Hen and Dumplings

Name: Hen and Dumplings
Yield: serves 6 to 8, with leftovers
Ingredients: 1 (4-pound) chicken with neck, gizzard, and heart; 3 medium carrots; 3 celery stalks; 1 small onion, halved; 1 head of garlic, unpeeled, cut in half crosswise; 2 dried bay leaves; Kosher salt; 1 teaspoon black peppercorns; 1 large leek, white and green parts cut into a medium dice and washed, green top washed and reserved; About 20 sprigs fresh flat-leaf parsley, stems reserved and leaves chopped (2 tablespoons) for garnish; 3/4 cup dry white wine; 1 cup heavy cream; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon kosher salt; 2 large eggs; 1/2 cup buttermilk; 8 tablespoons (1 stick) unsalted butter, melted; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons thinly sliced fresh chives; 1 small bunch of fresh chives, cut into 3/4-inch batons; Freshly ground black pepper

December 9, 2011

A laying hen is a different animal from the six- to ten-week-old supermarket fryers, roasters, and broilers we usually see. Laying hens are typically sold between one and three years old and create a different sort of stew, deeper in overall flavor but with less succulent meat. If you are using a laying hen, increase the cooking time to about an hour and a half, or until the meat is very tender. It will not be necessary to remove the breast meat during cooking as directed below.

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