Roasted Chicken and Dumplings

Pull whole cut-up chicken from the fridge and allow it to come to room temp for 30 minutes. Preheat the oven to 425°F/218°C

Pat the chicken dry and arrange on a sheet pan lined with parchment paper. Drizzle with olive oil, and then sprinkle with, garlic powder, nutmeg, smoked paprika, Kosher sea salt and a good dose of freshly cracked black pepper. Roast in the preheated oven for 1 hour.

Remove from oven and cool for 20 minutes or till you can handle it. Debone and skin the chicken and chop into 2-3 inch pieces, set the meat aside and reserve the chicken bones and chicken fat from roasting. 

Heat a large heavy-bottomed pot or dutch oven over med-high heat. Once hot add the reserved pan drippings from the sheet pan and bring back to heat for 30 seconds. 

Add the chopped celery, carrots, and onion then sauté till fragrant and the onions become translucent about 5 minutes. Toss in the Bay leaves and crushed garlic and stir for 30 seconds.

Add the chicken bones and water to the pot, stir, bring to a boil. Reduce heat, cover and simmer for 1 hour. 

Remove from heat and carefully pour through a fine-mesh strainer. Being sure to strain completely to remove any bones. 

Put the pot back on the burner and heat over med-high heat, add 2 Tablespoons of Olive oil. Add the chopped celery, carrots, thyme and onions. Sauté until fragrant and onions become translucent about 5 minutes.

Add the flour and stir well, the flour will absorb the fat and become sticky making a roux. Reduce the heat to medium-low and stir the flour and vegetable mixture for about 4 minutes, continuously being sure not to let it burn.

Add the sherry to the pan carefully, and stir, then add the stock a ladle full at a time. It will be thick at first, continue stirring and adding the stock little by little until the broth comes together.

Add the reserved chicken meat and peas. Increase the heat and bring to a simmer, reduce heat, cover and leave on a gentle simmer for 20 minutes.

Whisk together the flour, baking powder, and salt in a medium bowl. Add the herbs if desired, add the melted butter and milk. Gently stir until just combined, being sure not to beat heavily, since it will cause the dumplings to become very dense.

Drop the dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. Cover and simmer the dumplings until cooked through, about 15 minutes. Don‘t remove the lid while they steam! The lid keeps the steam in creating light fluffy dumplings, that easily double in size.

Check after 15 minutes with a toothpick, insert into the center of a dumpling and if it comes out clean, then they‘re ready. If there are traces of raw dough then, cover and cook an additional 5 minutes. 

Stir in parsley and cream. Season to taste with Kosher sea salt and freshly cracked black pepper. Ladle portions into warmed bowls, garnish with parsley and serve.