Total time: 4 hours
1 lb whole chicken, neck and giblets
2 whole carrots, broken into pieces
2 celery stalks with leaves broken into pieces
1 large onion cut in half
2 cloves of garlic
1 tsp dried nutmeg
2 bay leaves
1 tbsp black peppercorns
1 tsp salt
1 gallon of water
2 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
1 onion roughly chopped 1 tsp dried herbs (thyme, parsley, rosemary, tarragon are all complimentary to the chicken whatever you prefer)
1 tsp salt
1 tsp black pepper ¼ cup fat from broth stock
1 tbsp butter
1 tbsp flour
2 cups finely chopped collard greens
1 cup frozen peas
2 cups flour (I prefer cake flour but any will do- low gluten flour makes for a tender dumpling)
4 tbsp shortening
2 tbsp butter
2 ½ tsp baking powder
1 tbsp sugar
1 tsp salt
½ cup buttermilk or whole milk
- Unwrap chicken, remove neck and giblets from body cavity. Unwrap giblets, place both giblets, neck in Dutch oven along with whole chicken breast side up.
- Place all broth stock ingredients into a large stockpot or Dutch oven with enough water to cover. Cover with pot lid.
- Bring to a boil, and then simmer for 1-1/2 hours. A meat thermometer should read 160 degrees when inserted into the meatiest part of the breast.
- Carefully remove whole chicken from Dutch oven and allow cooling enough to handle. Place chicken on cutting board. Leave giblets and neck in the broth to simmer.
- Place large two bowls next to cutting board. One bowl will hold meat, the other bowl will hold anything that is not meat. Carve the chicken, removing all the meat you can. Skin, bones, and cartilage will go into the other bowl.
- Cover meat and place to the side.
- Return remainder of chicken bones and scraps back to the broth to simmer for 1 hour. Cover with pot lid.
- Prepare dumplings. Place flour, baking powder, sugar, salt, butter and shortening in a stand mixer. Combine gently until flour mixture resembles chunky sand. (if you are short on time, or just plain don’t feel like making dumplings: Refrigerated biscuit dough works well too)
- Add buttermilk to flour mixture. Mix gently until just combined.
- Remove dough from mixer, wrap in plastic wrap loosely and store in refrigerator.
- Chop carrots, onion, and celery and collard greens, roughly.
- Remove simmering broth stock from heat. Pour through a fine mesh strainer into a pitcher or large container. Discard stock contents (the bones, giblets, etc). Chill pitcher in freezer until fat is separated from liquid. It will look like an inch or so light yellow fat floating at the top.
- When solidified, remove fat from broth. Save ¼ cup of fat, discard or save the rest. Chill broth again.
- Add chicken fat and butter to the Dutch oven set on medium heat. When fat is melted sprinkle 1 tbsp. of flour into the pot, creating a roux. Whisk quickly until flour bubbles, is light brown in color and smells toasty.
- Add all chopped vegetables to roux. Allow to sauté for 2-3 minutes.
- Skim any collected fat off of broth stock, discarding fat. Add broth stock to Dutch oven, along with salt, pepper and any herbs. Bring to a boil and simmer with lid on until vegetables are fork tender, 20 minutes.
- Remove lid from pot, increase heat to a gentle boil. Remove dumpling dough from refrigerator, it may have puffed up slightly. Rip ping pong size pieces of dough and drop into boiling liquid. Drop 4-5 every 2-3 minutes until you run out of dough. Stir gently, bring pot down to a gentle simmer and cover with lid. Simmer for 20-30 minutes.
- Add frozen peas to Dutch over until heated through. Chop or shred chicken meat to Dutch oven. Remove from heat and serve!
- This recipe freezes and re-heats very well too. I’m eating my frozen leftovers for lunch as I type this very sentence.