Dutch Oven Chicken and Herbed Dumplings

In a stockpot or Dutch oven, heat the butter and olive oil over medium-high heat. Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Brown the chicken, skin side down for 3 to 5 minutes. Transfer to a clean plate. To the same Dutch oven, add the diced celery, onions, and carrots. Sauté for 3 to 4 minutes. Pour in the chicken stock. Add back the browned chicken and add the dill. Cover the stockpot and simmer for 20 minutes. When the stock is done and the chicken is cooked, remove the chicken from the pot and set aside on a plate to cool. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Use 2 forks to shred the chicken and set aside. Discard the skin and bones.

While the stock is simmering, make the dumplings. In a medium bowl, whisk together the flour, the 1/2 cup of chopped mixed fresh herbs, 1 teaspoon salt and the baking powder. Add the shortening and with a fork, two knives or your fingers, blend the shortening into the flour to look like coarse corn meal. Add the buttermilk and stir until dough comes together. On a floured surface, roll out the dough to about 1/8 inch thick, then cut into 2-inch squares or cut circles with a small drinking glass. Cover the dumplings with a kitchen towel until ready to use.

Drop the dumplings into the simmering stock and simmer for 5 to 7 minutes or until the dumplings are cooked through. Once they are, add the shredded chicken back to the stock and simmer another 1 to 2 minutes until the chicken is heated through.

Season with the remaining salt and pepper if desired. Ladle into bowls and garnish with fresh parsley. Serve with a side of buttered cornbread.

TIP: This recipe will easily double and is great for a crowd.

Remove the giblets and place the chicken in a large stockpot. Add enough cold water to cover, about 12 cups, and bring to a boil over medium heat. Reduce heat and simmer for 30 minutes, skimming off anything that rises to the top. After 30 minutes, add 1 cup carrots, 1 cup celery, 1 cup onions, 2 tablespoons of parsley, thyme, bay leaf and peppercorns. Continue simmering gently for 1 to 1 1/2 hours, partially covered, until the chicken is done. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Move the chicken to a cutting board. When it’s cool enough to handle, discard the skin and bones, shred the chicken and set it aside. Strain the stock through a colander to remove the vegetable solids.

TIP: Use the stock immediately or store in quart containers. Refrigerate for up to one week or freeze for up to 6 months.

In a stockpot or Dutch oven, heat the butter and olive oil over medium-high heat. Add the remaining celery, onions, and carrots. Sauté for 3 to 4 minutes. Pour in 6 cups of the chicken stock. Simmer for 10 minutes until vegetables are soft.

While the stock is simmering, make the dumplings. In a medium bowl, whisk together the flour, the 1/2 cup of chopped mixed fresh herbs, 1 teaspoon salt and the baking powder. Add the shortening and with a fork, two knives or your fingers, blend the shortening into the flour to look like coarse corn meal. Add the buttermilk and stir until dough comes together. On a floured surface, roll out the dough to about 1/8 inch thick, then cut into 2-inch squares or cut circles with a small drinking glass. Cover the dumplings with a kitchen towel until ready to use.

Drop the dumplings into the simmering stock and simmer for 5 to 7 minutes or until the dumplings are cooked through. Once they are, add the shredded chicken back to the stock and simmer another 1 to 2 minutes until the chicken is heated through.

Season with the remaining salt and pepper if desired. Ladle into bowls and garnish with fresh parsley. Serve with a side of buttered cornbread.

TIP: This recipe will easily double and is great for a crowd.

In a stockpot or Dutch oven, heat the butter and olive oil over medium-high heat. Add the diced celery, onions, and carrots. Sauté for 3 to 4 minutes. Pour in the chicken stock and the dill. Cover the stockpot and simmer for 10 minutes.

While the stock is simmering, make the dumplings. In a medium bowl, whisk together the flour, the 1/2 cup of chopped mixed fresh herbs, 1 teaspoon salt and the baking powder. Add the shortening and with a fork, two knives or your fingers, blend the shortening into the flour to look like coarse corn meal. Add the buttermilk and stir until dough comes together. On a floured surface, roll out the dough to about 1/8 inch thick, then cut into 2-inch squares or cut circles with a small drinking glass. Cover the dumplings with a kitchen towel until ready to use.

Drop the dumplings into the simmering stock and simmer for 5 to 7 minutes or until the dumplings are cooked through. Once they are, add the shredded chicken back to the stock and simmer another 1 to 2 minutes until the chicken is heated through.

Season with the remaining salt and pepper if desired. Ladle into bowls and garnish with fresh parsley. Serve with a side of buttered cornbread.

TIP: This recipe will easily double and is great for a crowd.