This was a great blog meal for us because The Chef made the broth and I made the dumplings. A perfect marriage! It's such a simple meal that more often than not you will have everything on-hand already that you need to make it.
For me this meal brings back great childhood memories. My best friend was English and her mom always cooked home-style foods. They didn't own a microwave and her mother would cook and re-heat everything the old fashioned way in the oven. When I was younger both of my parents worked and I would usually walk home from school with my friend. In the winter when we would arrive there, freezing cold, her mother would always have a bowl of some wonderful comfort food piping hot waiting for us.
After you're done celebrating New Year's, light a fire and whip up a pot of chicken and dumplings. Then cozy up with the people you love and have a fantastic night reminiscing about the past year and making plans for the new one.
Happy New Year!
-The Baker and The Chef
- 1 (approx 3 lbs) Chicken, whole
- 4 Carrots, roughly chopped
- 3 ribs Celery, roughly chopped
- 1 Onion, roughly chopped
- 3 sprigs Thyme, fresh
- 2 qts Chicken broth
- 1 1/2 qts Water
- 2 t Salt
- 1 t Black pepper
- cut chicken into 8 pieces
- put cut chicken, vegetables, broth, water, thyme, salt and pepper in large stock pot; cover and bring to a boil
- remove lid; lower heat; simmer for approximately one hour, or until chicken is cooked; while cooking, skim any film that rises to the top
- using tongs, removed cooked chicken from broth; let cool until you comfortably handle them with your hands
- while the chicken is cooling, strain the broth, and put the broth back into the pot
- make roux
- when the chicken has cooled off, remove skin, fat and bones and discard; reserve the meat and then dice, set aside
- make the dumplings
- return broth to a boil and thicken with roux; taste the broth and add more salt and pepper if needed
- add the raw dumplings and cook for 8-12 minutes, or until done
- add the diced chicken back and heat until warm; serve
Roux:
- 4 oz Butter
- 1/2 C All-Purpose Flour
- melt butter in saute pan
- whisk in flour; keep whisking until the flour is completely mixed in; continue whisking until the roux is a pale brown (2 - 3 minutes)
Dumplings:
- 2 C All-purpose flour
- 1/2 t Salt
- 5 T Butter
- 1 Egg
- 1/2 C Whole Milk
- mix your flour, salt, egg, butter and milk in a stand mixer until a ball forms
- roll the dough to about 1/8"; use a sharp knife or pizza cutter to cut dough into bite size pieces
Putting it all together:
- bring the chicken broth to a boil
- drop dumplings into boiling broth, ensuring that they submerge; add all the dumplings at once; to keep dumplings from sticking together add a tablespoon of butter and stir
- reduce heat to medium-low and cook for 8 to 10 minutes
- add chicken and simmer until chicken is heated