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Receta Chicken And Dumplings
by Global Cookbook

Chicken And Dumplings
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Ingredientes

  • 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

  1. Combine the flour, salt and pepper.
  2. Dredge the chicken in the seasoned flour.
  3. In a large pot, heat some extra virgin olive oil over medium-high heat and sear the chicken in batches to avoid overcrowding the pan.
  4. When all the chicken is seared return it to the pot.
  5. Heat some extra virgin olive oil in a skillet over medium-high heat, and saute/fry the leeks, shallots, carrots and celery, adding more oil as necessary.
  6. Add in the sauteed vegetables, bay leaf, thyme, cider, chicken stock and salt to the pot with the chicken.
  7. Bring to a boil, reduce the heat, cover and simmer for 10 to 15 min.
  8. Arrange the dumplings into 12 portions on top of the chicken in the pot.
  9. Cover and simmer for 12 min till the dumplings are plump and fully cooked.
  10. Throw away the bay leaf. Serve the stewed chicken with dumplings and juices from the pot.
  11. Chicken Stock:Preheat the oven to 350 degrees F (180 degrees C).
  12. Place the chicken bones on a baking sheet and roast for 40 min.
  13. In a large stockpot place the roasted chicken bones and water.
  14. Over high heat bring to a boil.
  15. Skim the fat and foam from the surface of the water.
  16. Add in the vegetables, herbs, peppercorns and garlic.
  17. Reduce the heat to medium low and gently simmer for 4 hrs.
  18. Strain the stock through a fine mesh strainer.
  19. Store in the refrigerator for 5 days or possibly freeze.
  20. Dumplings:Sift together the flour, cornmeal, dill (if using), baking pwdr, mustard and salt.
  21. Add in the cream and mix till the dough just comes together.