food
TECH N IQ U E
the ideal
chicken &
:
r
plings.
..
... is th e essence
chicken flavor. Gentle poaching
ensures a silken and tender texture.
... has ultra th in
dumplings
and drape around the meaty
chicken pieces.
... has a b ro th th a t is
intensely flavored,
barely
thickened, and is well-
seasoned w
ith salt and pepper.
SCOTT PEACOCK,
BH&G’s
American Classics expert, is
executive chef at Watershed
Restaurant in Decatur, Georgia,
and was named Best Chef in the
Southeast by the James Beard
Foundation in 2007.
Learn more about making chicken
and dumplings—as well as other
American Classics from
Scott
Peacock—at
better.tv.
For videos
and more how-tos from
Scott, log
on to
BHG.com/americanclassics
/\ RELY ON FLOUR
The surface for rolling dumplings
should be generously floured. “Roll the
dough w
ith a quick, light touch, flouring
as needed, until very thin, less than
VI 6th of an inch.”
< POACH FOR SUCCESS
Poachingthe chicken in broth makes
fora richer, more intensely flavored
final dish. “Onion and a bit of celery
enhance and contribute to theflavor
of the chicken w
ithout covering up and
dilutingthetaste.”
<GLOPPY CAN BE GOOD
“The dough looks unprom
ising at
first—
sticky and elastic—and
should be allowed to rest at least a
half hour before rolling.” Use
regular all-purpose flour to make
the dumplings. Unbleached flour
yields a batter that is too sturdy,
resulting in a less-tender dumpling.
<GET COOL FIRST
Removing the chicken breasts from
the poaching pot early prevents
them
from
becom
ing stringy and
tough. “It’s important to allow
all
the chicken to cool before picking
it into large pieces.”
“W h e n y o u ro ll th e d o u gh th in
enough, y o u sh o u ld be able to alm o st
see th ro u g h th e d u m p lin g s. D o n ’t
sh ake o ff a n y excess flo u r—it th ick e n s
th e b ro th a n d g ive s th e d is h body.”
^CUT QUICKLY
A pastry wheel or pizza cutter makes
quick and orderly work of cutting the
dumplings into equal sizes.
/ SHAKE, DON’T STIR
“To avoid sticking, shake the pot side
to side from
time to time. Stirring can
break the dumplings.”
182 APRIL2009 BETTER HOMES AND GARDENS
