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This recipe for CHICKEN AND DUMPLINGS, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lester Sprague
Added: Wednesday, August 22, 2007


1 (3-pound) whole chicken
Salt and freshly ground black pepper
1/4 lb. butter, softened
1 lemon, halved and juiced; halves reserved
1/4-cup each of thyme, parsley and rosemary
1 onion, halved
4 garlic cloves, smashed
2 T. butter
1 T. oil
1 T. flour
1/2 c. diced carrot
1/2 c. diced celery
3 cloves garlic, minced
2 bay leaves
1/4 c. flour
6 c. chicken stock
1/4 c. heavy cream
Freshly ground black pepper, for garnish
Chopped flat-leaf parsley, for garnish
Dumplings page 21

Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken and pat dry . Season the body and cavity of the chicken with salt and pepper. Mix the butter, lemon juice, and chopped herbs together. and rub all over the chicken. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour at 350 degrees. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.
To prepare Supreme Sauce: 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. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste.Add the chicken stock, stirring well. Let sauce simmer until thickened, about 15 minutes. Stir in heavy cream. Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop batter byheaping tablespoonfuls into the hot mixture. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.




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