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We’re so incredibly proud of our Sonop Truly Free Range Chicken, these birds truly have the very best life and natural, appropriate diet and that is evident in their delicious flavour. So many people have commented on how our chicken tastes the way they remember chicken tasting when they were children. This is one of my all time favourite meals and a very fitting way to celebrate one of our delicious chickens especially if anyone in the family is feeling a bit ill. The bone broth in this recipe really adds another super nutritious layer and incredible depth of flavour.
1 Cut Up Free Range Chicken
2 onions, chopped
6 cloves garlic, chopped
2 large carrots, peeled and chopped
6 ribs celery, chopped
5 leeks, chopped
1 butternut, peeled and cut into chunks
1 litre Venison Bone Broth
1 bay leaf
Coconut oil or tallow for frying
Salt and pepper
1 batch of Gluten Free Dumpling Dough
Using a good heavy bottomed pot, Brown chicken in coconut oil or tallow.
Add onions, garlic, carrots, leeks, celery, butternut and bay leaf, season and allow to sweat together for a few minutes until the onions are translucent.
Add the bone broth and leave to simmer with the lid on until the chicken is done and falling off the bone, about 30 minutes.
Remove chicken pieces and take the meat off the bones and keep to the side for now. Removing the chicken leaves space for the dumplings to cook in the broth.
Roll dumpling dough into 30 large marble sized balls, cook 10 at a time in the broth, they’re done when they bob to the surface and feel firm to the touch, about 7 minutes. Keeping the lid on while they simmer helps them to cook a bit quicker.
Once all the dumplings are cooked add all the dumplings and chicken meat back to the pot, warm everything through and serve.
These dumplings cook beautifully in the slow cooker on the high setting while your stew simmers for the last few minutes.

About Carol

I love excellent food. I love creating it. I love eating it. I love looking at it. I love reading about it. I love searching for it. I love growing it. And I love sharing it with you and your family. Read more

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