Chicken and Dumplings -

Chicken and Dumplings

Course: Main Course

Cuisine: American

Keyword: chicken, dumplings, chicken stock

Prep Time: 45

Cook Time: 1 20

Servings:

Calories: 181kcal

Debone the chicken, then put the wings and carcass into a sturdy stock pot.
Chop two celery stalks, two carrots, and an onion into thirds, then add them to the pot.
Wrap parsley, thyme, rosemary, and a bay leaf in cheesecloth to form a bouquet garni.
Add the bouquet garni to the pot and pour in sufficient water to submerge the chicken bones.
Bring the contents of the pot to a boil, then lower the heat to maintain a simmer. Partially cover the pot and let it simmer for at least one hour; the longer it simmers, the better the flavor. This reduction process extracts the flavors from the chicken bones and other ingredients.
Strain the chicken stock, removing and discarding all the bones and other ingredients.

Chop the deboned chicken into pieces and transfer them to a bowl. Season the chicken with salt, pepper, garlic powder, and oregano, then drizzle with two tablespoons of olive oil.
Cover the bowl with plastic wrap and set it aside until you're ready to cook.

Put the flour in a bowl, and then add the warm water and a tablespoon of olive oil.
Use your hand to mix the ingredients well until they form a ball. You may need to add a bit more water, but do so cautiously to avoid making the dough too sticky. Once the dough has taken shape, wrap it and set it aside.

In a large pot, add a small amount of oil and cook the marinated chicken.
Finely chop two stalks of celery and slice two carrots diagonally into pieces. Dice one onion and add it to the chicken that has been cooked.
Stir the mixture well and pour in enough chicken stock to cover the chicken and vegetables in the pot. Bring the contents to a gentle boil.
If you have any leftover stock, allow it to cool before storing it for later use. The stock will keep for up to 3 days in the refrigerator or 3 to 4 months if frozen.
Dust your counter with flour and roll out your dumpling dough into a flat sheet, keeping it somewhat thick unless you prefer thin dumplings.
Using a knife or a pizza cutter, slice the dough into strips that are 1 to 2 inches wide. The size is really up to your personal preference for how large you want the dumplings to be.
Add the dumpling strips to the pot containing the chicken, vegetables, and stock. Cook for approximately 20 minutes.
The dumplings will naturally thicken the stock due to the excess flour on their surface. If the consistency isn't thick enough to your liking, you can make a slurry by mixing 2 tablespoons of cornstarch with a small amount of water. Gradually add this slurry to the pot with the cooking dumplings until you reach your preferred sauce thickness.
Serve the dish hot in a bowl, or spoon it over rice if you prefer.