Chicken and Dumplings

foodnetwork.com

Suzanne

subheading: 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

¼-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

subheading: 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

subheading: Dumplings:

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

2 eggs

¾ to 1 cup buttermilk

subheading: Supreme Sauce:

2 tablespoons butter

1 tablespoon oil

½ cup diced carrot

½ cup diced celery

3 cloves garlic, minced

2 bay leaves

¼ cup flour

6 cups chicken stock

¼ cup heavy cream

Freshly ground black pepper, for garnish

Chopped flat-leaf parsley, for garnish

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