Shelly's Recipe

ALL-STAR CHICKEN & DUMPLINGS

Category: Stews

YIELD: 8 TO 10 SERVINGS

FOR THE SOUP:
1 whole 4- to 5-pound chicken
5 bay leaves
4 tablespoons salted butter
1-1/2 tablespoons table salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 large carrots, sliced into half-moons about 1/2 inch thick
2 large stalks celery, sliced crosswise about 1/4 inch thick
1 large yellow onion, diced
Garnish: minced fresh parsley

FOR THE DUMPLINGS:
3 cups all-purpose flour, plus more for work surface
1-1/2 teaspoons baking powder
1 teaspoon table salt
1/2 cup vegetable oil
3/4 cup water
2 small or medium-size eggs

Wash the chicken and put into a large soup pot. Cover with 1 to 2 inches of water and add bay leaves, butter, salt, and pepper. Cover, set over high heat, and bring to a boil. Reduce heat to low, partially cover, and simmer gently until the chicken is cooked through, about 1 hour.

When the chicken is done, transfer it to a cutting board, leaving the broth and bay leaves in the pot. When the chicken is cool enough to handle, pull the meat from the bone in small pieces and set aside. (Discard the bones, skin, and other waste).

Meanwhile, make the dumplings: In a large bowl, whisk together the f lour, baking powder, and salt. Add the oil and stir to coat the flour; then add the water and eggs. Stir just enough to combine.

Bring the broth back to a boil and add carrots, celery, and onion. Drop the dumpling dough into the boiling broth, a heaping tablespoon at a time, to form balls. Boil approximately 20 minutes, uncovered, stirring occasionally to prevent sticking, until the dumplings are done (they’ll be slightly puffed) and the broth is a bit thicker. Return the chicken to the pot in the last 5 minutes of cooking. Remove bay leaves before serving. Serve hot, garnished with parsley.