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Chicken and Dumplings

by Chef Justin Beckett, Beckett's Table

azfamily.com

Posted on December 29, 2010 at 5:06 PM

Updated Wednesday, Dec 29 at 6:13 PM

1 whole roasted chicken (pulled apart, bones and skin removed) 2 carrots  (large diced) (blanched)
1 cup snap peas (blanched)
2 parsnips (large diced) (blanched)
2 ribs celery (large diced) (blanched)
24 Dumplings (see recipe)
2 qts. Velouté (see recipe)
1/4 cup chopped herbs (thyme, basil, parsley)
Salt and pepper to taste

Velouté
2 qts. chicken stock
1/4 cup butter
1/4 cup all-purpose flour

Melt butter in a saute pan.  Add the flour and stir till combined and smooth.  Heat chicken stock to a boil.  Add the flour and butter mixture (known as a roux) to the hot stock and whisk till smooth.

Dumpling
2 cups all purpose flour
1 Tbsp. baking powder
1 tsp. salt
4 Tbsp. cold chopped butter
1 1/4 cups soda water
1 Tbsp. chopped parsley
1 tsp. baking soda

Mix together all ingredients, whisk until totally combined.  Set up a steamer on the stove top.  Spray the cooking surface with pan spray.  Using a small spoon or ice cream scooper, scoop the dumpling mix into the steamer and cover with lid. Remove from steamer after cooked all the way through (should be about 5 minutes). You may have to break on in half to check if it is fully cooked.  Let chill at room temperature till ready to serve.

To assemble:
Toss the blanched veggies, shredded chicken, veloute and dumplings into the pot and heat on medium flame. season with salt and pepper. Serve while piping hot.

Serves 6 people.

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