Chicken and Dumplings
Very often in the past, a meal like chicken& dumplings was used as a tasty way to avoid waste by using older, tougher hens.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chefdrmike.com.
Cooking tools:
- Dutch oven
- Cheesecloth
- Kitchen scale
- Cookie scoop
- Stockpot
- Fine-mesh sieve
- Stove
- Cutting board
- Chef's knife
- Peeler
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Slotted spoon
- Ladle
- Kitchen towel
- Toothpick
- Serving bowl
- Plate
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
- fresh ground black pepper
- 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
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