Cooking Instructions

Follow these steps for perfect results

Ingredients

0/26 checked
6
servings
3.75 lb

whole chicken

whole

3 unit

carrots

quartered

3 unit

celery ribs

quartered

2 unit

yellow onions

quartered

3 unit

garlic cloves

whole

6 unit

fresh thyme sprigs

fresh

1 tsp

salt

table

2 cup

baby turnips

peeled, wedged

2 unit

carrots

diagonally sliced

1 cup

mushrooms

bite-size pieces

0.5 cup

red pearl onions

whole

0.5 cup

cipollini onions

whole

1 unit

leek

split, 1-inch pieces

2 tbsp

butter

unsalted

2 tbsp

flour

all-purpose

1 cup

all-purpose flour

all-purpose

0.25 cup

butter

cold, cubed

1 tbsp

baking powder

double acting

0.5 tsp

salt

table

0.25 tsp

pepper

black, ground

0.5 cup

buttermilk

chilled

1 tsp

fresh flat-leaf parsley

chopped

0.5 tsp

fresh thyme

chopped

0.5 tsp

fresh chives

chopped

0.5 cup

bacon

cooked, diced

4 unit

hard-cooked eggs

peeled, quartered

Step 1
~11 min

In a Dutch oven, combine the whole chicken, carrots, celery, onions, garlic cloves, thyme sprigs, salt, and water to cover. Bring to a boil over medium heat, then reduce heat and simmer for 45 minutes, or until the chicken is cooked through.

Step 2
~11 min

Remove the chicken from the pot and let it cool for 30 minutes. Once cooled, skin, bone, and shred the chicken. Reserve the bones and refrigerate the shredded chicken.

Step 3
~11 min

Return the chicken bones to the Dutch oven with the reserved cooking liquid and vegetables. Cook over medium heat for 1 hour to create a richer stock.

Step 4
~11 min

Strain the liquid through a wire-mesh strainer into a 3-quart saucepan, discarding the solids. Reserve 1 1/2 quarts of chicken stock in the saucepan.

Step 5
~11 min

Bring the reserved stock to a boil over medium-high heat. Add the turnips, diagonally sliced carrots, and mushrooms, and cook for 3 to 4 minutes, or until crisp-tender. Remove the vegetables from the stock.

Step 6
~11 min

Add the red pearl onions, cipollini onions, and leek to the stock. Cook for 7 to 8 minutes, or until crisp-tender. Remove the onion mixture from the stock, reserving 4 cups of stock.

Step 7
~11 min

In a heavy 2-quart saucepan, melt butter over medium heat. Reduce the heat to low, whisk in flour, and cook, stirring often, for 10 minutes, or until golden. This creates a roux.

Step 8
~11 min

Increase the heat to medium-high and slowly whisk in the reserved 4 cups of chicken stock until well combined. Cook, stirring often, for 15 minutes, or until the sauce is thoroughly heated and slightly thickened.

Step 9
~11 min

In a food processor, pulse the all-purpose flour, butter, baking powder, salt, and pepper 4 to 5 times, or until the mixture is crumbly.

Step 10
~11 min

Transfer the crumbly mixture to a large bowl. Stir in the buttermilk, chopped fresh flat-leaf parsley, chopped fresh thyme, and chopped fresh chives, stirring until well blended to create the dumpling dough.

Step 11
~11 min

Preheat the oven to 400°F (200°C).

Step 12
~11 min

Place the shredded chicken and cooked vegetables in a 4-quart baking dish. Pour the prepared Chicken Sauce over the chicken and vegetables.

Step 13
~11 min

Top the mixture with cooked, diced bacon and hard-cooked egg quarters.

Step 14
~11 min

Spoon the dumpling batter by rounded tablespoonfuls over the chicken mixture, gently pressing the dumplings down into the sauce.

Step 15
~11 min

Bake at 400°F (200°C) for 25 to 30 minutes, or until the mixture is bubbly and the dumplings are golden brown. Let stand for 5 minutes before serving.

Pro Tips & Suggestions

Expert advice for the best results

For a richer flavor, use homemade chicken stock.

Add other vegetables, such as peas or green beans, to the dish.

Use a biscuit cutter to shape the dumplings for a more uniform look.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

20 minutes

Batch Cooking
Friendly
Make Ahead

The chicken stock and chicken can be made ahead of time.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Moderate
Smell Intensity
Medium
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with a side of green beans or a simple salad.

Perfect Pairings

Food Pairings

Green salad with vinaigrette
Mashed potatoes

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Southern United States

Cultural Significance

A classic comfort food dish often associated with family gatherings and holidays.

Style

Occasions & Celebrations

Festive Uses

Thanksgiving
Christmas
Family reunions

Occasion Tags

Weeknight Dinner
Family Gathering
Holiday Meal

Popularity Score

75/100

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