Fresh chopped Sage. 1. Pinch. Cayenne Pepper. 1/2. Cup. Heavy Cream. 5. Oz. Beurre Manie (equal parts butter and flour).
Chicken and Dumplings Serves: 6
Chicken Base Ingredients QUANTITY
UNIT
ITEM
2 3/4 1/2 1/2 1.5 1 1 1/2 1/2 1/2 1/2 1 1/2 5
Tbsp Cup Cup Cup Tbsp Qt Lb Tbsp tsp tsp tsp Pinch Cup Oz
Salted butter Diced Vidalia Onion Diced Celery Julienne Carrots Minced Garlic Chicken Stock Shredded Chicken Salt Pepper Fresh chopped Thyme Fresh chopped Sage Cayenne Pepper Heavy Cream Beurre Manie (equal parts butter and flour)
Instructions In large Rondeau on medium heat add butter, sautee onion and garlic, add celery, carrots, kosher salt and black pepper until translucent. Add thyme, sage and chicken stock and bring to a simmer for 10 minutes Add shredded chicken and check seasoning. Thickening In a separate Rondeau add all bueree maine and half of the hot base above. Puree with an immersion blender until smooth. Incorporate mixture back into the first Rondeau using a whisk. Bring to a hard boil and then reduce heat and simmer for an additional 15 mins to reduce. Whisk in cream Adjust salt and pepper to taste
Dumplings Ingredients QUANTITY
MEASURE
ITEM
2
Cups
Flour
1.25
Tbsp
Baking Powder
1
tsp
Salt
1
Cups
Chicken Broth
1.25
Tbsp
Unsalted Butter (Melted)
1
Each
Egg
2
tsp
Celery Seed
1.5
Qt
Chicken broth to poach dumplings
Instructions Combine flour, baking powder and salt in a bowl
Combine broth, egg, butter, and flour mixture by making a well in the dry mix until just incorporated.
Dumpling mix needs to be made in advance and set for 2 hours before use.
Bring 1.5 Qts of chicken broth to a simmer.
Using a 45/.5 oz scoop add dumplings to the poaching liquid and poach until fluffy and firm to the touch.
Add dumplings to the top of the base and lightly season with celery salt.
