GRANDMA PENNOCK'S CHICKEN AND DUMPLINGS Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Chicken:
One 3 pound chicken
Salt and freshly ground pepper
1 lemon halved & juiced, halves reserved
¼ c. fresh chopped herbs such as thyme, parsley and rosemary
1 onion halved
4 cloves garlic, smashed
Sprigs of whole herbs as above
Stock:
2 T. olive oil
2 carrots, cut in large chunks
2 celery stalks, cut in large chunks
1 onion, halved
Reserved chicken bones
2 quarts cold water
4 sprigs fresh parsley
4 sprigs fresh thyme
Sauce:
2 tablespoons butter
2 tablespoons oil
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
2 bay leaves
1/4 cup all-purpose flour
6 cups chicken stock
1 cup frozen peas
1 cup frozen pearl onions
1/4 cup heavy cream
Italian parsley for garnish
Dumplings:
1 ½ c, flour, measured THEN sifted after adding salt and baking powder
¾ tsp. salt (table works better than kosher)
2 t. baking powder
2 eggs
½ cup WHOLE MILK (I do half 1% and half heavy cream because I usually have both around)
2T. peanut or vegetable oil
|
|
Directions: |
Directions:ROASTED CHICKEN: (cheat: use a large rotisserie chicken, boned and shredded)
Preheat oven to 375. Rinse and dry cavity. Season with salt and pepper. Mash butter, lemon juice and chopped herbs. Rub the herbed butter all over chicken as well as under the skin. Put lemon halves, onion, garlic and whole herbs inside chicken. Tie legs together with twine. Place chicken in roaster on rack. Roast one hour, When cool enough, bone chicken (save bones) and shred meat.
CHICKEN STOCK: (cheat – good quality store-bought chicken stock)
Coat large stock pot with olive oil and place over medium heat. Add the vegetables and saute three minutes. Add the bones, water and herbs and simmer for one hour. Strain stock to remove solids.
SAUCE:
To prepare sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions if desired.
Let sauce simmer until it is thickened a bit ~ like soup vs. a thick gravy. About 15 minutes. Stir in heavy cream. Fold the reserved shredded chicken into the sauce and bring up to a simmer. Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped parsley before serving.
DUMPLINGS:
Beat the eggs well, add milk and oil. Pour wet mixture into dry mixture. Don’t over mix.
Have sauce simmering gently. Dip a tablespoon into the stew so dumplings won’t stick to the spoon. Drop dumplings into sauce and cover. Simmer for 20 minutes. No peeking. Season with freshly cracked black pepper and garnish with chopped parsley before serving. |
|
Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:One hour |
Personal
Notes: |
Personal
Notes: Gram used to say to put a rock on the top of the pot when cooking the dumplings. No peeking so the steam stays in! Also use whole milk for the dumplings. Mine were never as good as my Grandmas. I finally figured out it was because we used 1% milk; Grandma used whole!
|
|
This recipe for GRANDMA PENNOCK'S CHICKEN AND DUMPLINGS is from