Saturday, December 17, 2011
Chicken and Dumplings
*The simplest method involves roasting the chicken ahead of time. If using a whole chicken, this will take about two hours, while chicken pieces can be cooked quickly in a skillet with a little oil to prevent sticking. I recommend using bone-in, full skin chicken so that the bones and skin can be used to make your own broth for the gravy. Season the chicken with salt and pepper, garlic, and perhaps an herb mix such as Mrs. Dash.
1-2 pounds chicken meat, make this dish as meaty as you like
1 cup carrots, sliced thick
1 cup fresh or frozen peas
1/2 cup saute'ed sweet yellow onions
1/2 cup white flour
1 cup milk or cold water
salt and pepper to taste
Pinch of dried rosemary
1 cup white flour
2t. baking powder
2T melted butter
1/2 cup milk
Place your pre-cooked chicken into 2 quarts of water in a large pot. Bring to a boil, then reduce heat and simmer for about ten minutes.
Meanwhile, slice the carrots and saut'e the onions.
Add the carrots, peas and onions to simmering chicken in broth.
Remove chicken from the broth. Remove all the skin and bones, placing both back into the broth to simmer for another fifteen minutes or so.
Add rosemary to the simmering broth. Scoop out the chicken bones and skin...discard.
Mix last four ingredients to make dumpling dough. Bring broth to a hard boil, then drop dough in by rounded teaspoonfuls. Cover, reduce heat to a simmer, and cook for fifteen minutes.