Chicken and Dumplings - Chef Dr. Mike

Name: Chicken and Dumplings - Chef Dr. Mike
Ingredients: 1 whole chicken roughly 2-2.25 Kg (roaster or stewing chicken/hen; approximately 5 pounds); 2 teaspoons (~ 10 mL) neutral vegetable oil; 2 small onions, quartered; 3 medium carrots, peeled and cut into 3/4-inch pieces; 1 celery rib, medium, chopped into ¾ inch pieces; 50 mL (~¼ cup) dry sherry; 4 L (~4 quarts) water; Several sprigs of fresh thyme leaves; Several sprigs of fresh oregano; 1 sprig of fresh rosemary; Several sprigs of fresh parsley; 1 Tbs black peppercorns; 1 bay leaf; 3 cloves of garlic; 1 lemon quartered; 8 ounces frozen peas; ¼ cup chopped fresh parsley leaves (for garnish); Salt and fresh ground black pepper to taste; 285g (~2 cups) unbleached all-purpose flour; 4 g (1 teaspoon) baking soda; 4 g (1 teaspoon) baking powder; 4 g (1 teaspoon) salt; 180 mL (~¾ cup) buttermilk; 60 g (~4 tablespoons) unsalted butter, melted and cooled; 1 egg white

chefdrmike.com

Very often in the past, a meal like chicken& dumplings was used as a tasty way to avoid waste by using older, tougher hens.

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Ingredients

1 whole chicken roughly 2-2.25 Kg (roaster or stewing chicken/hen; approximately 5 pounds)
2 teaspoons (~ 10 mL) neutral vegetable oil
2 small onions, quartered
3 medium carrots, peeled and cut into 3/4-inch pieces
1 celery rib, medium, chopped into ¾ inch pieces
50 mL (~¼ cup) dry sherry
4 L (~4 quarts) water
Several sprigs of fresh thyme leaves
Several sprigs of fresh oregano
1 sprig of fresh rosemary
Several sprigs of fresh parsley
1 Tbs black peppercorns
1 bay leaf
3 cloves of garlic
1 lemon quartered
8 ounces frozen peas
¼ cup chopped fresh parsley leaves (for garnish)
Salt and fresh ground black pepper to taste
285g (~2 cups) unbleached all-purpose flour
4 g (1 teaspoon) baking soda
4 g (1 teaspoon) baking powder
4 g (1 teaspoon) salt
180 mL (~¾ cup) buttermilk
60 g (~4 tablespoons) unsalted butter, melted and cooled
1 egg white