Here is my recipe for Chicken and Dumplin’s – hope you enjoy it as much as we did!
- 2 quarts chicken stock
- 1 chicken*
- 1 teaspoon salt (optional)
- 1 bay leaf
- 1 teaspoon coarse ground black pepper
- 1 tbsp lemon juice
- 1 white onion finely chopped
- 1 cup lentils
- 4 carrots chopped
- 3 medium turnips diced
- 1 leek chopped
- 1 bunch green onions (green parts only – chopped)
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1 teaspoon salt (optional)
- 1 cup whole milk
- 4-6 sprigs of parsley finely chopped
- 1 tbsp garlic diced
- 3 tbsp salted butter
- Bring the stock and lemon juice to a boil in a large pot. Ensure the stock is not filling more than half the pot or you are going to be overflowing by the time the dumplings are done. Add the salt, pepper, bay leaf and veggies. Let the stew continue to boil while you prepare the chicken.
- Remove the skin and bones from the chicken and tear the meat into medium/large chunks. The chicken will start to fall apart in the stock so don’t worry if the pieces are slightly larger than bite size when they hit the stock pot. Reduce the stew to a simmer and prepare the dumplings.
- Mix the flour, baking powder, parsley and salt together in a glass mixing bowl. Soften the butter and mix into the dry ingredients slowly. Slowly mix in the milk and garlic until the dough is thick and slightly tacky. Let the dough sit for 5-10 minutes.
- Sprinkle flour over the top of the dough and lightly knead it in until the dough doesn’t stick to your hands. Pull off small sized bits of dough – about the size of a golf ball – and pat flat in the palm of your hands. Drop the dough in the to stew. It will sink when first dropped into the stew – don’t worry, it’s supposed to.
- Use all of the dough – you may have to push the last few dumplings under the others to make sure that they are fully submerged.
- Let the stew continue to simmer for about 20-30 more minutes. Cover it while it simmers, occasionally submerging the dumplings and checking on the thickness of the stew.
- When it reaches the desired thickness, remove from the heat and ladle into bowls. Serve hot.
This should feed four to six people comfortably.
*If using a young hen/cockerel, cook as you would any store bought hen at ~350° F. Keep a close eye on it to ensure it doesn’t cook faster than you intend. If using an older hen, lower the temperature to around 275° F. When cooking older fowl, I prefer to rotisserie or smoke it; however, roasting it works as well. Just be sure to baste constantly and pull the chicken out a bit before it is quite done. It will finish up in the cook pot and be very moist.
A word of warning – if you are using an older Rooster, remember that the flavour of the meat is going to be affected by the hormones that have been flooding his system. The meat will not taste quite like you are used to it tasting. This is normal and expected. A truly old rooster that is well past its prime may have leached most of his testosterone and have a much more mild flavour. However, just as with older hens, remember – low and slow is the way to go.