Easy Chicken and Dumplings
In a large stockpot over medium-high heat, melt 1/4 cup butter and lightly saute the onions and garlic, about 3 minutes. Add the chicken, water, and stock, maki
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Ingredients
- 1/4 cup unsalted butter, plus 1 tablespoon
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 whole (5 to 6-pound) chicken, skin on, cut into 8 pieces, including neck
- 6 cups water
- 6 cups low-sodium chicken stock
- 5 to 6 fresh thyme sprigs, plus 1 tablespoon chopped leaves
- Small bunch parsley stems, plus 1 tablespoon chopped leaves
- 2 fresh sage sprigs, plus 1 tablespoon chopped leaves
- 1 teaspoon whole black peppercorns
- 1 stalk celery, trimmed and halved crosswise
- 2 to 3 cups all-purpose flour, plus
- 1 tablespoon 1 tablespoon kosher salt, plus more for seasoning
- Special equipment: Kitchen twine
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