Chicken and Dumplings

Heritage Chicken, South Delaware Slippery Dumplings, Chicken Broth, Charred Onion Oil, Pickled Onion Petals, Chives

Chef Hari Cameron of a(MUSE.) | Rehoboth Beach, DE
Yield: 4 to 6 servings

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Adapted by StarChefs | November 2018

INGREDIENTS

Chicken and Broth:
One heritage breed chicken
Salt
Cracked black pepper
1 bunch thyme
Duck fat
1 bunch celery, diced large (reserving inner, light green leaves)
1 celery root, peeled and diced large
1 Spanish onion, coarsely chopped 
3 bay leaves
1 sheet kombu, broken into pieces
1 large piece bladderwrack seaweed
1 bunch sea lettuce
15 dried shiitake mushrooms
¾ cup plus 3 tablespoons white soy
25 black peppercorns
3½ quarts chicken stock

Slippery Dumplings:
6 tablespoons chicken fat
3 cups Castle Valley Mill stone ground hard wheat flour, plus additional as needed
2 teaspoons baking powder
½ teaspoon salt

To Assemble and Serve:
Charred onion oil
Pickled onion petals
Micro chive
Ground grains of paradise
Maldon salt
Cracked black pepper

METHOD

For the Chicken and Broth:
Heat oven to 450°F. Rinse chicken and pat dry with paper towels. Season the bird with salt and pepper. Roast 30 minutes, until the skin is nicely browned; cool 30 minutes. Heat the water bath of an immersion circulator to 160°F. Debone bird, setting aside the carcass for broth. In a vacuum bag with thyme and some duck fat, seal the chicken. Cook sous vide 1 hour. Lightly shred meat, setting aside skin for another purpose. In an 8-quart pressure cooker, combine chicken carcass and remaining ingredients. Cook on high for 15 minutes, decrease heat to medium, and cook 30 minutes more. Turn off heat and let the pressure naturally dissipate. Strain through a chinois, discarding solids, into a 4-gallon stockpot. Simmer to desired depth of flavor. Season with salt. Add shredded chicken to broth. Simmer until meat is tender and beginning to fall apart, about 25 minutes. Strain broth again, reserving meat and broth separately. 

For the Slippery Dumplings:
Warm ¾ to 1 cup Chicken Broth. On a workbench, cut fat into flour. Incorporate baking powder and salt. In thirds, incorporate broth, making sure not to overwork the dough. When dough is smooth, wrap in plastic and rest 15 to 30 minutes. Flour bench and roll out dough, flattening to 1/16[1] -inch thick. Cut into 2-inch squares.

To Assemble and Serve:
In a pot, bring Chicken Broth to a slow boil. Drop in Slippery Dumplings, decrease heat slightly, and cook 10 to 15 minutes, until tender. Re-heat Chicken in broth. Into wide, shallow bowls, evenly distribute broth and chicken. Garnish with onion oil, onion petals, chives, grains of Paradise, salt, and pepper.

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