Chicken and DumplingsPosted: Updated:
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
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.
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.
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.