Chicken and Dumplings
The hearty soup/stew is a hit in our house, especially with my husband, who refers to just about any chicken dish as “silly food.” Turn silly into serious with this perfect winter dish.
1 whole chicken, cut into 8 pieces
4 large onions, washed and quartered with skins on
5 celery stalks, washed and roughly chopped
1 bag baby carrots
1 head of garlic, washed and chopped in half across the middle
1 teaspoon peppercorns
1 tablespoon coarse sea salt
1 bay leaf
½ box Annie’s frozen dumplings
Heat oven to 350 degrees F. Roast chicken with the onions, celery, ½ the bag of baby carrots, garlic, peppercorns, coarse sea salt, and bay leaf until the breast meat registers 150 degrees F with a meat thermometer.
Transfer all the contents of the roasting pan to a large stock pot and fill the pot with enough water to just cover the contents. Place on medium heat and simmer to create a nice, rich stock – about 90 minutes. Stir occasionally.
Strain the chicken and vegetables from the stock and set aside. Allow to cool an pick chicken meat from the bones. Set aside.
Return the liquid stock to medium heat. Add the other ½ of the bag of baby carrots and simmer until the carrots are tender, about 15 minutes.
Follow the directions on the dumpling box, by dropping in a dumpling at a time while the stock is boiling, stirring to keep them from sticking. The rest of the dumplings can be put back in the freezer and saved for another dish.
Allow the dumplings to cook until tender. Turn off the burner and add pulled meat back to the pot. Stir and season with more salt and pepper to taste. Keep on the stove with the burner off long enough for the chicken to heat through again.