Chicken and Dumplings

Chicken and Dumplings_tablemagazine
As a child, there was nothing better than Chicken & Dumplings. My sister and I insisted on it for our birthdays every year, and had seconds and thirds every time. A recipe handed down to Grandma from her mother, it is southern country cooking at its best: juicy dark meat chicken and dumplings that most closely resemble a thick, chewy, noodle.
So how could I improve on perfection? I wanted to add the flavors I love to this amazing culinary vehicle. Herbs. Garlic. Turmeric. Swap in butter for shortening. Instead of boiling, roast the chicken with seasonal vegetables. My final product was one my own children—two curious yet unpredictable toddlers—enjoyed.
One whole roasted chicken
2-3 celery stalks
1 onion
3 garlic cloves
Vegetables (carrots, Brussels sprouts, whatever you like)
Fresh turmeric root, grated
1 tablespoon parsley, chopped
5 sprigs thyme, chopped
Salt, to taste
For dumplings:
2 cups flour
2 teaspoons salt
1 teaspoon baking powder
2 tablespoon butter, room temperature
1 cup chicken stock, chilled
8 cups chicken broth
Turmeric root, grated (or powder)
Chives, for garnish
Preheat oven to 425 degrees.
Brush vegetables with olive oil, then season with salt, pepper, garlic, parsley, thyme, and grated turmeric root, and cook for about 25 minutes, until golden and crispy on the outside and soft inside.
For dumplings:
Boil chicken broth. Sprinkle in grated turmeric root.
Add first four dumpling ingredients to a bowl and mix. Then add chicken stock (this can be thinned a bit with water if it’s too thick). Work into a dough that can be rolled out. Roll very thin, cut into squares or circles and drop into boiling chicken broth. Boil until dumplings are cooked through, about 20 minutes
Cut chicken into chunks and mix with vegetables and dumplings, serve in a big family-style bowl.
Top with chives, or other herbs of choice. Enjoy!