1 3 ½ - 4 pound local Chicken, We brine ours for about 12 hours then roast
1 Gallon Water (warm)
13 oz salt
12 oz sugar
Fresh herbs such as rosemary, parsley, thyme, what ever is fresh and local.
For the brine simply dissolve everything together in the water then chill before putting
the chicken in.
Remove your bird from the brine and dry off a bit with some paper towel, you want
the chicken dry so the skin can get nice and crisp. Sprinkle some pepper but you
wont need salt because of the brine then roast the chicken at 350 until you
reach a temperature of 165f – remember the chicken will keep cooking when out of
the oven for about 10 minutes. At the point where the chicken comes out of the oven
to rest is a great point to be putting your dumplings in the hot stock to cook for about
4 cups of chicken stock
3 tablespoons flour
3 tablespoons butter
1 cups flour
1.5 teaspoons baking powder
½ teasp salt
1/3 cup milk
Cook the 3tbsp of butter and 3 tbsp flour together slowly to make a roux, whisk well and slowly add the chicken stock (which should be cool at this point), then whisk while slowly bringing to a simmer. Cook to reduce to about 3 cups until the stock is thicker and very flavorful.
In a bowl put the 1 cups of flour, baking powder and salt, make a well add the egg and milk then stir with a spoon until a nice batter is formed, don’t over mix and don’t’ make too far in advance.
When chicken is roasted and pulled out of the oven for a 10 minute rest or so, spoon the dumpling mix into the hot stock and cover for 10 min, serve dumplings and gravy over the chicken.
A few fresh herbs are great!