This “fall off the bone” chicken and dumplings recipe is another delicious & simple meal. The dumplings also are made using bacon fat, to add an extra layer of flavor and depth.
- 1 whole chicken
- 3 onions
- 2 carrots (I do not peel my carrots, just scrub them really well)
- 3 stalks with leaves of celery (rinse)
- 1 gallon of water
- 5 cloves of garlic
- 4 bay leaves
- 1.5 gallons of water
(I do not season this. I season the dish it goes in once it’s complete to make sure nothing gets to salty.)
Simmer until the chicken falls off the bone. Strain and keep off to the side. Pull chicken apart and toss back into the strained stock. Helps the meat from drying out and staying nice and moist. You can save the bones, and roast in the oven and fortify your stock with a deeper flavor of you wish.
- 2 cups all purpose flour
- A little less than a cup of heavy cream (enough to incorporate the dough where it isn’t dry. If you add to much heavy cream just add a little bit more of flour)
- 2 Table spoons of baking powder
- 4 tablespoons of rendered down bacon fat
- 2 tablespoons of salt
- 2 tablespoons of black pepper
- 3 tablespoons fresh cut chives
Add flour, salt, pepper, baking powder and whisk together. Make a well in your bowl to add the heavy cream and bacon fat. With your hands combine into a ball of dough. Don’t over knead, if you do it will create a tough dumpling. Let rest for 10 mins in the bowl with a damp towel over it.
You can use a large soup spoon to portion out dumplings, it doesn’t have to be perfect. Roll into balls.
Finishing the dish:
- Stock with chicken
- Dumplings ready to go
- Slice super thin 3 garlic cloves
- 2 onions diced
- 2 carrots diced
Once all of these steps are complete, in a pot add enough oil into the pot to coat the pan. Once the oil starts to have ripples that’s your queue to add the sliced garlic. DO NOT GO FAR FROM THE POT. Toasting garlic is a very delicate and tricky part of this dish, you’re adding flavor by layering all of these items together. If your garlic gets darker than the color of beach sand (so we are looking for a very light tan here) then the garlic should be tossed. But since we won’t do that we don’t have to worry about that! Once the garlic hits that color adds your onions and carrots and start to sweat them down (translucent) then comes the chicken with chicken stock. Bring to a boil and reduce the heat to simmer. Once it’s there add your dumplings, don’t over crowd. Cover the pot with a lid and don’t open for ten mins. To check if they are done, insert a cake tester or a tooth pick, if it comes out clean it’s done! Serve with more chopped chives and enjoy!