This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Chicken Filled Potato Dumplings With Horseradish Sauce
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- #99969
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Dumpling Dough
2 cups instant mashed potatoes, prepared
2 eggs
2 cups flour
2 teaspoons salt
1/3 cup minced fresh chives
Dumpling Filling
1 bulb celery root, chopped small
1 small yellow onion, chopped small
1 teaspoon garlic, minced
3 teaspoons shallots, minced
2 teaspoons parsley, chopped
1 cup chicken breast, chopped and cooked
Chicken
1 whole fryer chicken
1 gallon chicken stock
1 onion, peeled and quartered
2 carrots, peeled and rough chopped
6 cloves garlic, peeled
1 bunch thyme
4 stalks celery
10 whole black peppercorns
1/2 cup prepared horseradish
Horseradish Sauce
reserved chicken liquid
2 onions, julienne cut
2 cups prepared horseradish
2 sprigs fresh thyme, chopped
2 sprigs fresh parsley, chopped
2 sprigs fresh watercress, chopped
directions
For Dumpling Dough: Whip eggs into mashed potatoes, then add salt and chives. Slowly knead into flour and work into a rollable consistency. Roll to 1/4 inch. Rest.
For Dumpling Filling: Boil celery root and onions in milk to cover when soft. Puree until smooth. Add all filling ingredients together. Bind with celery root puree. Season with salt and pepper.
For Chicken: Put all ingredients in a pot and simmer until chicken is cooked through. Strain, then reserve liquid. Pull chicken meat off the bone.
For Dumplings: Cut dumpling dough into rounds about 3 inches in diameter. Brush with water. Place about 1 to 2 in middle, fold over and tightly seal using tines of fork. Freeze.
Put reserved chicken liquid in a pot with 2 cups prepared horseradish and 2 onions (julienne cut). Reduce to desired consistency. Add chopped thyme, parsley and watercress.
For Assembly: Boil frozen dumplings until dough is cooked. Lightly brown dumplings in butter.
For Plating: 1/2 cup warm pulled chicken, top with browned dumplings. Spoon hot sauce over.
Recipe Source: Dale, Top Chef Season 3
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mummy
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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