Chicken & Dumplings

Geoff Bragg shares this comfort dish.

www.commuityculinary.com

 

 

Chicken and Dumplings

 

Vegetable oil, as needed (or fat rendered from chicken

1 yellow onions, diced (1 ½ c)

3 bunches celery diced (1 c)

2 carrots, diced (1 c)

2 tsp Thyme

1 T Dill

8 c Chicken stock

2 c Heavy cream

Salt and pepper, as needed

1 roasted chicken, pulled (use the carcass to make stock)

 

Dumplings:

3 c flour

6-7 oz ice cold water

 

Heat a large pot over high heat. Add the vegetable oil then the mire poix, sauté until vegetables tender but not caramelized. Add some salt and pepper, then the thyme and dill and sauté for another minute to bloom the spices. Add the stock, cream and chicken and bring to a high simmer. You should be able to see some convection movement.

While the stock is coming to temperature, make the dumplings. In a small bowl combine the flour and water. Mix thoroughly to create a dough. Turn dough out onto a lightly floured surface. Roll out to a thickness of 1/8” to ¼”. Using a pizza cutter, cut the dough into your dumpling strips.

Once the stock is up to temperature, begin dropping the dumplings in. Drop a dozen at a time, stir, let the temperature come back up a bit, then add some more. Once all the dumplings have been incorporated, continue stirring occasionally and maintain the temperature. Don’t let it get too hot as it will scorch very easily.

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