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Heritage Chicken & Dumplings

1  4-lb. heritage chicken, legs removed

Kosher salt and freshly ground black pepper, to taste

8 oz. bacon

2 tbsp. canola oil

2 tsp. dried thyme

4 cloves garlic, chopped

4 medium carrots, thickly sliced

4 ribs celery, thickly sliced

2 large yellow onions, cut into 1" chunks

1 fresh bay leaf

2 2⁄3 cups flour

1 cup white wine

1 tbsp. baking powder

1⁄2 tsp. baking soda

5 1⁄2 tbsp. melted butter, cooled slightly

3⁄4 cup buttermilk

2 tbsp. finely chopped parsley


Remove chicken legs, separating thigh from drumstick; season with salt and pepper; set aside. Put remaining chicken into a pot; cover with salted water; boil. Reduce heat; simmer until breast is just cooked, 12–15 minutes. Remove chicken. Cut breast and wings from carcass. Discard any skin and bones from breast and wing meat; cut into 1" chunks; chill. Return carcass to pot; simmer for 30 minutes. Strain; reserve 4 1/2 cups broth (save remainder for another use).


Meanwhile, cook bacon in a large wide pot over medium heat until crisp, 8–10 minutes. Transfer bacon to a plate; leave fat in pot. Add and heat oil; brown drumsticks and thighs, 8–10 minutes. Transfer to a plate. Add thyme, garlic, carrots, celery, onions, and bay leaf; cook until light brown, 18–20 minutes. Add 2⁄3 cup flour; cook for 1 minute. Add wine; cook for 1 minute. Whisk in reserved broth and salt and pepper to taste. Nestle in drumsticks, thighs, and bacon. Reduce heat to medium-low and simmer, covered, for 15 minutes.

Whisk together remaining flour, baking powder, baking soda, 1 1⁄2 tsp. salt, and 1⁄4 tsp. pepper in a bowl. Combine butter, buttermilk, and parsley in a second bowl; pour into flour mixture; stir to make a thick batter. Uncover pot; add breast and wing meat. Drop batter in 8 large spoonfuls over the top. Simmer, covered, until dumplings are cooked, 20–25 minutes.


Serves 8