Classic Chicken and Herbed Dumplings with Aromatic Vegetables

Name: Classic Chicken and Herbed Dumplings with Aromatic Vegetables
Yield: Serves 6 to 8
Ingredients: 1 , large roasting chicken, 6 to 7 pounds, butchered according to illustrations below; 1 , large onion cut into large chunks (unpeeled); 2 , bay leaves; , Table salt; 3 ribs, celery, trimmed and cut into 1-by-1/2-inch pieces; 4 , carrots, peeled and cut into 1-by-1/2-inch pieces; 6 , boiling onions, peeled and halved; 4 tablespoons, unsalted butter softened, or chicken fat from the cooked chicken; 6 tablespoons, unbleached all-purpose flour; 1 teaspoon, dried thyme; 2 tablespoons, dry sherry or vermouth; 1/4 cup, heavy cream (optional); 3/4 cup, frozen peas, thawed; 1/4 cup, minced fresh parsley leaves; , Ground black pepper or ground white pepper; 2 cups, unbleached all-purpose flour; 1 tablespoon, baking powder; 3/4 teaspoon, table salt; 1/4 cup, minced fresh parsley leaves, chives (or scallion greens), dill, and tarragon; 3 tablespoons, unsalted butter; 1 cup, milk

Main Courses
Chicken
Vegetables

Appears in Cook's Illustrated March/April 1997

An oven roaster delivers a flavorful broth and generous chunks of chicken, while dumplings made with hot milk and no eggs are tender yet substantial.

SERVES 6 to 8

TIME 2 hours

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