Original Recipe from Glorious American Food

This dish takes a bit of work so I do not make it often, probably only once every few years, but it is so delicious.  Since we have dill and celery in the box this week I thought I would modify it a bit and include it in with this week’s recipes.   I made it last night and served it with roasted cauliflower which made for a very white meal. I am suggesting either steamed or roasted broccoli which would be a much more colorful and an equally delicious pairing. 

Salt and freshly ground Black Pepper
1 1/2 TB unsalted Butter
2 Celery Ribs, chopped
1 small Onion, chopped
1 1/2 TB all-purpose Flour
1 1/4 cups Eatwell Farm Chicken Stock
1 cup Heavy Cream
1/4 cup chopped fresh Dill
For the Dumplings:
1 cup all-purpose Flour, sifted
1/2 tsp Baking Powder
1/8 tsp Baking Soda
1/2 tsp Salt
1 1/2 TB unsalted Butter, melted
1/3 cup Buttermilk or I used Yogurt
1/4 cup chopped fresh Dill
3/4 cup Eatwell Farm Chicken stock

If you are using precooked chicken go straight to making the sauce, if you are starting with raw chicken: lightly salt and pepper chicken pieces, then brown in a large heavy skillet in melted butter over moderate heat.  Once mostly cooked, remove chicken pieces to a heatproof  platter and reserve in preheated oven set at 300F.  To the pan add the bones, chopped celery, and onions and cook until they wilt (if you are using precooked chicken add now)  Add the flour and cook, stirring for 5 minutes.  Add the chicken stock and cream and reduce the heat to low.  Simmer for 30 minutes.  Remove the bones and pour into a tureen.  Fold dill into the sauce, add the chicken pieces reserved in the oven (if you are doing this from scratch).  Keep in a warm oven until dumplings are ready.

Bring the stock to a boil in a good sized sauce pan.  You may want to add water so you have enough liquid to simmer the dumplings which is what I did last night.  To prepare the dumplings sift the dry ingredients into mixing bowl.  Add the melted butter and buttermilk and blend until smooth.  Fold in the chopped dill.  Drop dumpling mixture by soup spoonfuls into the simmering stock.  Cover and cook for 5 minutes, with a slotted spoon, turn over and cook 5 minutes more.  Poach until the dumplings are puffed and cooked in the center.  I make my dumplings on the smaller side so they cook a bit faster.  This dish is traditionally served with minted peas and glazed carrots, we had it with cauliflower.  Save the dumpling water for soup!