This recipe for old-fashioned chicken and dumplings is amazing and rich, and its Scott Peacocks creation. Source: Martha Stewart Show, Spring 2008. The ingredients include a large chicken (4-4 1/2 pounds), coarse salt and freshly ground pepper, 8 cups of Scotts chicken broth, 1 medium onion halved lengthwise, 2 celery ribs, preferably with leaves attached, 1 large egg, 2 tablespoons vegetable oil, 1 cup all-purpose flour, 3 large hard-boiled eggs, peeled and sliced crosswise into 1/4-inch rounds, 2 tablespoons unsalted butter, cut into 1/4-inch cubes, and 1/4 cup heavy cream. The instructions are to season the chicken quarters with salt and refrigerate overnight. Then, in a large Dutch oven, combine the chicken backs, 4 cups of water, onion, celery, and salt. Bring to a boil over high heat and add the leg pieces and chicken backbone to the Dutch oven. Place the breasts, skin side down, on top of the legs. Reduce the heat to low and partially cover, cooking until the breasts are cooked through, about 20-30 minutes. Remove the breasts and shred. Continue cooking the legs until they are very tender and the meat begins to pull away from the bone, about 30-40 minutes more. Remove the chicken and vegetables, reserving the liquid. Discard the vegetables and set the chicken aside until cool enough to handle. Meanwhile, in a medium bowl, whisk together the egg, oil, 3 tablespoons of cold water, and 1/2 teaspoon of salt. Stir in the flour until well combined. Cover and refrigerate the dough for at least 2 hours or overnight. Once the chicken has cooled, remove the skin and discard. Remove the meat from the bones and tear into 1 1/2-2 inch pieces; set aside. Roll out the dough on a lightly floured work surface until it is about 1/16-inch thick. Cut the dough into 1 1/2-inch squares. Bring the reserved stock to a boil over high heat and season with salt. Add the dough squares to the boiling liquid, shaking the pot if necessary but not stirring. Cook until the dough is cooked through, about 3-5 minutes. Add the reserved chicken and reduce the heat. Add the sliced egg, butter, and heavy cream; season
Aiden
26.04.2023 @ 23:11
This recipe for old-fashioned chicken and dumplings is amazing and rich, and its Scott Peacocks creation. Source: Martha Stewart Show, Spring 2008. The ingredients include a large chicken (4-4 1/2 pounds), coarse salt and freshly ground pepper, 8 cups of Scotts chicken broth, 1 medium onion halved lengthwise, 2 celery ribs, preferably with leaves attached, 1 large egg, 2 tablespoons vegetable oil, 1 cup all-purpose flour, 3 large hard-boiled eggs, peeled and sliced crosswise into 1/4-inch rounds, 2 tablespoons unsalted butter, cut into 1/4-inch cubes, and 1/4 cup heavy cream. The instructions are to season the chicken quarters with salt and refrigerate overnight. Then, in a large Dutch oven, combine the chicken backs, 4 cups of water, onion, celery, and salt. Bring to a boil over high heat and add the leg pieces and chicken backbone to the Dutch oven. Place the breasts, skin side down, on top of the legs. Reduce the heat to low and partially cover, cooking until the breasts are cooked through, about 20-30 minutes. Remove the breasts and shred. Continue cooking the legs until they are very tender and the meat begins to pull away from the bone, about 30-40 minutes more. Remove the chicken and vegetables, reserving the liquid. Discard the vegetables and set the chicken aside until cool enough to handle. Meanwhile, in a medium bowl, whisk together the egg, oil, 3 tablespoons of cold water, and 1/2 teaspoon of salt. Stir in the flour until well combined. Cover and refrigerate the dough for at least 2 hours or overnight. Once the chicken has cooled, remove the skin and discard. Remove the meat from the bones and tear into 1 1/2-2 inch pieces; set aside. Roll out the dough on a lightly floured work surface until it is about 1/16-inch thick. Cut the dough into 1 1/2-inch squares. Bring the reserved stock to a boil over high heat and season with salt. Add the dough squares to the boiling liquid, shaking the pot if necessary but not stirring. Cook until the dough is cooked through, about 3-5 minutes. Add the reserved chicken and reduce the heat. Add the sliced egg, butter, and heavy cream; season