Classic Chicken and Dumplings

Ingredients

• 1 whole chicken(paid link)
• 10 cup water(paid link)
• 1 medium yellow onion(paid link)
• 2 stalk celery(paid link)
• 2 medium carrot(paid link)
• 2 bay leaf(paid link)
• ½ tsp black peppercorns(paid link)
• 2 tsp salt(paid link)
• 4 tbsp unsalted butter(paid link)
• 2 cup all-purpose flour(paid link)
• 2 tsp baking powder(paid link)
• ¾ cup whole milk(paid link)
• 2 tbsp fresh parsley(paid link)
• ¼ tsp black pepper(paid link)
• 1 cup frozen peas(paid link)

Instructions

1. 1

   Place the whole chicken in a large Dutch oven and add the water, onion, celery, carrot, bay leaves, peppercorns, and 1 teaspoon of the salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 60 minutes until the chicken is cooked through.

   1 hr

2. 2

   Remove the chicken to a cutting board and let it cool slightly. Strain the broth into a bowl, discarding the solids, and skim off excess fat. Return 8 cups of broth to the pot and keep warm over low heat.

3. 3

   Pull the meat from the chicken bones, discarding the skin and bones, and shred or chop the meat into bite-sized pieces.

4. 4

   Melt the butter in the warm broth in the pot. Add the shredded chicken, the frozen peas, and the black pepper, and stir to combine. Keep the pot at a gentle simmer.

5. 5

   In a mixing bowl, whisk together the flour, baking powder, and remaining 1 teaspoon of salt. Add the milk and stir with a fork until just combined into a soft, sticky dough, being careful not to overmix.

6. 6

   Drop heaping tablespoons of the dough over the simmering broth, spacing them apart. Cover the pot tightly and cook for 15 minutes without lifting the lid, until the dumplings are puffed and cooked through in the center.

   15 min

7. 7

   Stir the chopped fresh parsley into the pot, then ladle the chicken and dumplings into bowls and serve hot.

Perfect With