Name: Chicken and Dumplings
Ingredients: 3 or 4 bone-in, skin-on chicken breasts; chicken stock (recipe below); 2 cups onions, diced; 5 to 6 cloves garlic, thinly sliced; 2 cups carrots, diced; 1 cup celery, sliced into half moons; 1 cup celery root, peeled and diced; 2 lb Red Bliss or small Yukon Gold potatoes, quartered; 2 tbsp fresh thyme, chopped; Salt and pepper, to taste; Dumplings (recipe below)

Description

A slow-simmered stock made with chicken, vegetables, garlic, and herbs creates a deep, flavorful base.

Ingredients

Scale

5 lb chicken necks and backs (a whole chicken or various pieces and parts work well enough)
1 large onion, peeled and chopped
1 carrot, peeled and copped
2 stalks celery, chopped
3 heads garlic, split crossways
1 tsp black peppercorns
1 bay leaf
Lots of sprigs fresh thyme

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Instructions

Place chicken (organs are good too, but not livers!) in stockpot with onions, carrots and celery.
Place garlic and herbs in pot. Cover with cold water to 1 inch above ingredients and place pot on stove. Bring to a boil and reduce heat to a minimal simmer*.
Skim fat and foam immediately. Cook 2 hours at a low simmer, skimming fat and foam regularly. When done, skim fat and strain through a coarse mesh strainer. Strain again with a fine mesh strainer.