Best Damn Chicken And Dumplings

Let's Cook

1. Step 1.

   Place the whole chicken in a large pot. Sprinkle with seasoning salt, thyme leaves, and black pepper. Add the minced onion and garlic, then pour in the chicken broth. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the chicken is cooked through, about 1 hour.

2. Step 2.

   While the chicken simmers, make the dumpling dough: In a large mixing bowl, combine 1 cup all-purpose flour, the lightly beaten egg, 1 tablespoon water, softened salted butter, and kosher salt. Mix with a large fork until a ball of dough forms. Cover the bowl with plastic wrap and refrigerate until the dough is cold and firm, about 45 minutes.

3. Step 3.

   After the dough has chilled, turn it out onto a lightly floured surface. Knead gently a few times, then roll out into a 10-by-12-inch rectangle. Using a knife or pizza cutter, cut the dough into strips about 1 inch wide for dumplings.

4. Step 4.

   When the chicken is done (juices run clear and internal temperature reaches 165°F), use tongs to transfer it to a cutting board. Let cool slightly, about 5 minutes. Leave the broth simmering over low heat. Remove the skin and shred the meat from the bones, discarding skin and bones. Set the shredded chicken aside.

5. Step 5.

   Turn the heat under the broth to medium-high and bring to a boil. Drop the dumpling strips into the boiling broth one at a time, stirring gently to prevent sticking. Reduce heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.

6. Step 6.

   After 30 minutes, pour in the heavy cream and add the shredded chicken and dried parsley flakes. Stir to combine. Continue cooking for 10 minutes, until the dumplings are tender and the broth has thickened slightly. Serve hot.