Food52’s Resident Sugar Man Rick Martinez is on a mission to bring you the best chicken and dumplings ever. He guides you step by step through choosing your chicken, creating a flavorful stock, and lastly making those pillowy-soft dumplings. This is all the warmth you need for those cozy fall nights. GET THE RECIPE ►► https://f52.co/2X82ALV

For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

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VIDEO CHAPTERS
00:00:00 Intro
00:01:43 Choose Your Chicken
00:03:06 Simmer the Stock
00:04:57 Veg Prep Power!
00:06:04 The Dumpling Origin Story
00:07:00 Everybody in the Pool
00:07:42 Let's Dig In

PREP TIME: 30 minutes
COOK TIME: 1 hour 30 minutes
SERVES: 6

INGREDIENTS

4 whole chicken legs (thighs and drumsticks), about 4 pounds total
4 carrots, 1 whole, 3 chopped into ½-inch rounds
4 celery stalks, 1 whole, 3 chopped into ½-inch pieces
1 medium yellow onion, chopped, divided
4 garlic cloves, smashed
5 sprigs fresh thyme
1 sprig fresh rosemary
Parsley stems from ½ bunch (reserve the leaves for another use)
2 dried bay leaves
2 teaspoons whole black peppercorns
Kosher salt
8 tablespoons unsalted butter, melted, divided
Freshly ground black pepper
1 1/2 cups all-purpose flour, divided
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup plus 2 tablespoons buttermilk
1/2 cup heavy cream

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