAN OVER MEDIUM-HIGH HEAT. GRAUALLY ADD FLOUR WHILE WHISKING THEN TURN THE HEAT TO LOW. WHISK ROUX OCASIONALLY FOR A FEW MINUTES UNTIL IT SMELLS “TOASTY” (THIS IS HOW YOU WILL AVOID HAVING YOUR ROUX TASTE LIKE RAW FLOUR). SET ASIDE TO COOL.
DUMPLINGS:
IN A LARGE BOWL ADD FLOUR, BEATEN EGGS, MELTED BUTTER AND SALT. SPRINKLE WITH A LITTLE FLOUR THEN WITH YOUR HANDS FOLD THE MIXTURE UNTIL IT IS WELL INCORPORATED. FOLD DOUGH OUT ONTO A WELL-FLOURED SURFACE THEN ROLL DUMPLINGS TO 1/4" THICKNESS. WITH A PIZZA WHEEL CUTTER, CUT DUMPLINGS INTO 1-2” SQUARES. DUST WITH A LITTLE FLOUR THEN WITH A DOUGH SCRAPER, GENTLY SCRAPE UP THE DUMPLINGS.
ADD SHREDDED CHICKEN TO CHICKEN STOCK IN POT AND BRING TO A SIMMER. GRADUALLY ADD IN DUMPLINGS A FEW AT A TIME, GENTLY STIR IN THE ROUX AND SIMMER ALL FOR 30 MINUTES. SCOOP INTO BOWLS AND GARNISH WITH CHOPPED PARSLEY AND FRESHLY CRACKED BLACK PEPPER.
PREHEAT OVEN TO 350°F
ON A RIMMED BAKING SHEET, BASTE CHICKEN WITH MELTED BUTTER AND SEASON WITH SALT & PEPPER. ROAST CHICKEN FOR 1.5-2 HOURS OR UNTIL INTERNAL TEMPERATURE READS 165°F.
TENT CHICKEN LOOSELY WITH TINFOIL AND ALLOW TO REST, THEN COOL ENOUGH TO SHRED; SET ASIDE. POUR JUICES FROM CHICKEN PAN INTO A LARGE STOCK POT ALONG WITH THE CHICKEN BONES AND SKIN. ADD WATER, ONION, BLACK PEPPER, CELERY SALT, GRANULATED GARLIC AND GRANULATED ONION TO THE POT. BOIL STOCK 15 MINUTES, STRAIN LIQUID AND RETURN LIQUID BACK TO POT WHEN SLIGHTLY COOLED.
ROUX: MELT UNSALTED BUTTER IN SAUCE PAN OVER MEDIUM-HIGH HEAT. GRAUALLY ADD FLOUR WHILE WHISKING THEN TURN THE HEAT TO LOW. WHISK ROUX OCASIONALLY FOR A FEW MINUTES UNTIL IT SMELLS “TOASTY” (THIS IS HOW YOU WILL AVOID HAVING YOUR ROUX TASTE LIKE RAW FLOUR). SET ASIDE TO COOL.
DUMPLINGS:
IN A LARGE BOWL ADD FLOUR, BEATEN EGGS, MELTED BUTTER AND SALT. SPRINKLE WITH A LITTLE FLOUR THEN WITH YOUR HANDS FOLD THE MIXTURE UNTIL IT IS WELL INCORPORATED. FOLD DOUGH OUT ONTO A WELL-FLOURED SURFACE THEN ROLL DUMPLINGS TO 1/4" THICKNESS. WITH A PIZZA WHEEL CUTTER, CUT DUMPLINGS INTO 1-2” SQUARES. DUST WITH A LITTLE FLOUR THEN WITH A DOUGH SCRAPER, GENTLY SCRAPE UP THE DUMPLINGS.
ADD SHREDDED CHICKEN TO CHICKEN STOCK IN POT AND BRING TO A SIMMER. GRADUALLY ADD IN DUMPLINGS A FEW AT A TIME, GENTLY STIR IN THE ROUX AND SIMMER ALL FOR 30 MINUTES. SCOOP INTO BOWLS AND GARNISH WITH CHOPPED PARSLEY AND FRESHLY CRACKED BLACK PEPPER.
