BEST CHICKEN AND DUMPLINGS RECIPE RECIPES

Steps:

• For the chicken: Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.
• In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.
• For the stock: Coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.
• For the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.
• For the sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
• Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
• Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.

Steps:

• For the dumplings: Whisk the flour, parsley, cornmeal, chives, baking powder and salt in a medium bowl. Stir in the milk and melted butter until the batter just comes together; set aside. For the chicken: Set a 6-quart Instant Pot to sauté on high. Add the olive oil and butter and let the butter melt, stirring constantly so it doesn’t burn. Add the carrots, celery, onion, 1 teaspoon salt and ¼ teaspoon pepper and cook, stirring, until softened, 3 to 4 minutes. Stir in the flour, thyme and turmeric until the vegetables are well coated.
  Add the chicken, the remaining ½ teaspoon salt and a few grinds of pepper and stir until coated. Stir the chicken broth into the Instant Pot. Press cancel to turn off the pot. Carefully scoop about 12 mounds of dumpling batter (2 tablespoons each) into the pot, spacing them evenly. Lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 3 minutes. When the time is up, carefully turn the steam valve to the venting position and let the steam release. Unlock and remove the lid, being careful of any remaining steam. Ladle the chicken and dumplings into bowls.