Chicken and Dumplings
- For dumplings: In a medium bowl whisk together egg, the cold water, peanut oil, and 1/2 tsp. salt. Stir in flour; mix until elastic. Cover; chill.
- Season chicken pieces, including back and neck, with 1 tsp. salt; set aside. In a 6-qt. Dutch oven combine chicken stock, the water, celery, onion, and 1/4 tsp. salt. Bring to boiling. Add in this order: leg quarters, backbone, breast, skin sides down. Reduce heat to below simmer. Cover, leaving a half-inch opening.
- Cook 30 minutes or until breasts are done (165 degrees F). Remove breasts; set aside. Continue cooking leg quarters and backbone 30 minutes more or until done, (175 degrees F). Remove chicken (keep broth in pot); discard vegetables. When chicken is cool to touch, discard skin and tear meat into pieces; set aside. Discard bones.
- On a floured surface, use a floured rolling pin to roll dough to 1/16 inch thick. Cut into 1 1/2 2 1/2-inch pieces. Return broth to boiling. Season with salt and black pepper. Add dumplings to broth, shaking pot occasionally to prevent sticking. Cook 3 to 5 minutes without stirring. Add reserved chicken; reduce to simmer. Add butter, cream, and additional black pepper. Gently set egg slices on top. Remove from heat; let stand, covered, 10 minutes.
From the Test Kitchen
Dumpling dough may be made ahead and refrigerated overnight.
Nutrition Facts (Chicken and Dumplings)
- Per serving:
- 314 kcal ,
- 15 g fat
- (6 g sat. fat ,
- 3 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 185 mg chol. ,
- 818 mg sodium ,
- 13 g carb. ,
- 0 g fiber ,
- 1 g sugar ,
- 30 g pro.
schihak 36 Days Ago
ALR9827567DW I'm a food editor here at BHG and the Test Kitchen confirmed that any vegetable oil, such as canola, would work here.
ALR9827567DW 46 Days Ago
Not a review but a question... and I don¿t see anywhere else to ask it. Can any other oil be used instead of peanut oil?