Ingredients
- 2 whole chickens (3 to 5 pounds each)
- Butter, at room temperature
- Salt and freshly ground black pepper
- Broth:
- Bones and juices from chicken
- 1/2 yellow onion, diced
- 1-ounce celery salt
- 1-ounce granulated onion
- 1-ounce granulated garlic
- 1-ounce black pepper
- Water, to cover
- Dumplings:
- 4 eggs, lightly beaten
- 1/2 pound unsalted butter
- 2 cups all-purpose flour
- Roux:
- 1 1/2 pounds unsalted butter
- 1 1/2 cups all-purpose flour
Directions
-
For the chicken:
-
Preheat the oven to 350 degrees F.
-
Coat the chickens with the softened butter and sprinkle with salt, and pepper, to taste. Arrange the chickens in a roasting pan and put in the oven. Roast the chickens until an instant-read thermometer inserted into the leg registers 165 degrees F, (make sure the thermometer doesn’t touch bone), about 55 minutes. Once the chickens are cooked remove them to a cutting board. When cool enough to handle, remove the meat from the bones. Reserve the bones to use for the stock. Set the meat aside until ready to use.
-
For the broth:
-
Combine all the ingredients in a large pot over medium heat. Bring to a boil, then drain and reserve the broth.
-
For the dumplings:
-
In a medium bowl, add all the ingredients and combine well. Form into a ball and transfer to a floured surface. Roll the dough out to a thickness of 1/4-inch, and then cut into 1-inch squares.
-
For the roux:
-
Melt the butter over low heat in a heavy bottomed pot. Add the flour, whisking continuously, until it thickens and becomes an almond color.
-
Bring the broth back to a boil, then add the chicken, dumplings, and the roux to thicken the broth.
-
Reduce the heat to a simmer and cook for 35 minutes while stirring frequently. Transfer the chicken and dumplings to a serving bowl and serve.