Dinner Jan 16, 2024
Note: Since you're basically making stock while cooking the chicken, I decided to use some veggie scraps I had in the freezer rather than boil the carrots to oblivion. I had made stock recently, so I only had carrot peels and a few layers of onion.
I also added gruyere cheese rinds when I added the flour-milk mix. It was just a way to get rid of them in a useful way after fondue.
See final notes about dumpling consistency and the dishes thickness.
Lovage leaves used in the place of 4-5 celery stalks.
Ingredients:
3 Carrots
2 small Yellow Onions
1 Whole Chicken and Neck (4.3 pounds)
Veggie Scraps (Carrots and Onion)
2 Lovage Leaves
3 Bay Leaves
1 teaspoon Black Pepper Corns
Fresh Green Beans (1½ cups when chopped)
2 Eggs
2¼ cups All Purpose Flour, separated
2 teaspoons Baking Powder
1 cup Milk
1 cup Frozen Peas Kosher Salt Freshly Ground Black Pepper
Directions:
Peel the carrots and then chop one of the onions
[Carrot peels were added to this recipe's scraps]
Add the chicken, neck, veggie scraps, the one chopped onion, lovage, bay leaves, pepper corns, and 3d tablespoons of kosher salt to a stock pot
Add enough water to go an inch past everything in the pot, making to to fill the chicken cavity
Bring to a boil then reduce to a simmer
Allow the chicken to stew for about an hour and a half or until the meat falls off the bone
Turn the burner off, pull the chicken and neck out, and allow to cool
Strain the broth into a heatproof bowl, discard the scraps, onions, and leaves, and retun broth to pot
Meanwhile chop the carrots, second onion, and green beans into small pieces
Once cool enough to handle, pull the meat off the bones and return to the pot
In a small mixing bowl, beat the eggs
Add flour, baking soda, 1 teaspoon of kosher salt, and ½ cup of skimmed stock
Stir dumpling dough until just combined and then set aside
Add chopped carrots, onion, and green beans to the pot
Turn medium-low heat back on the pot and bring to a boil
Meanwhile, in another small mixing bowl, whisk together milk and ¼ cup of flour till there are no lumps
Once the pot is boiling, slowly pour in the flour-milk mixture while stirring the stock.
Continue to cook until desired thickness, add the peas
With a large spoon, scoop out dumpling dough and drop into boiling stew, spreading them out along the top of the stew
Cover the pot to let dumplings cook for about 10 -15 minutes
Notes from OP:
To make a double batch of dumplings -- just remove the first batch and place them in a bowl and then throw in the second batch when you make them. Give the pot a stir between batches to make sure you don't get burnt stuck stuff to the bottom of your pot
The original recipe called for parsley chopped up in the dumpling mix, I never add it because its just another step and didn't deem it necessary. Thyme would work well in it too!
Final Notes:
When looking into recipes, I saw someone mention using cake flour for the dumpling dough. Probably not a bad idea if you like light dumplings.
The dumpling were very light and airy. Both Luke and I would have preferred if they were a bit chewier. Next time I will try mixing/kneading the dough more to see if that helps.
I used my cookie dough scoop for the dumplings. I should have only filled it halfway to get more and smaller dumplings. I don't know how well the scoop would work with a more worked dough (noted above).
If you're going for a soupier dish, this recipe is great as is. But Luke and I were more interested in a gravy consistency. Next time I would only use maybe a ¼ cup of milk to make a flour-milk paste rather than kinda thick milk. I could have tried to cook down more, but I was afraid of over cooking the vegetables.
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