Chicken & Dumplings

3 lbs. farm-raised, organic, whole chicken (roasting instructions)
16 cups filtered water
1 large onion, medium chopped
6 large celery stalks, medium chopped
6 medium carrots, peeled and medium chopped
1 large leek, medium chopped
2 medium bell peppers, medium chopped
10 large crimini mushrooms, medium chopped
1/4 cup raw milk
2 tbsp kosher salt
1 tbsp black pepper
2 tbsp dried thyme

2 cups all-purpose flour
1 tbsp baking powder
1 tsp kosher salt
1/2 cup raw milk

After roasting the chicken and removing it from the oven, allow it to rest while you prepare the water. In a very large soup pot, add 16 cups water and bring it to a low boil. While the water is heating, remove as much meat from the chicken bones as possible; set aside. Add the chicken bones and skin to the water and cook for 45 min.

During this time, prepare your vegetables and set aside in a large bowl. Once the simple stock is finished cooking, use tongs and a spider to remove all the chicken bones and skin. Then add the vegetables, as well as the raw milk through dried thyme. Cook over medium-high heat for 30 min.

Prepare your dumplings by mixing together the flour through raw milk in a medium bowl. Liberally flour your working surface and roll out the dumplings to cut into rectangles.

Add to the soup one at a time, ensuring none stick together. Lower the heat to medium and cook for 20 min. Serve with fresh parsley if desired.

~Yields 8-10 servings.

Recipe printed from Le Grand Fromage:

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