CHICKEN AND SOURDOUGH DUMPLINGS
Sourdough dumplings are extremely easy to make with fresh sourdough starter or sourdough starter discard. They have a great chewy texture and pleasant, slightly sour flavor. When boiled in broth or liquid, they become light and fluffy, perfect for a refined chicken and dumpling soup!
Provided by Courtney Queen
Time 8h20m
Number Of Ingredients 13
Steps:
- Mix the dumpling ingredients in a medium-sized bowl until well incorporated. Cover the bowl and let the batter ferment at room temperature for 8 hours.
- Preheat your oven to 250℉.
- Rinse and pat dry your chicken if necessary.
- Salt and pepper the whole bird, spreading all seasonings evenly.
- Heat an 8-quart oven-safe stainless steel, enameled, or cast-iron pot over medium heat. Add the butter. Once it is melted and bubbling add the whole chicken, breast side down.
- Brown the chicken on each side for 5 to 7 minutes (or until golden brown). If the butter is burning, turn your heat down a bit.
- While the chicken is browning, wash and peel the carrots, wash the celery stalks, and peel the shallots.
- Cut the shallots into slices and add them around the browning chicken. Stir them occasionally.
- Chop the carrots and celery into 1-inch chunks.
- Once the chicken has browned on all four sides, set it breast side up in the pan and add the other vegetables around it.
- Sprinkle it with the dried thyme and add the water.
- Bring the pot to a simmer before covering it and transferring it to your oven for a slow 4-hour cooking.
- Remove the chicken from the oven, uncover the pot, and let it cool for 10 minutes.
- Using a fine mesh strainer, pour most of the broth off the chicken into a large mixing bowl.
- Using two large spoons, gently lift the chicken from the pot onto a large dish. It is normal for the chicken to fall apart - just try to be gentle and lift out all pieces. Gently scoop out the vegetables and place them alongside the chicken or in a separate dish.
- Strain the rest of the broth through the strainer into the bowl.
- Add the strained broth back to the pot and bring it to a simmer over medium heat. Taste the broth and season with more herbs, salt, and pepper if needed.
- Using a soup spoon, drop dollops of sourdough dumpling batter into the simmering broth.
- Cook the dumplings for 7 to 10 minutes, turning them over once during cooking.
- While the dumplings cook in the broth, arrange your serving dishes. Large shallow bowls work well.
- Place some vegetables in each bowl, and then pick some dark and light chicken meat and shred it into each bowl.
- Once the dumplings are cooked, divide them equally into each bowl.
- Ladle hot broth over the bowls and garnish them with fresh herbs (parsley, sage, or thyme) if desired.
CHICKEN & SOURDOUGH DUMPLINGS
A nice change from traditional chicken and dumplings. A little more work, but worth the effort. Can easily be increased to accomodate more.
Provided by Renate
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Chicken: Over medium heat add flour to melted shortening.
- Stir constantly while adding all other ingredients except chicken.
- Add chicken, pour into a 3-quart casserole dish.
- Dumplings: In large mixing bowl thoroughly stir together flour, salt, baking soda and baking powder.
- Combine milk, egg, sourdough starter, and oil.
- Add to dry ingredients all at once, stirring just till moistened.
- Drop dough from tbsp into boiling water (dip spoon in hot liquid before dropping dumpling each time to help batter slide right off).
- Cover and simmer for 15 minutes.
- Remove with slotted spoon, drain and place on top of cooked chicken.
- Cook, uncovered in over, at 350º for 10 minutes.
- Serve hot.
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