Chicken and Dumplings from Scratch

Chicken and Dumplings from Scratch
Photo by Becky Luigart-Stayner

Ingredients

  • Freshly ground black pepper
  • 3 tablespoons heavy cream
  • 3 tablespoons heavy cream
  • 2 bay leaves
  • Dumplings:
  • 1 cup chopped carrot
  • 1 tablespoon chopped parsley
  • + 41 more ingredients
    • 1 (4-pound) whole chicken
    • 3 quarts water
    • ¼ teaspoon freshly ground black pepper
    • 2 teaspoons cornstarch
    • 1 tablespoon baking powder
    • 1 cup chopped celery
    • Stew:
    • Stew:
    • Remaining ingredients:
    • Remaining ingredients:
    • 1 large egg
    • 4 thyme sprigs
    • ¼ cup all-purpose flour (about 1 ounce)
    • 1 ½ cups all-purpose flour (about 6 3/4 ounces)
    • 1 teaspoon salt
    • 3 quarts water
    • 1 tablespoon baking powder
    • ¼ cup all-purpose flour (about 1 ounce)
    • 1 cup chopped celery
    • 1 cup chopped carrot
    • 3 cups chopped onion
    • 1 teaspoon salt
    • ½ teaspoon salt
    • 10 garlic cloves, peeled
    • 3 cups chopped onion
    • Freshly ground black pepper
    • ¼ teaspoon freshly ground black pepper
    • ¾ cup 1% low-fat milk
    • ¾ cup 1% low-fat milk
    • ½ teaspoon salt
    • 1 ½ cups all-purpose flour (about 6 3/4 ounces)
    • 1 tablespoon chopped parsley
    • 4 thyme sprigs
    • 2 bay leaves
    • 1 (4-pound) whole chicken
    • 1 tablespoon cornmeal
    • 2 teaspoons cornstarch
    • 1 tablespoon cornmeal
    • 1 large egg
    • 10 garlic cloves, peeled
    • Dumplings:

To prepare stew, remove and discard giblets and neck from chicken. Rinse chicken with cold water, and place chicken in an 8-quart stockpot. Add 3 quarts water and next 8 ingredients (through bay leaves); bring to a simmer. Reduce heat, and simmer 45 minutes; skim surface occasionally, discarding ...

View full recipe at My Recipes

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