Chicken and Slippery Dumplings
- 1 roasting chicken, about 5 to 7 pounds
- 1/2 lemon
- 1 yellow onion
- 2 whole
- Salt and ground pepper to taste
- 6 cups chicken broth
- 1 bay leaf
- 1 pound fresh pearl onions, peeled
- 1 pound carrots (about 6), peeled and cut
into 1 1/2-inch lengths
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1 teaspoon
- Rub chicken inside and out with lemon.
- Cut yellow onion in half and stick
a clove in each half; place in cavity of chicken.
- Truss bird and season with
salt and pepper; place in 8-quart Dutch oven or sauce pot.
- Pour in chicken broth
and enough water to reach halfway up sides of roaster; add bay leaf. Place over
medium heat; bring liquid to a simmer. Cover and simmer for 20 minutes per pound.
(To keep meat tender, do not allow water to boil.) During final 45 minutes of
cooking, add the pearl onions and carrots. Chicken is done when juices run clear
when the thickest part of the thigh is pierced with a fork.
- Remove chicken and
vegetables to serving platter and keep warm.
- If necessary, add more broth or water to the liquid in Dutch oven to bring
it halfway up the sides of the pan; bring to a boil to use as poaching liquid.
- While chicken is cooking, prepare dumplings: In medium-size bowl, combine
flour, warm water and 1 teaspoon salt; mix well.
- Turn dough out onto well-floured
surface; knead 4 to 5 minutes until it becomes elastic, re-flouring board as
- Use a sharp knife to cut into 1 1/2- to 2-inch squares.
- Add squares
to the boiling poaching liquid and cook 5 to 7 minutes until al dente.
dumplings to serving bowl.
- Over high heat, cook poaching liquid until reduced and slightly thickened.
For thicker gravy, stir a small amount of flour blended with 1 cup cold water
into poaching liquid.
- Serve chicken with vegetables and dumplings.
- Pour some gravy over dumplings;
pass remaining gravy separately.
Yield: 6 servings
Reprinted with permission from
the National Chicken Council.