SHERI’S CHICKEN STEW
Serves: 6-8
For stew:
2 small, plain rotisserie chickens
4 cups (1 L) cold water
8 cups (2 L) low-sodium chicken broth
3 large thyme sprigs
3 tsp (15 mL) kosher salt
1 tbsp (15 mL) distilled white vinegar
1 tbsp (15 mL) unsalted butter 1 small onion, chopped
3/4 cup (180 mL) celery, thinly sliced
2 medium carrots, cut into thin rounds
1 tbsp (15 mL) fresh thyme 1/2 tsp (2.5 mL) pepper
For dumplings:
2 cups (500 mL) flour
1 tbsp (15 mL) baking powder 1 tsp (5 mL) kosher salt
1/2 tsp (2.5 mL) sugar
1/2 tsp (2.5 mL) coarsely ground black pepper
4 tbsp (60 mL) unsalted butter, cut into small cubes
2 tbsp (30 mL) chilled shortening
3/4 cup (180 mL) half-and-half Chopped fresh parsley
1. Tear chicken into bite-size pieces; cover and refrigerate.
2. Place carcasses and skin in a pot. Add cold water, broth, thyme and 1 tsp (15 mL) of the salt. Bring to a boil over medium-high heat, then reduce to medium and cook, uncovered, for about an hour, until carcasses fall apart and the liquid tastes like rich soup.
3. Strain broth through a fine-mesh strainer into a large saucepan; discard solids. Stir in vinegar and keep broth warm on the lowest heat setting.
4. Melt butter in a Dutch oven over medium heat. Add onion, celery, carrots, thyme and a pinch of salt, stirring to coat. Cook for 8 minutes, or until vegetables begin to soften, stirring often. Add broth and cook for 10 minutes, or until vegetables are tender.
5. Season with remaining salt and pepper. Stir in chicken; reduce heat to low.
6. For dumplings: Whisk together flour, baking powder, salt, sugar and pepper in a medium bowl. Work in butter and shortening with your fingertips until mixture is crumbly. Add half-and-half and stir only until combined to form a soft, sticky dough.
7. Bring chicken to a boil over medium-high heat. Drop golfball-size dumplings into stew. Reduce heat to medium; cover and cook for 20-25 minutes or until dumplings are firm, fluffy and somewhat dry on top.
8. Uncover and let stand for 5 minutes. Sprinkle with parsley and serve warm.