| Level: | Intermediate |
| Total: | 3 hr 20 min |
| Prep: | 15 min |
| Cook: | 3 hr 5 min |
| Yield: | 6 servings |
Ingredients
- 1 (3-pound) whole chicken
- Salt and freshly ground black pepper
- 4 ounces unsalted butter, softened
- 1 lemon, halved and juiced; halves reserved
- 1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary
- 1 onion, halved
- 4 garlic cloves, smashed
- Fresh whole herbs, such as rosemary, thyme and parsley sprigs
- 2 tablespoons olive oil
- 2 carrots, cut in large chunks
- 2 celery stalks, cut in large chunks
- 1 onion, halved
- 1 garlic bulb, halved
- Reserved chicken bones
- 2 quarts cold water
- 4 sprigs fresh parsley
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 3/4 to 1 cup buttermilk
- 2 tablespoons butter
- 1 tablespoon oil
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 3 cloves garlic, minced
- 2 bay leaves
- 1/4 cup flour
- 6 cups chicken stock
- 1/4 cup heavy cream
- Freshly ground black pepper, for garnish
- Chopped flat-leaf parsley, for garnish
Instructions
- For the chicken: Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.
- In a small bowl, mash together the butter, lemon juice, and chopped herbs. 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 chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.
- For the stock: Coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.
- For the dumplings: sift dry ingredients together 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, the batter should be thick and cake-like.
- For the sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
- Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
- Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.
Reviews
Excellent! I used Thanksgiving turkey leftovers to make the stock and for the meat. I will put in more carrot and celery next time. And there will be a next time roasting the chicken and using it to make stock and for the meat. Reminds me of my mom’s–and that’s high praise.
Just like my grandmother ❤️
Great recipe, I have made it quite a few times. My current method/shortcut uses an instant pot to cook a whole organic chicken in 6 cups of good, low-sodium box stock. I add lots of aromatics to the IP which gives everything great flavor.
One of my all time favorites. Have made this for years.
This is great Chicken and dumplings recipe. I have to say, if you are going to post a video how to make this recipe, it really should match the text in the ingredients and methods. The recipe says to roast the chicken but Tyler’s video shows poaching the chicken which really is the proper way to a make this. Also adding the peas and pearl onions. 2 great addition to the Mirepoix should be listed as well in ingredients as well.
This recipe is so delicious that I have made it literally a couple dozen times. All my friends and neighbors are fans and they never turn down an invite on chicken and dumpling night. I have to admit that I frequently cheat on the chicken step by using a Costco rotisserie chicken. Other than that, I stick to the recipe and it never fails. Thanks for sharing this, Tyler!
So easy and delicious! My family loves this recipe.. such comfort food for these cold, snowy nights.. And the scent all over the house smells amazing
Very good! I adapted a little based on what I had on hand (chicken thighs, canned chicken broth…doubled amount of carrots and celery). Excellent dumplings – great with addition of chives.
This recipe is keeper. It turned out so good my roommate keep’s telling me and asking for more
My husband LOVED this recipe! And he is such a picky eater. Will definitely make this again.