Chicken and Dumplings

Chicken and Dumplings

Serves 4

8 cups chicken stock

½ cup diced onion

½ cup diced carrot

½ cup diced celery

3 garlic cloves. Minced

4-5 sprigs of fresh thyme

1 sprig fresh rosemary

4-5 fresh sage leaves

1 t dry oregano

2 cups or 1 lb shredded leftover/rotisserie chicken

Leftover chicken bones (optional)

1 and ¾ cups AP flour plus more for dusting

1/3 cup shortening

¾ cup milk

1 T minced green onions plus more for garnish

½ t baking powder

Salt and pepper to taste

2 T olive oil

Whether using leftover baked chicken or store-bought rotisserie: Pick all remaining meat off the chicken bones, shred, and set on a plate and refrigerate (should yield at least two cups or one pound. If not, cook more chicken). Tie chicken bones/carcass in cheesecloth and set aside.

Tie fresh herbs (thyme, rosemary, and sage) in a bouquet garni (tie them in a bundle with butcher’s twine).

In a large pot or Dutch oven add the olivwe oil and carrot, celery, onion and garlic. Sweat over medium heat for 5-7 minutes or until softened. Season to taste with salt and pepper. Add the chicken stock, bouquet garni and, if using, leftover chicken bones in cheesecloth. Bring to a boil and simmer covered for 45-50 minutes.

Meanwhile, combine the flour, shortening, baking powder, green onions and a pinch of salt and pepper in a bowl. Begin adding the milk a little at a time and stirring with a fork or spatula until the dough comes together. If it’s a bit sticky that’s fine as we will incorporate more flour on the board.

Flour a work surface and turn the dough out. Knead, adding flour as needed, until the dough is no longer sticky. Roll into a rectangle that is about ¼” thick. Dust the top with more flour and cut into small diamonds or squares using a very sharp knife or pizza cutter.

Remove the bouquet garni and chicken bones from the broth, draining thoroughly. Add the dumplings gently and simmer, covered, for 15-20 minutes. Taste for final seasoning adjustments and add the shredded chicken at the end and warm through. Serve immediately garnished with more green onions or parsley.

The flour on the dumplings will thicken the broth somewhat but if you desire a thicker consistency, add 1 T of cornstarch mixed with 1 T of water at the end and bring to a simmer to give more body.