Receta Chicken And Dumplings

• 1 c. flour (250 mL)
• 1 1/2 tsp kosher salt (7 mL)
• 1 tsp freshly grnd black pepper (5 mL)
• 4 lb chicken parts (legs, thighs and breasts) (2 kg) Extra virgin olive oil for searing and sauteing
• 6 x leeks, white parts only, thinly sliced
• 3 x shallots, finely minced
• 6 x carrots, halved lengthwise and sliced
• 2 x celery stalks with leaves, sliced
• 1 x bay leaf
• 1 Tbsp. thyme leaves, minced (15 mL)
• 1/2 c. apple cider (75 mL)
• 3 1/2 c. Chicken Stock, recipe follows (875 mL)
• 2 Tbsp. kosher salt (30 mL) Dumplings, recipe follows Chicken Stock
• 5 lb chicken bones, well rinsed (2.5 kg)
• 20 c. cool water (5 L)
• 2 x carrots, minced (about 8 ounces)
• 2 x onions, minced (about 1 lb./500 g)
• 2 x stalks celery, minced (about 4 ounces/115 g)
• 1 x leek, sliced (about 4 ounces/115 g)
• 3 sprg fresh Italian parsley
• 1 sprg fresh thyme
• 2 x bay leaves
• 1 tsp whole black peppercorns (5 mL)
• 3 clv garlic, smashed Dumplings
• 1 1/2 c. flour (375 mL)
• 1/2 c. cornmeal (125 mL)
• 2 Tbsp. minced fresh dill, optional (30 mL)
• 2 tsp baking pwdr (10 mL)
• 1 tsp dry mustard (5 mL)
• 3/4 tsp salt (4 mL)
• 1 1/4 c. light cream (310 mL)

Direcciones