- 4 L (4 quarts) dark chicken stock
- 1 chicken, about 1.5 kg (31⁄2 lb), cut into 4 pieces (giblets reserved)
- 2 ribs celery, large pieces
- 1 onion, quartered
- 1 carrot, peeled, large pieces
- 1 bulb garlic, halved crosswise
- 6 sprigs summer savor
• 250 g (2 cups) flour
• 1 tbsp chopped savory • 2 tsp baking powder
• 1⁄2 tsp salt
• 125 ml (1⁄2 cup) milk
• 2 carrots, peeled, sliced
Combine stock, chicken, celery, onion, carrot, garlic, summer savory and peppercorns in a Dutch oven on medium heat. Bring to simmer and cook until chicken is tender— about 15 minutes for the breasts and 30 for the legs. Remove chicken to a platter and cover with plastic wrap until cool enough to handle. Tear meat from bones and tear into chunks, and cover. Strain stock into another Dutch oven on medium-high and reduce by about a quarter. For the dumplings, combine flour, savory, baking powder and salt in a bowl. Stir in milk. Work into a dough, transfer to a floured work surface and roll out. Cut into desired shape and set aside. To finish, add carrots, celery and potatoes to the simmering broth and cook on medium until just tender—about 10 minutes.
Add dumplings and simmer until cooked through, another 5 minutes. Meanwhile, drain the chicken livers, pat dry and season with salt and pepper. Heat a skillet on medium, add (preferably smoked) butter with a couple of sprigs of savory and sear livers until bronzed and still pink inside—about 2 minutes a side. Distribute shredded chicken among 6 shallow bowls. Add to each a liver and heart (optional). Ladle soup, vegetables and dumplings over top and serve with a stack of ployes.
a bright and fresh white French Burgundy, such as the Louis Latour Mâcon-Lugny ‘Les Genièvres’, or a silky and characterful Italian red like Le Volte dell’Ornellaia. For more great wine, go to Mark Anthony Wines & Spirits