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Epic poached chicken & dumplings
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Total Time:
2 hours 20 minutes
Elevate classic chicken soup with a zesty twist using horseradish for added kick.
Ingredients:
  • 1 x 2 kg whole free-range chicken
  • 5 juniper berries
  • 1 bulb of fennel
  • 2 large carrots
  • 8 baby carrots
  • 1 onion
  • 1 celery heart
  • 1 bunch of mixed herbs such as rosemary, thyme, tarragon (30g)
  • 1 bulb of garlic
  • 250 g fine egg noodles made with free-range eggs
  • 250 g fresh or frozen podded peas
  • 250 g fresh or frozen podded broad beans
  • extra virgin olive oil
  • 4 large free-range eggs
  • 5 tablespoons chicken fat (from the poached chicken)
  • 120 g medium matzo meal plus extra for dusting
  • 4 teaspoons English mustard powder
  • 2 tablespoons white wine vinegar
  • 35 g fresh horseradish
  • ½ a lemon
  • 100 g half-fat crème fraîche
Instructions:
  • In a large, deep pot, combine the chicken, juniper berries, 1 teaspoon of sea salt, and cover with cold water. Simmer over medium heat for 1 hour 30 minutes, skimming off any scum and froth. Meanwhile, prepare the sauces: mix mustard powder, vinegar, salt, pepper, and reserved fennel tops for the mustard sauce. Grate horseradish, add lemon zest, juice, crème fraîche, oil, salt, and pepper for the fiery horseradish sauce. Let both sauces chill in the fridge. Prepare the vegetables and add them to the pot along with herbs, garlic, except peas and broad beans. Cook till vegetables are tender and chicken is falling off the bone. Make dumpling dough by mixing eggs, reserved chicken fat, matzo meal, salt, and pepper. Form 24 dumplings with wet hands and chill in the fridge. Transfer chicken and vegetables to a bowl. Strain the broth into a pan, season, bring to a boil, add dumplings, noodles, peas, and beans. Cook for 10 minutes. Remove chicken from bones, arrange on a platter with vegetables, drizzle with oil, and top with fennel tops and celery leaves. Serve hot chicken broth with dumplings, noodles, peas, broad beans, shredded chicken, and finish with mustard and horseradish sauces.

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