I had a really bad cold this spring and that gave me plenty of time and incentive to work on developing the perfect combination of roasted chicken, chicken stock and chicken and dumplings. Nothing could be more healing or more tasty. This is a two day process or you can set aside the wings and spine and freeze them everytime you roast a chicken. After a few dinners, you can make the stock when convienient and have it available when cold and flu season is upon you.
Roasted Chicken
1 - 3-pound whole chicken
Salt and freshly ground black pepper
4 ounces unsalted butter, softened
1 lemon, halved and juiced; halves reserved
1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary
4 garlic cloves, smashed
Fresh whole herbs, such as rosemary, thyme and parsley sprigs
Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and set aside. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Cut off the wings with kitchen shears and then slice up both sides of the spine to remove it. Set the neck, wings and spine with the giblets to the side until ready to make the stock. Season both sides of the body generously with salt and pepper.
In a small bowl, mash together the butter, lemon juice, chopped herbs and smashed garlic cloves. Rub the herbed butter all over the chicken, making sure to get some under the skin. Put the lemon halves and whole herbs in the pan for added flavor. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour or until the meat is no longer pink. When cool enough to handle, remove the breasts for dinner and shred all the remaining the meat and set aside. Reserve the bones.
Chicken Stock
2 carrots, cut in large chunks
2 celery stalks, cut in large chunks
1 onion, quartered
1 garlic bulb, halved
Reserved chicken neck, wings, spine, giblets and bones
2 quarts cold water
2 bay leaves
To prepare the stock, toss the vegetables and chicken parts and bones into a large dutch oven. Pour in the water to cover and bring to a boil. Lower the heat and simmer for 1 hour.
Strain the stock to remove the solids and set aside. Put the strained stock into the fridge overnight. The fat will rise to the top and can be easily removed.
Options: if you want a slightly more flavorful stock, add 4 sprigs fresh parsley and thyme to the pot.
Chicken Soup and Dumplings
2 tablespoons butter
1 tablespoon oil
1 tablespoon flour
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic, minced
2 bay leaves
1/4 cup flour
6 cups chicken stock
1/4 cup heavy cream or half & half or milk (dealer's choice)
2 to 3 cups cooked chicken meat, shredded.
Freshly ground black pepper, for garnish
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 cook 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 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, turning once during cooking, until they are firm and puffy. Season with freshly cracked black pepper and salt, if necessary.
Dumplings
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and buttermilk 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.
Enjoy!
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