Austin Chef's Table by Crystal Esquivel

Author:Crystal Esquivel
Language: eng
Format: epub
ISBN: 9780762793327
Publisher: Lyons Press

CHICKEN & DUMPLINGS

24 Diner offers a Chicken & Dumplings special every Tuesday, and the dish has quickly become a customer favorite. Chef Curren opted for this weekly special in lieu of a daily blue plate special, and he loves serving his take on the classic dish each week. The chicken base is started with a fresh mix of carrot, onion, and celery, and the dumplings are made light and flavorful with the addition of buttermilk and chives. This recipe makes enough for a large family supper. Recipe courtesy of Executive Chef Andrew Curren.

SERVES 16–18

For the pulled chicken and chicken stock:

1 carrot, roughly chopped

1 medium onion, roughly chopped

2 celery stalks, roughly chopped

1 tablespoon salt

A few sprigs fresh thyme

2 bay leaves

3½-pound whole chicken

1 gallon water

For the dumplings:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 eggs

¼ cup minced chives

¾ cup buttermilk

For the soup:

3 carrots, roughly chopped

2 red onions, roughly chopped

½ bunch celery stalks, roughly chopped

7 garlic cloves, peeled

5 tablespoons butter

5 tablespoons canola oil

1 tablespoon finely chopped fresh thyme

2 teaspoons finely chopped fresh rosemary

1 teaspoon celery seed

1 teaspoon black pepper

1 tablespoon salt

2 bay leaves

1¼ cups all-purpose flour

¾ cup heavy cream

To prepare the pulled chicken and chicken stock: Place the carrot, onion, and celery in the bottom of a large, heavy-bottomed stockpot. Sprinkle with salt, thyme, and bay leaves, and place the chicken on top. Cover with water and bring to a boil. Immediately reduce heat to low and simmer for 40 minutes.

Remove from the heat and let the chicken and stock cool until it is comfortable to handle. Remove the chicken and strain stock; reserve. Pull all skin and bones from the chicken and separate out the meat.

To prepare the dumplings: Whisk together the flour, baking powder, and salt in a medium bowl; make a well in the center of the mixture. In a separate bowl, whisk together the eggs, chives, and buttermilk. Pour the wet ingredients into dry ingredients and stir with a wooden spoon until just mixed together.

To prepare the soup: Combine the carrot, red onion, celery, and garlic in a food processor and process until minced—do not puree. Alternatively, mince the vegetables by hand and mix them together.

In a large soup pot, heat butter and oil over medium heat. Add minced vegetables, thyme, rosemary, celery seed, black pepper, salt, and bay leaves. Sauté, stirring often, for 25 minutes, or until vegetables are tender. Add flour and cook, stirring, for 3–5 minutes more. Add 3½ quarts (14 cups) chicken stock and heavy cream and bring to a simmer; cook for 5 minutes. Stir in the pulled chicken. Drop large spoonsful of the dumpling batter into the soup, and allow the dumplings to cook on top for a few minutes. Serve immediately.

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