Chicken & Dumplings from Dish

Oxmoor House
Dish's Chicken & DumplingsRecipe
Photo: Oxmoor House
Hearty and rich—these may be the best dumplings ever. To save time, you can buy a whole deli-roasted chicken instead of roasting your own.
Makes 10 1/2 cups

Ingredients

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CHICKEN
1 (3 1/2-lb.) whole chicken
1 tablespoon vegetable oil
1/4 teaspoons kosher salt
1/8 teaspoons freshly ground pepper
DUMPLINGS
3 large eggs
10 tablespoons butter, melted
1 teaspoon kosher salt
2 2/3 cups all-purpose flour
Parchment paper
STOCK
3/4 cup chopped onion
2 tablespoons onion powder
1 tablespoon celery salt
1 tablespoon coarsely ground pepper
1/2 teaspoons garlic powder
ROUX
10 tablespoons butter
10 tablespoons all-purpose flour
GARNISH
Flat-leaf parsley leaves

Preparation

1. Prepare Chicken: Preheat oven to 350°. If chicken has giblets, remove them, and reserve for another use. Rinse chicken, and pat dry. Place chicken in a 13- x 9-inch baking dish, breast side up; brush entire bird with oil, and sprinkle with salt and pepper. Bake at 350° for 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion of thigh registers 165°. Cool 30 minutes. Remove chicken skin and bones, and reserve them for stock. Shred meat with two forks, or coarsely chop. Set aside.

2. Prepare Dumplings: Whisk eggs in a large bowl. Add melted butter and salt, whisking until smooth. Gradually add flour, stirring until mixture forms a ball. Turn dough out onto a lightly floured surface, and roll into a 12-inch square on a lightly floured surface. (Dough should be about 1/4 inch thick.) Let dough rest, uncovered, 10 minutes. Cut dough into 2-inch squares. Place dumplings on a large parchment paper-lined baking sheet. Cover and chill until ready to cook.

3. Prepare Stock: Bring 8 cups water and reserved chicken skin and bones to a boil in a 6-qt. Dutch oven. Remove from heat; strain stock into a large bowl. Discard skin and bones. Return stock to Dutch oven. Add onion and next 4 ingredients; bring to a boil. Add dumplings to boiling stock. Reduce heat to medium; cover and cook for 30 minutes, stirring often.

4. Prepare Roux: Melt butter in a 2-qt. saucepan over medium heat. Whisk in flour until smooth. Cook 10 minutes or until light brown, stirring constantly.

5. Stir roux and shredded chicken into stock; reduce heat to medium-low, and cook, uncovered, 20 minutes or until thickened, stirring often. Season with additional celery salt, if desired.

Created date

February 2014