food
TECH N IQ U E
CLASSIC CHICKEN AND
DUMPLINGS
AMERICAN
CLASSICS
Chicken
6
1 1
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Learn how c h e f S c o tt P e a co ck cre a te s th e silken
ch icke n , fla v o rfu l b ro th , and b illo w y d u m p lin g s
fo r his fa v o rite h o m e c o m in g dish.
WRITTEN AND PRODUCED BY NANCY WALL HOPKINS AND SCOTT PEACOCK
PHOTOS ANDY LYONS
RECIPE SCOTT PEACOCK FOOD STYLING JILL LUST
PREP:
50
M
IN. CHILL:
2
HR. COOK:
65
M
IN.
’
egg
3
Tbsp. cold water
2
Tbsp. peanut oil
’/2
tsp. kosher salt
i
cup all-purpose flour
1
4- to 4’/>-lb. broiler-fryer
chicken, quartered
1
tsp. kosher salt
5
cups chicken stock or broth
2
cups water
m
2
stalks celery halved crosswise
1
medium
onion, peeled and
^ ^ ^ B sliced in half
3
hard-cooked eggs, sliced
2
Tbsp. cold butter, cut in
’/4-inch cubes
’/4
cup whipping cream
Ground black pepper
1. For dumplings, in medium bowl
whisk together egg, cold water, oil, and
the (/2 teaspoon salt. Stir in flour. Mix
until well-blended and elastic. Cover.
Refrigerate
2
hours.
2. Season chicken, including back and
neck, with the
1
teaspoon salt. Set aside.
In
6
-quart Dutch oven combine
chicken stock, water, celery, onion,
and pinch of
kosher salt.
Bring to a
boil. Add chicken pieces, placing leg
quarters and backbone first. Place
breast, skin side down, on top. Reduce
heat to just below simmer. Cover,
leaving half-inch opening.
3. Cook
30
to
45
minutes or until
breasts are just done; remove.
Continue cooking leg quarters
30
to
40
minutes until tender; remove
chicken and vegetables. Set broth in
pot aside. Discard vegetables. Set
chicken aside. Cool. Remove skin. Pull
meat from bones, tearing into large
pieces. Set aside. Discard bones.
4. For dumplings, turn dough onto
well-floured surface. Roll very thin,
about (/ 16
inch; cut in ІУ2- by 2(/2-inch
pieces. Return broth to boiling. Season
well with additional
kosher salt.
Add
dumplings to broth, shaking pot
occasionally. Do not stir. Cook
3
to
5
minutes. Add reserved chicken and egg.
Reduce to simmer. Add butter, cream,
and few grindings of black pepper. Cook
2
minutes. Remove from heat; cover.
Let stand
10
minutes. SERVES 8.
EACH SERVING
655
cal,
35
g fat
(12
gsat.
fat),
309
mg chol,
955
mg sodium,
26
g
carbo,
1
g fiber,
56
gpro. Daily Values:
10
%
vit. A,
4
% vit. C,
7
% calcium,
22
% iron.
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