Chicken and Dumplings

Key Facts

INGREDIENTS measuring cup Servings: 6 (makes about 9 cups) 2 1/2 to 3 pounds bone-in, skin-on chicken breasts 1 medium yellow onion (8 ounces), unpeeled 1 small bunch fresh chives 1 tablespoon whole black peppercorns 2 teaspoons fine salt, divided 5 tablespoons unsalted butter, divided, plus more as needed Generous 3/4 cup plus 1/3 cup all-purpose flour, divided, plus more as needed 1 large egg 1 medium carrot, scrubbed and diced 1 leek, white and light green parts only, thoroughly washed, halved and thinly sliced 1/2 teaspoon freshly cracked black pepper Pinch crushed red pepper flakes 3 tablespoons bacon grease (see Substitutions) Water, as needed DIRECTIONS Time Icon Active: 50 mins| Total: 1 hour 45 mins 1. STEP 1 In a large pot or Dutch oven, arrange the chicken skin side up and cover with enough cold water to submerge by 1 inch.
STEP 3 In a medium pot over medium heat, combine 1/2 cup of the broth, 3 tablespoons of the butter and 1/4 teaspoon of the salt, and cook, stirring occasionally, until the butter melts.
STEP 4 Add a generous 3/4 cup of the flour, and stir the mixture vigorously with a wooden spoon until it comes together into a dough.
Continue to cook, stirring the mixture vigorously, until the dough is glossy and starts to pull away from the sides of the pot, 2 to 3 minutes.