I got this recipe off of Food Network. It is Tyler Florence's recipe. This is definitely the best chicken and dumplings I have ever had. I have tried other recipes of his and so far they are all delicious. You won't be disappointed in these. It really is easy to make. It only takes a while because of the chicken baking first and then making the chicken stock next.
Provided by chelgilm
Categories Whole Chicken
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 35
Steps:
- For the Roasted chicken:.
- Preheat oven to 375°F.
- Remove neck and giblets from cavity of chicken and discard them.
- Rinse the chicken and cavity with cold water inside and out.
- Pat dry with paper towels.
- Season body and cavity of chicken generously with salt and pepper.
- In small bowl mash together the lemon juice, chopped herbs, and butter.
- Rub the herbed butter all over the chicken as well as under the skin.
- Put the lemon halves, onion, garlic, and whole herbs inside the cavity of chicken.
- Tie the chicken legs with twine.
- Roast in oven breast side up for 1 hour or until done and no longer pink.
- Shred the meat when cool enough to handle.
- Discard the skin and SAVE the chicken bones for the stock.
- Chicken Stock:
- Coat a large stockpot with olive oil.
- Place over medium heat.
- Saute the veggies in pot for 3 minutes. Add the reserved chicken bones, herbs, and water.
- Simmer for 1 hour.
- Strain the stock to remove the solids and set aside.
- Dumplings:
- Sift the dry ingredients in a large bowl.
- In a small bowl lightly beat the eggs and milk together.
- Pour the liquid in the dry ingredients and gently fold.
- Mix just until the dough comes together.
- It should be thick and cake like.
- Cover and set aside while making sauce.
- Supreme Sauce:.
- Melt butter and heat the oil over medium heat in dutch oven.
- Add carrots, celery, garlic, and bay leaves.
- Saute until vegetables are soft (about 5 minutes or so).
- Stir in the flour to make a roux.
- Continue to stir and cook for about 2 min to coat the flour and get rid of the starchy taste.
- Slowly stir in chicken stock, one cup at a time.
- Stir well after each addition.
- Let sauce simmer until thick enough to coat back of a spoon, about 15 minute.
- Stir in heavy cream.
- Fold reserved shredded chicken in sauce and bring up to a simmer.
- Add salt and pepper to taste.
- Dumplings:.
- Using 2 spoons, drop by heaping tablespoonfuls into hot mixture.
- The dumplings should cover the top of sauce but not be touching or overcrowded.
- Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.
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JuNe KhAn
[email protected]This is the best chicken and dumplings recipe I've ever tried. It's so easy to make and the results are amazing. The chicken and dumplings are cooked to perfection and the broth is so flavorful. I will definitely be making this again!
theali
[email protected]I made this recipe for my family last night and they loved it! The dumplings were so light and fluffy, and the chicken was so tender. The broth was also very flavorful.
Lhusky Bherry
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The chicken and dumplings are always perfectly cooked and the broth is so flavorful.
Neville Hinch
[email protected]I've made this recipe several times and it's always perfect. The dumplings are light and fluffy, and the chicken is always tender and juicy.
Muhamad Ali
[email protected]This is my go-to recipe for chicken and dumplings. It's always a hit with my family and friends.
dulce solash
[email protected]I love this recipe! The chicken and dumplings are always so tender and juicy, and the broth is always so flavorful. I always get compliments when I make this dish.
moiz kham
[email protected]This recipe was easy to follow and the results were amazing! The chicken and dumplings were cooked to perfection and the broth was so flavorful. I will definitely be making this again.
Caption D0ctor
[email protected]I'm not a big fan of chicken and dumplings, but this recipe changed my mind. The dumplings were perfectly cooked, and the chicken was so tender. The broth was also very flavorful. I will definitely be making this again!
Adrian Masire
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends. The dumplings are so easy to make, and the chicken and broth are always delicious. I highly recommend this recipe!
Thomas Patterson
[email protected]This chicken and dumplings recipe is a winner! The dumplings were light and fluffy, and the chicken was fall-off-the-bone tender. The broth was flavorful and rich, and the whole dish came together perfectly. I will definitely be making this again!