This might be the better recipe of the two offered here.
Recipe #1
Roasted Chicken:
1 (3-pound) whole chicken
Salt and freshly ground black pepper
4 ounces unsalted butter, softened
1 lemon, halved and juiced; halves reserved
1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary
1 onion, halved
4 garlic cloves, smashed
Fresh whole herbs, such as rosemary, thyme and parsley sprigs
Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.
In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.
Chicken Stock:
2 tablespoons olive oil
2 carrots, cut in large chunks
2 celery stalks, cut in large chunks
1 onion, halved
1 garlic bulb, halved
Reserved chicken bones
2 quarts cold water
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and sauté for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.
Dumplings:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 to 1 cup buttermilk
To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl,
lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.
1 (3-pound) whole chicken
Salt and freshly ground black pepper
4 ounces unsalted butter, softened
1 lemon, halved and juiced; halves reserved
1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary
1 onion, halved
4 garlic cloves, smashed
Fresh whole herbs, such as rosemary, thyme and parsley sprigs
Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.
In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.
Chicken Stock:
2 tablespoons olive oil
2 carrots, cut in large chunks
2 celery stalks, cut in large chunks
1 onion, halved
1 garlic bulb, halved
Reserved chicken bones
2 quarts cold water
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and sauté for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.
Dumplings:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 to 1 cup buttermilk
To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl,
lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.
Recipe #2
Such a good warm meal for your belly and is an absolute go-to.
1 large fryer, about 4 pounds
2 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
8 garlic cloves, peeled
4 bay leaves
4 sprigs fresh thyme
4 quarts water
Salt and freshly ground black pepper
Cayenne
1 egg
1 3/4 cups milk
White pepper
2 tablespoons baking powder
3 tablespoons chopped parsley
1 1/4 cups flour
3 tablespoons cornstarch
In a large stock pot, combine the chicken, onions, celery, carrots, garlic, bay leaves, and fresh thyme. Cover with water. Season the liquid with salt, pepper, and cayenne. Bring the liquid to a boil and reduce to a simmer. Cook for about 2 hours, or until the chicken is tender. Drain the mixture, reserving the cooking liquid and 1 cup of the vegetables. When the chicken has cooled, skin and debone the chicken. Set the chicken meat aside. In a mixing bowl, beat the egg and 1 cup of the milk together. Season the mixture with salt and white pepper. Stir in the baking powder and parsley. Stir in the flour, mixing to make a thick paste. Fold in 1 cup of the reserved vegetables. If any fat has risen to top of the broth, skim the fat off and discard. Return the chicken broth and chicken meat to the stock pot. Bring the liquid to a boil. In a small bowl, dissolve the cornstarch in the remaining milk. Whisk the cornstarch mixture into chicken broth. Bring the liquid back to a boil and reduce to a simmer. Drop heaping tablespoons of the dumpling batter into the hot mixture, distributing the dumplings evenly, until all the batter is used. When the dumplings have risen to the surface, simmer and cook for 4 minutes, stirring gently. Serve the chicken and dumplings immediately in soup bowls.
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