Emeril's Chicken and Dumpling

It was my very first experience with a homemade chicken and dumpling. I made homemade chicken broth and everything! I was quite impressed with myself!! It was hearty and comforting. It tastes so wonderful and rich. The dumpling is absolutely one of the best parts of this meal. It's flaky and tasty. Oh and the broth... I don't know if I will ever be able to be satisfied with canned chicken broth anymore. You all know what I mean. This meal would be an excellent choice for a cold, snowy day, perhaps, although many Asians might argue that good, warm soups are definitely a Summer meal. But the bottom line is that this soup is amazing and I'll eat it in Summer or Winter, or Spring or Fall.

Chicken and Dumpling
Adapted from Emeril's recipe

Ingredients:

For the broth:

• 2 chickens (4 pounds each), backs removed and cut into 8 pieces each
• 1 large onion, coarsely chopped
• 6 cups water
• 2 bay leaves
• 1 1/2 teaspoons salt

For the dumplings:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoons butter
• 1 cup milk
• 7 tablespoons butter
• 10 tablespoons all-purpose flour
• 1/4 cup dry white wine
• 2 teaspoons Essence, recipe follows
• 1 teaspoon fresh thyme leaves
• 3 ribs celery, cut into 1/2-inch pieces on the diagonal
• 4 carrots, peeled and cut into 1/2-inch pieces on the diagonal
• 1 large onion, cut into 1-inch pieces
• 1/4 cup heavy cream
• 1/2 cup frozen green peas, thawed
• Salt and freshly ground black pepper
• 3 tablespoons chopped fresh parsley leaves

Directions:

Cut chicken backs, necks and wings into 1-inch pieces.

For the broth: in a large pot, combine the chicken, onions, water, bay leaves and salt. Bring to a boil. Reduce heat to low and simmer, partially covered, until the chicken is tender, about 45 minutes. Remove the chicken pieces and set aside. Discard the chicken backs, necks, and wings. When the chicken pieces have cooled, remove the meat from the bones in chunks and set aside. Discard the skin and bones. Strain the broth and discard the vegetables.

Prepare the dumplings: In a medium bowl, mix the flour, baking powder, and salt together. In a small saucepan over low heat, bring the butter and milk to a simmer. Stir the butter and milk mixture into the dry ingredients with a fork and stir until the mixture just comes together. On a lightly floured surface, roll the dough out to a 1/8-inch thickness. Cut into long strips 1-inch wide. Transfer to a large plate or baking sheet and cover with plastic wrap. Refrigerate until ready to use.

In the cleaned Dutch oven, melt the butter over medium heat. Whisk in the flour and cook until golden-brown, 3 to 4 minutes. While whisking, add the wine, the reserved chicken broth, Essence, and thyme. Cook until thickened, about 5 minutes, then add the celery, carrots, and onion. Cook until the vegetables are tender-crisp, about 15 minutes. Add the reserved chicken meat, heavy cream, and peas. Season with salt (if necessary), and add black pepper, to taste.

Place the dumplings on top of the chicken mixture and gently stir into the hot liquid. Cover and simmer until the dumplings are cooked through, about 10 minutes. Gently stir in the parsley. Serve in large soup bowls.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
(This seasoning is one of my very favorite seasonings ever! I use this for lots of things. For seasoning steak meat for grilling, for turkey burgers, for chicken, etc. You can make it yourself or buy it at a local grocery store.)

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper|
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup