Chicken and Dumplings

Name: Chicken and Dumplings
Yield: serves 6 to 8
Ingredients: One 3- to 3 1/2-pound chicken; 10 to 12 cups cold water; 2 celery stalks with leaves; 2 tablespoons unsalted butter; 2 sprigs fresh thyme; 6 fresh sage leaves; 2 teaspoons sea salt; 1/2 teaspoon freshly ground black pepper; 2 cups self-rising flour (see Know-how, page 53); 1 teaspoon sea salt, plus more to taste; 1/4 teaspoon baking soda; Pinch of sugar; 4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces, or 1/4 cup vegetable shortening; 1/2 to 3/4 cup well-shaken buttermilk; Freshly ground black pepper; 1/4 cup chopped fresh parsley

December 14, 2011

I grew up on this velvety stew of shredded chicken and puffy dumplings. Not only is it comforting and delicious, but, because it stretches a little meat a long way using just a few ingredients, it is yet another example of Southern culinary resourcefulness.

Recipe notes

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