Old-Fashioned Chicken and Dumplings

From The Texas Cowboy Kitchen

Makes 6 to 8 servings

Lucky Texans are those who were raised by a mom or grandma with a mean pot of chicken and dumplings in her cooking artillery.This recipe might just be as good as those we grew up on; you’ll find a little freshness lift from the addition of cilantro.

10 CUPS CHICKEN STOCK
6 CHICKEN THIGHS
6 CHICKEN LEGS
5 CUPS FLOUR
3 TABLESPOONS BAKING POWDER
2 TABLESPOONS KOSHER SALT
1 TABLESPOON FRESHLY GROUND BLACK PEPPER
2 CUPS HEAVY CREAM
2 TABLESPOONS MASHED ROASTED GARLIC CLOVES
1 LARGE ONION, DICED
6 LARGE CARROTS, DICED
SALT AND PEPPER TO TASTE
1/4 CUP CHOPPED CILANTRO LEAVES

Heat the stock in a large, heavy pot and cook thighs and legs over medium-low heat for about 45 minutes to 1 hour, until very tender. Remove from heat and allow to cool, reserving stock in its pot. Remove chicken and discard skin. Pick chicken from the bones and set meat aside.

To make dumplings, combine flour, baking powder, salt, and pepper in a large mixing bowl and mix well. Add heavy cream to mixture, stirring just until dough is thick and sticky. Turn onto a floured work surface and knead dough until you can roll it out to a thickness of 1/16 inch.

Add the garlic, onion, and carrots to stock and reheat over medium heat just until boiling. Cut dough into dumplings that measure 1- by 1-inch. Add dumplings to boiling stock, cover, and simmer, cooking for about 20 minutes. Add chicken meat and salt and pepper to taste. Garnish with cilantro. Serve hot.