Chicken And Dumplings
Cozy up this weekend to a good movie and the perfect meal.
- 2 lb bone-in, skin-on chicken thighs (910 g)
- 5 teaspoons kosher salt, divided
- 2 ½ teaspoons black pepper, divided
- 1 tablespoon McCormick® Poultry Seasoning
- 2 teaspoons vegetable oil
- 8 cups water (2 L)
- 1 small yellow onion, quartered
- 1 medium carrot, roughly chopped, plus 2, sliced, divided
- 1 stalk celery, roughly chopped, plus 2, sliced, divided
- 1 bunch fresh parsley, stems and leaves separated, divided
- 2 cloves garlic, minced
- 2 teaspoons McCormick® Garlic Powder
- 2 cups all-purpose flour (250 g), divided
- 1 ½ teaspoons baking powder
- 3 tablespoons schmaltz, reserved from chicken thighs
- ¾ cup buttermilk (180 mL)
- Season the chicken thighs all over with 2 teaspoons of salt, 1 teaspoon of pepper, and the poultry seasoning.
- In a large Dutch oven, heat the vegetable oil over medium heat. Place seasoned chicken, skin-side down, in the hot oil and begin to render the chicken fat, about 5 minutes. Once the skin in crispy, flip the chicken and continue cooking for 3 minutes more. Remove the chicken from pot and set aside. Pour the chicken fat into a small bowl and reserve.
- Add the water, onion, the chopped carrot, chopped celery, and parsley stems to the pot. Return the chicken thighs to the pot and bring to a boil over medium high heat. Once boiling, reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and discard the skin and bones. Shred the meat and set aside. Strain the stock through a fine-mesh sieve and discard the vegetables.
- Add 1 tablespoon of the reserved chicken fat to the pot over medium heat, along with the sliced carrots, sliced celery, garlic, and 2 tablespoons of flour. Stir to combine.
- Slowly add the reserved chicken stock, 2 teaspoons of salt, 1 teaspoon of pepper, and the garlic powder. Add the shredded chicken back to the pot and bring to a simmer over low heat and continue cooking for 20 minutes or until the vegetables are tender.
- Meanwhile, make the dumplings: In a medium bowl, combine the remaining cups of flour, the baking powder, remaining teaspoon of salt, remaining ½ teaspoon of pepper, and the remaining 3 tablespoons of reserved chicken fat. Mix with a fork to combine. Add the buttermilk and mix to incorporate, then knead for 2 minutes, until the dough comes together.
- Pull off about 1 tablespoon of dough at a time and add to the soup. Continue cooking until the dumplings are cooked through, about 10 minutes.
- Ladle into bowls and garnish with the parsley leaves.