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.