Chicken and Dumplings

We’ll all have chicken and dumplings when she comes…

Materials

One or two whole pasture-raised chickens. Giblets optional.

A large pot

Onion, carrot, celery (amount depends on what flavor you want)

Salt, whole peppercorns, herbs de Provence or some other mixture of herbs including thyme and marjoram. (Or…not, if you don’t like thyme and marjoram with chicken. You do what you want.) A few bay leaves, and or some dried mushrooms or mushroom powder would go well. Maybe soy sauce? Something for umami flavor is the idea.

Other vegetables (canned or frozen corn or peas work well)

Dumplings (see below)

Optional: grass-fed butter, green onion, parsley

Method

Put the chicken(s) in the pot and cover it with plenty of water. Simmer the chicken for several hours. A lid helps. Do not boil the chicken, this can make it tough.

Remove the chicken from the pot. Reserve the broth (which you have just made) in the pot. Let the chicken cool.

Vegetables and Broth. (Heirloom carrots, some are yellow.)

Chop onion, carrot, and celery and add to the pot with the broth. Add salt. Add a small handful of peppercorns. Add herbs or herb mix. Add bay leaves. Turn up the heat to a slow boil.

Shredded Chicken separated from bones

When the chicken is cool enough to handle, pull off the meat. Discard the bones, and the skin unless you want to eat it; optionally, save the largest, thickest bones.

Taste the broth, add salt if needed. Optionally, add the largest chicken bones back to the stock for more flavor. (You will need to remove these eventually.) Continue boiling the soup for 10-15 minutes, then reduce to a simmer.

When the carrot and celery are soft, add back in the chicken meat and any extra vegetables. We like to use sweet corn. You can cut the kernels off the cob when corn is in season and freeze it for use over the winter.

A chicken in every pot

Taste for seasoning one last time. Optionally, add in a few tablespoons of butter.

Drop dumpling batter, mixed

Add the dumplings. There are a lot of different dumpling recipes. You can use a biscuit mix from the store, you can make spaetzle, you have a lot of options. A simple drop dumpling recipe is as follows: Combine 2 cups of flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 teaspoons sugar, salt, and seasonings (we use a seasoning salt). Mix together 1 cup of whole milk, a few tablespoons of melted butter, and a dash of apple cider vinegar. Fold the wet ingredients into the dry. Don’t overmix. Make sure the soup is simmering enough to create steam. Use 2 spoons to drop (thus the name) large spoonfuls of dumpling batter onto the top of the soup. Cover with a lid and simmer the dumplings 15 minutes.

Serve the dumplings right away, or they’ll begin to disintegrate into the soup (not the end of the world). Consider garnishing with green onion and fresh parsley.

Day-Range (Free Range) Broiler Chickens [edited: updates]

Due to a series of losses to predation despite our best efforts using the old pastured-poultry style system, we have made the switch to a free range system in which the chickens are fed outside the coops and go outside to forage during the day, and are locked safely inside the coops at night. While we expect to lose some birds to hawks and other daytime predators while the birds are outside, they at least have a chance of running away. The chief problem with having the chickens inside the coops was that if a predator manages to get inside then the chickens have nowhere to run. In addition, there is a built-in security flaw in the mobile coops, because they cannot have a floors in them which would prevent the chickens from foraging. In our system and with our topography it was not possible to keep predators from tunneling under the walls of the coop and getting inside.

In our day-range system the coops are now entirely covered in half-inch hardware cloth, including floors. [Covered floors proved too difficult to move through the grass, so we took them out and switched to running an electric strand around the base of the coop at night.] However, since the chickens are only kept inside the coops at night when they are asleep, it doesn’t matter that they can’t forage through the floor. [Still true, but we removed the floors for other reasons.] They go outside all day and forage in a much larger area which is protected by a temporary electric fence perimeter. We still move the coops regularly to spread out the manure deposit and to give the chickens access to new ground and we move the entire ensemble including the electric perimeter every week or two. So-called “free range” systems which do not move the chickens end up destroying all the available forage in the area. We make sure to move ours so that doesn’t happen.

For the farmer, managing this system takes about as much time as a standard pastured-poultry system in which broilers are kept inside mobile coops which are moved daily or more. In our day-range system each move takes more time and effort. The mobile coops are now heavier, must be moved farther, outdoor feeders and waterers must also be moved, and periodically the electric perimeter fence must be moved as well. However because the chickens are able to free range, when they are younger and don’t eat as much we can move them every few days instead of daily, so on average it is the same amount of time per day. Also, when using the old system we were spending a significant amount of extra time attempting to keep predators from tunneling under the coops — ultimately without success.

For now, this free range / day range system seems to be working well. We’ll provide an update after we have seen it in action for another season.