Tim Mcgraw's Chicken And Dumplings!

Total Time: 1 hr 55 mins Preparation Time: 35 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 1 roasting chicken (4- to 5-pound, or 2 small chickens)
• 1 onion, quartered
• 2 stalks celery, chopped
• 3 garlic cloves, crushed
• 2 sprigs fresh parsley
• 1 teaspoon dried whole thyme
• 1/2 teaspoon dried sage
• 1 bay leaf
• 2 cloves
• 1 teaspoon salt
• 1 tablespoon black peppercorns (or 1/2 teaspoon ground black pepper)
• 3 quarts water
• 2 tablespoons butter
• 2 tablespoons 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 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup minced green onion
• 1/4 cup minced fresh parsley
• 1 egg, beaten
• 1 cup milk

Recipe

• 1 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.
• 2 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.
• 3 meanwhile, when chicken is cool enough to handle, tear the meat into bite-sized pieces and set aside; discard the skin and bones.
• 4 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.
• 5 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.
• 6 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.
• 7 stir in peas and chopped fresh herbs. serve immediately. enjoy!