Chicken and Dumplings

🛒 Ingredients

• Chicken (bone-in, skin-on) 600 g · 1080 kcal
• All-purpose Flour 300 g · 1086 kcal
• Chicken Broth 1500 g · 150 kcal
• Whole Milk 185 g · 113 kcal
• Unsalted Butter 60 g · 430 kcal
• Yellow Onion 150 g · 60 kcal
• Carrots 150 g · 61 kcal
• Celery Stalks 100 g · 16 kcal
• Water 500 g · 0 kcal
• Salt 15 g · 0 kcal
• Black Pepper 2 g · 0 kcal
• Dried Thyme 2 g · 0 kcal
• Baking Powder 10 g · 0 kcal

👨‍🍳 Instructions

1. Place chicken, chopped onion, carrots, and celery in a large pot with water and chicken broth; season with salt, pepper, and dried thyme. Bring to a boil, then reduce heat and simmer covered for 45-60 minutes, until chicken is tender.
2. Remove chicken from the pot; shred the meat from bones and skin, then return the shredded chicken to the pot. Discard bones and skin. Skim any excess fat from the broth if desired.
3. In a separate bowl, whisk together 250g all-purpose flour, baking powder, and a pinch of salt. Cut in the cold unsalted butter until crumbly, then gradually add milk, stirring until a soft, shaggy dough forms.
4. Roll or pat the dough to about 1/2 inch thickness on a floured surface, then cut into 1-inch squares or tear into irregular pieces. Keep warm.
5. Bring the chicken broth mixture to a rolling boil. Drop the dumpling pieces into the boiling broth one by one, ensuring they don't stick together. Cover and cook for 15-20 minutes, until dumplings are puffed and cooked through.
6. Serve hot, garnished with fresh parsley if desired. Enjoy this comforting, hearty meal!