Holiday Recipe: Chicken and Dumplings
42nd Street Oyster Bar Chef David Greenwell, 43, lives in Wake Forest with his wife, Tammy, and children, Tatum, 3½, and Ethan, 20 months. They spend the holidays alternately at home, in Salisbury with David’s family or in Ohio with Tammy’s family. David’s recipe, Chicken and Dumplings, is a dish he and his wife both ate during their childhoods with their respective families. David says it’s a great comfort food dish to share with the whole family on a cold day.
1 roasting chicken
1 medium onion, rough chopped
2 garlic cloves
2 carrots, unpeeled and rough chopped
2 celery stalks, rough chopped
1 teaspoon whole black peppercorns
2 large sprigs of fresh thyme (or about 1/2 teaspoon dried)
Rinse chicken thoroughly with cold water and remove any string, wire or giblets (all giblets but liver can be added to the following stock if desired).
In a heavy-bottomed stockpot sweat onion, garlic, carrots and celery. When onions are translucent, add peppercorns, thyme and chicken.
Cover with cold water and bring to a simmer. Simmer until chicken is falling off the bone.
Turn off heat, remove chicken and allow stock to cool. Pull chicken meat and discard bones and skin.
After stock has cooled, skim off the fat that has risen to the surface and strain the stock. Set aside.
8 egg yolks
Pinch baking soda
1 teaspoon salt
3-plus cups of flour
Sift flour, salt and baking soda together.
Place the 3 cups of flour on a work surface and make a well. Incorporate egg yolks and work into a hard dough. (It should come together but not be sticky. If too moist, add flour a tablespoon at a time until the dough is hard and slightly elastic.)
Roll out about 1/8 inch thick and cut into dumplings about 1-by-2 inches (a pizza wheel makes quick work of this). Sit cut dumplings aside at room temperature to dry slightly.
Bring the chicken stock back to a low boil, just above a simmer, and add the dumplings a handful at a time, stirring well until all are incorporated. Add the pulled chicken and cook until dumplings are tender (about 25 or 30 minutes).
Season to taste with salt and black pepper. The broth will thicken as the dumplings cook.