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Tim Mcgraw's Chicken and Dumplings! Recipe

Tim Mcgraw's Chicken and Dumplings! Recipe

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Ingredients:

Serving

1 roasting chicken (4- to 5-lb, or 2 small chickens)
1 onion, quartered
2 stalks celery, chopped
3 garlic cloves, crushed
2 sprigs fresh parsley
1 tsp dried whole thyme
1/2 tsp dried sage
1 bay leaf
2 cloves
1 tsp salt
1 tbsp black peppercorns
3 quarts water
2 tbsp butter
2 tbsp flour
1 cup chopped yellow onion
2 carrots, chopped small
1 cup diced celery
2 chicken bouillon cubes
1/4 cup cornstarch
1/4 cup cold water
2 cups frozen sweet peas , defrosted and drained
1/4 cup mixed chopped fresh herb (such as parsley , dill and thyme)
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup minced green onion
1/4 cup minced fresh parsley
1 egg, beaten
1 cup milk

Directions:

In a large, heavy soup pot, place chicken, quartered onion, celery, garlic, parsley, thyme, sage, bay leaf,cloves, salt, peppercorns and water. Bring to a boil over medium-high heat, then reduce the heat, cover and simmer until chicken falls from the bones, about 1 hour.
Remove chicken to cool and drain. Strain the broth, pressing firmly on solids to extract the liquid. Let broth settle then skim off the excess fat. Reserve broth.
Meanwhile, when chicken is cool enough to handle, tear the meat into bite-sized pieces and set aside; discard the skin and bones.
Melt butter in a large pot and whisk in 2 tablespoons flour until smooth. Cook over medium heat, stirring constantly for 3 minutes. Whisk reserved broth into butter and flour mixture and continue whisking vigorously until sauce comes to a boil and no lumps are left. Add chopped onion, diced carrots and celery and reserved chicken. Whisk in bouillon cubes and allow sauce to reduce by half.
In a small bowl, mix cornstarch with 1/4 cup cold water. Whisk the slurry into the sauce and return to a boil to thicken. Taste and adjust seasoning.
To make the dumplings: In a large bowl, quickly mix dumpling ingredients until just combined to make a loose dough. Thin with water if needed. Don't overmix. With a 1/4-cup measure, drop scant quarter-cupfuls of batter into the simmering liquid. Cover and cook (don't peek!) for about 15 to 20 minutes or until fluffy and cooked through.
Stir in peas and chopped fresh herbs. Serve immediately. Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	743.28 Kcal (3112 kJ)
Calories from fat	253.57 Kcal
		% Daily Value*
Total Fat	28.17g	43%
Cholesterol	698.57mg	233%
Sodium	1899.47mg	79%
Potassium	1195.59mg	25%
Total Carbs	58.44g	19%
Sugars	5.3g	21%
Dietary Fiber	7.79g	31%
Protein	60.41g	121%
Vitamin C	49.2mg	82%
Vitamin A	8.7mg	289%
Iron	18mg	100%
Calcium	345.1mg	35%

Amount Per 100 g
Calories	85.41 Kcal (358 kJ)
Calories from fat	29.14 Kcal
		% Daily Value*
Total Fat	3.24g	43%
Cholesterol	80.27mg	233%
Sodium	218.27mg	79%
Potassium	137.39mg	25%
Total Carbs	6.72g	19%
Sugars	0.61g	21%
Dietary Fiber	0.9g	31%
Protein	6.94g	121%
Vitamin C	5.7mg	82%
Vitamin A	1mg	289%
Iron	2.1mg	100%
Calcium	39.7mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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