Chicken and Dumplings Recipe | SAVEUR

Chicken and Dumplings

Chicken and Dumplings

This dish from Andrea Reusing of the restaurant Lantern, in Chapel Hill, North Carolina, highlights the flavor of heritage chicken.

Laura Sant

This dish from Andrea Reusing of the restaurant Lantern, in Chapel Hill, North Carolina, highlights the flavor of heritage chicken.

Chicken and Dumplings
This dish from Andrea Reusing of the restaurant Lantern, in Chapel Hill, North Carolina, highlights the flavor of heritage chicken.
serves 8

Ingredients

1 (4-lb.) heritage chicken, legs removed
Kosher salt and freshly ground black pepper, to taste
14 lb. slab bacon, cut into slivers
2 tbsp. canola oil
2 tsp. dried thyme
4 cloves garlic, chopped
4 medium carrots, thickly sliced
4 stalks celery, thickly sliced
2 large yellow onions, cut into 1" chunks
1 fresh bay leaf
2 23 cups flour
1 cup white wine
1 tbsp. baking powder
12 tsp. baking soda
5 12 tbsp. melted butter, cooled slightly
34 cup buttermilk
2 tbsp. finely chopped parsley

Instructions

Halve chicken legs, separating thigh from drumstick; season with salt and pepper; set aside. Put remaining chicken into a pot; cover with salted water; boil. Reduce heat; simmer until breast is just cooked, 12–15 minutes. Remove chicken. Cut breast and wings from carcass. Discard any skin and bones from breast and wing meat; cut into 1" chunks; chill. Return carcass to pot; simmer for 1 hour. Strain; reserve 4 cups broth (save remainder for another use).
Meanwhile, cook bacon in a large wide pot over medium heat until crisp, 8–10 minutes. Transfer bacon to a plate; leave fat in pot. Add and heat oil; brown drumsticks and thighs, 8–10 minutes. Transfer to a plate. Add thyme, garlic, carrots, celery, onions, and bay leaf; cook until light brown, 18–20 minutes. Add 23 cup flour; cook for 1 minute. Add wine; cook for 1 minute. Whisk in reserved broth and salt and pepper to taste. Nestle in drumsticks, thighs, and bacon. Reduce heat to medium-low and simmer, covered, for 15 minutes.
Whisk together remaining flour, baking powder, baking soda, 1 12 tsp. salt, and 14 tsp. pepper in a bowl. Combine butter, buttermilk, and parsley in a second bowl; pour into flour mixture; stir to make a thick batter. Uncover pot; add breast and wing meat. Drop batter in 8 large spoonfuls over the top. Simmer, covered, until dumpings are cooked, 20–25 minutes.