Chicken and Dumplings

Makes 6 to 8 servings

Whatcha Need

For the broth:

• 1 whole fryer/broiler chicken (3 to 4 pounds)
• 1 Tablespoon kosher salt
• 1 large onion, quartered
• 2 medium carrots, peeled and cut in half
• 2 celery ribs, cut in half
• 3 bay leaves
• 1 teaspoon whole black peppercorns

For the dumplings:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon table salt
• 4 Tablespoons unsalted butter, melted
• 1 cup buttermilk

Whatcha Do

1. For the broth: Remove chicken from its packaging. Remove the neck and giblets (if any) from the cavity, and trim any large pieces of fat. Discard, or save for another use.
2. Place chicken into a large pot and add with enough cold water to cover it by at least an inch—about 1 gallon or 16 cups. Add salt, onion, carrots, celery, bay leaves, and peppercorns.
3. Bring to a boil over medium-high heat. Reduce the heat and simmer for about 1 hour, until chicken is cooked through and falling off the bone. Turn chicken at least once during the process to ensure an even cook.
4. Remove chicken from the stock and set aside to cool. Strain the broth through a fine mesh sieve. Discard the onion, chop carrots and celery into 1/2-inch pieces and reserve.
5. When chicken is cool enough to handle, debone, and cut meat into bite-size pieces. Set aside.
6. For the dumplings: In a medium bowl, combine the flour, baking powder, baking soda, and salt.
7. Add the melted butter and buttermilk. Stir to form a dough, being careful not to overmix.
8. Turn dough out onto a lightly floured surface and knead 2 to 3 times. Roll out dough to a thin sheet (almost the thickness of pasta). Cut into small rectangles.
9. To assemble: Over medium-high heat, bring the strained broth back to a boil. Check for salt, adding more if necessary. For a thicker broth, whisk in a cornstarch slurry made by combining 3 Tablespoons cornstarch and 1/4 cup cold water.
10. With broth at a boil, add the dumplings a few at a time, being careful not to stack them. Stirring gently, cook dumplings for about 5 minutes, until they’re tender and begin to float.
11. Stir in the reserved chicken and vegetables. Cook until heated through, another 5 to 10 minutes.
12. Spoon into bowls and enjoy!

NOTE:

Making you own chicken broth is not only easy and frugal, it also provides exceptional flavor without the worry of unnecessary chemicals and additives.
This recipe calls for boiling a 3- to 4-pound chicken, resulting in about 6 to 8 cups of broth and 3 to 4-1/2 cups of diced or pulled meat (depending on bird size and yield). If desired, you may substitute a good-quality packaged or canned chicken broth and precooked diced chicken (the average 2-pound rotisserie chicken will produce approximately 3 cups of deboned meat)