Chicken & Dumplings by Chef Marcus Paslay

For the Stew

Ingredients:

• 1 lbs. Shredded Chicken
• 2 Qt. Chicken Stock
• 1 can Beer (Rahr’s Blonde)
• 1 Cup Heavy Cream
• 1 Cup Carrots (chopped)
• 1 Cup Celery (chopped)
• 1 Cup Onions (chopped)
• ¼ Cup Butter or any other fat you desire
• ¼ Cup AP flour
• 5 sprigs Thyme
• 1 Bunch Parsley
• 1 each Lemon
• Kosher Salt and Pepper to taste

Method:

1. In a large heavy-bottomed stock pot, sweat vegetables in the butter.
2. Pour flour into the pot and stir until it absorbs all the fat.
3. A little at a time, add in the beer stirring the whole time to evenly incorporate the flour mixture.
4. Add all remaining ingredients and bring to a boil.
5. Taste for seasoning.
6. Reduce heat to a slow simmer and spoon golf ball-size dollops of dumpling dough (see sub recipe below) into the stew.
7. Place tight fitting lid on the pot and simmer on low for 10 to 15 minutes until dumplings have cooked through.

Dumplings

Ingredients:

• 1 lb. AP Flour
• 4 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 Cup Butter (grated)
• 2 Cups Buttermilk

Method:

1. Combine all dry ingredients in a mixing bowl and mix well
2. Add in grated butter
3. Add buttermilk until desired consistency