Boggis's Chicken

This is from the Roald Dahl recipe book, and is one of the best things I have ever tasted. It references the book Fantastic Mr. Fox, and making this recipe is a good excuse to go read the book, if you haven't already. It also happens to be the best chicken and dumplings you'll ever taste. I have a friend who still talks about it six years after I last made it for him.

I've included instructions for the original stovetop preparation, as well as my crock pot adaptation, which has the advantage of being more tender and flavorful as well as giving the impression of less cooking, although it in fact adds to the cooking time. But cooking on the stove is more stressful. You want to stay in the room and check on it all the time. Throw it all in a slow cooker, on the other hand, and you can just forget about it for a few hours.

So without further ado, here is the Fantastic Mr. Fox's Chicken and Dumplings.

Ingredients:
1 chicken
1 onion, wedged
1 lb carrots, peeled and thickly sliced
2 stalks celery, sliced
a few parsley sprigs
salt
peppercorns
bay leaf
1 chicken bullion cube
5 ounces peas

For parsley sauce:
5 tbsp butter
1/2 cup flour
2 cups milk
3 3/4 cups chicken stock (from the cooked chicken)
6 tbsp chopped fresh parsley
salt and pepper

For dumplings
3/4 cups all-purpose flour
1 tsp baking powder
2 ounces vegetable shortening/lard
2 ounces corn (optional, but really really good)
1/2 tsp salt
pinch of pepper
cold water

If using a crock pot:

• Put the chicken in the crock pot with all the ingredients (from the first list!) except the peas.
• Add three or four cups water.
• Cook until the chicken and carrots are done (3-5 hours on high, depending on the crock pot)

If using the stove:

• Put the chicken into a large saucepan with all the ingredients except the peas
• Add enough water to cover three-quarters of the chicken
• Bring to a boil gently, reduce heat, and simmer gently until chicken is cooked, about 1 1/2 hrs

Then:

• Remove chicken from pan and let cool. Strain the stock (do not discard) and reserve the carrots
• Skim off the fat from the stock, then save 3 3/4 cups
• Skin and bone the chicken, then chop

Parsley Sauce:

• In a large saucepan, melt the butter and add the flour. Stir and cook for 1 minute
• Combine the milk and chicken stock and gradually add to butter/flour mixture. Bring to a boil, stirring continuously. Cook for one minute and remove from heat. Stir in 5 1/2 tbsp parsley, and salt and pepper to taste

Dumplings:

• Mix together flour, baking powder, shortening, corn, salt and pepper. Bind with enough cold water to make a smooth dough. With floured hands, divide and form into 12 balls
• Bring sauce back to a simmer and add chicken, carrots, peas, and dumplings
• Cover and cook fr about 20 minutes,, until dumplings are light and fluffy
• Sprinkle with remaining parsley and serve