Place Chicken, Chicken stock, Onion, Carrots, Celery, Thyme, Rosemary, and Bay leaf in a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.
Remove Chicken from the slow cooker and shred. Set aside.
Strain the broth through a fine-mesh sieve, discarding the solids. Return the broth to the slow cooker.
In a small saucepan, melt Butter over medium heat. Whisk in flour and cook for 1 minute to create a roux.
Gradually whisk the roux into the hot broth until smooth. Simmer for 5 minutes to thicken.
While the broth simmers, prepare the Dumplings: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Add Buttermilk and stir until just combined. Do not overmix.
Drop spoonfuls of Dumpling batter into the simmering broth. Cover and cook on low for 20-25 minutes, or until Dumplings are cooked through and fluffy.
Return shredded Chicken to the slow cooker and heat through. Serve hot.
Ingredients
6
2 lbs900 gOrganic free-range chicken-cut into large pieces
1 tbsp15 mLSea salt
1 tsp5 mLFreshly ground black pepper
8 cups1.9 LOrganic chicken stock
11Yellow onion-roughly chopped
22Carrots-roughly chopped
22Celery stalks-roughly chopped
4 tbsp60 mLUnsalted butter
1/4 cup60 mLAll-purpose flour
2 sprigs2 sprigsFresh thyme
1 sprig1 sprigFresh rosemary
1 bay leaf1 bay leafBay leaf
2 cups240 gAll-purpose flour
1 tbsp15 mLBaking powder
1/2 tsp2.5 mLBaking soda
1/2 tsp2.5 mLSalt
3/4 cup180 mLButtermilk
4 tbsp60 mLCold unsalted butter-cut into small pieces
Equipment
Slow cooker
Fine-mesh sieve
Small saucepan
Pastry blender
Mixing bowl
Whisk
Spoon
Instructions
Season Chicken with salt and pepper.
Place Chicken, Chicken stock, Onion, Carrots, Celery, Thyme, Rosemary, and Bay leaf in a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.
Remove Chicken from the slow cooker and shred. Set aside.
Strain the broth through a fine-mesh sieve, discarding the solids. Return the broth to the slow cooker.
In a small saucepan, melt Butter over medium heat. Whisk in flour and cook for 1 minute to create a roux.
Gradually whisk the roux into the hot broth until smooth. Simmer for 5 minutes to thicken.
While the broth simmers, prepare the Dumplings: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Add Buttermilk and stir until just combined. Do not overmix.
Drop spoonfuls of Dumpling batter into the simmering broth. Cover and cook on low for 20-25 minutes, or until Dumplings are cooked through and fluffy.
Return shredded Chicken to the slow cooker and heat through. Serve hot.
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