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

Soft, pillowy dumplings made with eggs, butter, and flour add heartiness to the broth.

Ingredients

Scale

6 eggs, room-temperature
1/4 lb butter, softened to the point that it is partially melted (one stick)
1 1/2 cups flour
2 tbsp fresh thyme or rosemary, chopped (optional)
Salt and pepper, to taste

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Instructions

Whisk eggs lightly to break yolks. Add butter and incorporate well. There may still remain little pieces of butter in the eggs. Add flour and seasonings, and stir in gently. Do not over-work the dough. It should be soft and sticky, a little thicker than a batter but not as tight as a soft dough.
Place a small amount of dumpling dough onto a spoon and scrape two or three dumplings into the simmering pot with another spoon. When the dumplings float, allow them to cook a minute or two more. Remove and taste. If the dumpling falls apart, add a little more flour and stir it in gently. If the seasonings need to be adjusted, add salt and pepper.
Continue to scrape dumplings into pot. I like to make them the size I get when I scrape 4 or 5 off a large tablespoon. Bring back to a simmer and cook for a few minutes.