Description
Hearty bobby flay chicken and dumplings promise comfort with Southern charm. Home cooks can savor rich, creamy textures and robust flavors that bring warmth to winter meals.
Ingredients
Scale
- 1 whole chicken (3 lbs / 1.36 kg)
- 2 quarts (1.89 l) cold water
- 6 cups chicken stock
- 4 oz (113 g) unsalted butter, softened
- 2 tbsps olive oil
- 2 cups flour
- ¾ to 1 cup buttermilk
- 2 eggs
- 1 onion, halved
- 2 carrots, cut in large chunks
- 2 celery stalks, cut in large chunks
- ½ cup diced carrot
- ½ cup diced celery
- 4 garlic cloves, smashed
- 1 garlic bulb, halved
- 3 cloves garlic, minced
- ¼ cup fresh chopped herbs (thyme, parsley, rosemary)
- 4 sprigs fresh parsley
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 lemon, halved and juiced; halves reserved
- Fresh whole herbs (rosemary, thyme, parsley sprigs)
- 1 tbsp baking powder
- 1 tsp salt
- Salt
- Freshly ground black pepper
- 2 tbsps butter
- 1 tbsp oil
- ¼ cup flour
- ¼ cup heavy cream
- Reserved chicken bones
- Freshly ground black pepper, for garnish
Instructions
- Chicken Preparation: Rinse chicken and pat dry. Season comprehensively with kosher salt and black pepper, creating an even coating.
- Herb Infusion: Craft herbed butter by blending softened butter with finely chopped herbs. Massage mixture under chicken skin and across exterior surface for deep flavor penetration.
- Flavor Filling: Stuff chicken cavity with quartered lemon, sliced onion, crushed garlic, and fresh herb sprigs to enhance aromatic complexity during roasting.
- Roasting Process: Position chicken in oven preheated to 375°F (190°C). Roast for 60-75 minutes until internal temperature reaches 165°F (74°C), ensuring complete protein doneness.
- Stock Foundation: After chicken rests, shred meat and reserve bones. Sauté mirepoix vegetables in stockpot until translucent. Add bones, cold water, herbs, and salt. Simmer 60-90 minutes, skimming foam periodically.
- Sauce Development: Strain stock through fine-mesh sieve. Create roux by sautéing vegetables and sprinkling flour. Gradually whisk stock into roux, developing a smooth, rich base. Incorporate heavy cream and shredded chicken.
- Dumpling Creation: Combine flour, baking powder, salt, and dried herbs. Add beaten eggs and milk, folding gently to form soft dough. Drop spoonfuls into simmering sauce, covering and poaching 12-15 minutes until fluffy.
- Final Presentation: Garnish with freshly ground black pepper and chopped parsley. Serve piping hot, showcasing layers of carefully developed flavors.
Notes
- Herb Selection Matters: Choose fresh, high-quality herbs like thyme, rosemary, and parsley to elevate the overall flavor profile of the chicken and dumplings.
- Skin Technique Crucial: Massaging herbed butter under the chicken skin ensures moisture, tenderness, and deep flavor penetration during roasting.
- Stock Skimming Secret: Remove foam during stock preparation to achieve a clear, clean-tasting base that prevents cloudiness and enhances the sauce’s smoothness.
- Dumpling Mixing Tip: Mix dumpling batter gently and minimally to prevent tough, dense dumplings; a soft, slightly sticky consistency guarantees light, fluffy results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 150 mg