Name: Chef John's Chicken and Dumplings
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Whole chicken - 1 (3 to 3 1/2 pound); Cold water - 2 ½ quarts; Carrot, cubed - 1 large; Celery, chopped - 1 stalk; Onion, chopped - 1; Fresh thyme - 3 sprigs; Bay leaf - 1; All-purpose flour, or as needed - 2 tablespoons; Salt and freshly ground black pepper to taste - 2 tablespoons; Cayenne pepper, or more to taste - ½ teaspoon; Creme fraiche - ½ cup; Milk - ½ cup; Chopped fresh thyme leaves - 2 teaspoons; Eggs - 2; Self-rising flour - 2 cups; Thyme, for garnish - 4 sprigs

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Chicken and Dumplings

1. Whole chicken - 1 (3 to 3 1/2 pound)

2. Cold water - 2 ½ quarts

3. Carrot, cubed - 1 large

4. Celery, chopped - 1 stalk

5. Onion, chopped - 1

6. Fresh thyme - 3 sprigs

7. Bay leaf - 1

8. All-purpose flour, or as needed - 2 tablespoons

9. Salt and freshly ground black pepper to taste - 2 tablespoons

10. Cayenne pepper, or more to taste - ½ teaspoon

11. Creme fraiche - ½ cup

12. Milk - ½ cup

13. Chopped fresh thyme leaves - 2 teaspoons

14. Eggs - 2

15. Self-rising flour - 2 cups

16. Thyme, for garnish - 4 sprigs

How to cook deliciously - Chef John's Chicken and Dumplings

1. Stage

Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.

2. Stage

Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.

3. Stage

Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.

4. Stage

Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.

5. Stage

Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.