Miss Humps Chicken n’ Dumps

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Recipe intro

Introducing the delightful "Miss Humps Chicken n Dumps Recipe," a comforting dish that will warm your heart and satisfy your taste buds. This recipe combines tender chicken with fluffy dumplings in a rich and flavorful broth. Perfect for chilly evenings or when you're craving some homemade goodness. Get ready to indulge in this classic comfort food that is sure to become a family favorite.

Keywords: chicken and dumplings, comfort food, homemade, flavorful, family favorite.

Miss humps chicken n dumps recipe details

Miss humps chicken n dumps recipe, recipe Rating: 4.6
Number of votes:103

Best Chicken and Dumplings Your Gullet Will Ever Experience!
Ready in: 4 hours

Ingredients

Serves: 12

• 1/2 Cup EVOO
• 1/2 Cup Balsamic Vinegar (just a little under a half cup)
• 4 Cloves + 1 Head (Not Minced) Minced Garlic (Don’t Cheat-Use Fresh!)
• 2 Generous TBSP Herbes de Provence
• 1 Lemon Juice (save juiced lemons for roasting)
• 2 TSP + 3 Sprigs Rosemary (sprigs are for roasting)
• 1 Large onion, rough chopped (because it’s better rough)
• 3.5-4 lbs. Chicken (whole Chicken, Bone in Breasts, or Cut Up Parts, Bone-in)
• 1 Cup Chopped carrots ( I do a dice)
• 1/2 Cup Chopped celery (I do a dice)
• 1 cup Heavy Cream
• 1/2-3/4 Cup Buttermilk (Eyeball it and see note below)
• 1 Large egg
• 1 TSP Baking Power
• Couple Pinches Salt
• Couple Pinches Black Pepper
• 2 Cups,Plus about a cup, divided and more for dusting or so Flour (Real Men Don’t Ask For Directions-Eyeball it! )
• 3 Sticks Butter (Oh yeah, baby!)
• 3/4 Stock Pot Chicken Stock

Preparation method

Prep: 2 hours | Cook: 2 hours

1. Oven 350 – Prep Chicken for Roasting: Rough Chop Large Onion, place in glass 13 x 9 baking dish. Take one stick of butter at room temp, lightly season butter with herbs de provence, and pinch of minced garlic. Place Chicken over Onions, and stuff seasoned butter under chicken’s skin (make sure to use all the butter), take squeezed lemons and heads of garlic (smash ’em) and throw in the roasting pan.
2. Combine EVOO, Vinegar, 4 Cloves Minced Garlic, Herbes de Provence, 2 TSP Rosemary, and the Juice of 1 Lemon….Whisk until well combined, slowly pour over chicken, coating all pieces, cover with foil and bake about an hour, until onions caramelize. Chicken may still be a bit undercooked, but that’s OK!
3. While chicken is baking, crack open beer, and drink it. Compose self, and dice carrots and celery. Melt butter and add flour until a paste forms (shouldn’t be too thick). You must keep an eye on this, and stir frequently or it will burn. Cook over medium heat until the color of peanut butter. Add the diced vegetables and make sure they are evenly coated by the roux. Cook for about 5 minutes, and slowly add the heavy cream, stirring and full incorporating after each addition. Turn heat to medium low and cook until thickened. when it begins to thicken, it will tighten up quickly. Remove from heat, and add a ladle-full of chicken stock to the veggie mixture. Whisk to incorporate. Repeat until it is thin enough to add to the stock. Simmer on low, once incorporated.
4. When onions have caramelized, remove from oven, and let cool. Once cool enough to handle take cooked onions and chop. Add to stock mixture. Place chicken on cutting board to cool, dump all juices from the pan into the stock.
5. To make dumplings: take flour, buttermilk, baking power, salt and egg, and gently mix. Dough should come together and be sticky. Turn out on heavily floured surface. Sprinkle generously with flour and slowly roll out (using floured rolling pin). Roll out until 1/8″ thick. Cut into narrow strips, and cut into mini pieces (these things will plump up). Immediately drop into stock mixture, let boil as you cut chicken off the bone. They should boil for about an hour and a half. Add cut up chicken and cook until dumplings have soft velvety texture (about another 30 minutes).