Sometimes I like to try something new. It makes dinners so much less boring. The fall weather is upon us and I like to cook certain foods at certain times. My husband thinks I'm crazy! Why? because, I will only cook certain foods in the winter and in the summer. Think about it? would you eat soup in the summer? or macaroni / potatoe salad in the winter? I'm not saying that you can't. I just prefer not to. For some odd reason I wanted to try chicken and dumplings. I've had this befor when I visited my brother down south. but this is the first time I made it for my Family. My husband thought is was fabulous and my daughter loved it so much she had two helpings! I guess I will be adding this to my list of winter foods!
Ingredients: dumplings:
for the broth: 2 cups all purpose flour
1 whole chicken 4 tsp baking powder
3 bay leaves 1 tsp salt
1 onion coarsely chopped 3 tbs butter
3 carrots cut in 2 inch pieces 1 cup of milk
3 celery ribs cut in 2 inch pieces
6 boulion cubs
1 cup half and half (substute: milk or heavy cream)
1 tsp pepper
water - enough to cover the chicken in the pot
Directions:
In a large pot. combine all ingredients for the broth. cover and boil for one hour or until chicken is tender. (the chicken should fall apart when you pick it up)
While the chicken is cooking prepare your dumplings. add butter and milk to a saucepan over a low heat until hot. mix dry ingredients in a bowl. add the hot milk and butter with a fork until it comes together like a dough. lightly flour a surface and roll out the dough about 1/8 inch thickness and cut the dough into one inch squares. place them on a dish. cover with clear wrap and refrigerate.
Remove the chicken when tender and place on the side to cool. drain the broth and disgard all vegetables and bay leafs. return the broth to the pot continue to simmer and add 1 cup half and half and your dumplings at this time. In a small saucepan on the side make a rue. melt one stick of butter on low heat and add 3 to 4 tbs of flour. stir until thick and golden brown and then add it to the broth. (this will thicken the broth)
Once the chicken is cooled remove it from the bone and place the boneless chicken back in the simmering broth. Simmer for a half hour or until dumplings are done. Add salt to taste.
I know it sounds a little complicated but it's not. It's just a little more involved. but believe me your family will love it. just make sure you start it early. this is not a quick and easy meal. give it some love and you will get the love back!
Tip: A quick and easy alternative ( A suggestion given to me from my brother). Instead of making the dumplings from scratch. buy pyllsbury buiscuts and roll them out cut into one inch squares. also instead of adding the half and half and making a rue. buy a family size can of cream of chicken soup and add that to the broth and this will also make it creamy. This will save you time.
Enjoy!
Ingredients: dumplings:
for the broth: 2 cups all purpose flour
1 whole chicken 4 tsp baking powder
3 bay leaves 1 tsp salt
1 onion coarsely chopped 3 tbs butter
3 carrots cut in 2 inch pieces 1 cup of milk
3 celery ribs cut in 2 inch pieces
6 boulion cubs
 |
1 tsp pepper
water - enough to cover the chicken in the pot
Directions:
In a large pot. combine all ingredients for the broth. cover and boil for one hour or until chicken is tender. (the chicken should fall apart when you pick it up)
While the chicken is cooking prepare your dumplings. add butter and milk to a saucepan over a low heat until hot. mix dry ingredients in a bowl. add the hot milk and butter with a fork until it comes together like a dough. lightly flour a surface and roll out the dough about 1/8 inch thickness and cut the dough into one inch squares. place them on a dish. cover with clear wrap and refrigerate.
Remove the chicken when tender and place on the side to cool. drain the broth and disgard all vegetables and bay leafs. return the broth to the pot continue to simmer and add 1 cup half and half and your dumplings at this time. In a small saucepan on the side make a rue. melt one stick of butter on low heat and add 3 to 4 tbs of flour. stir until thick and golden brown and then add it to the broth. (this will thicken the broth)
Once the chicken is cooled remove it from the bone and place the boneless chicken back in the simmering broth. Simmer for a half hour or until dumplings are done. Add salt to taste.
I know it sounds a little complicated but it's not. It's just a little more involved. but believe me your family will love it. just make sure you start it early. this is not a quick and easy meal. give it some love and you will get the love back!
Tip: A quick and easy alternative ( A suggestion given to me from my brother). Instead of making the dumplings from scratch. buy pyllsbury buiscuts and roll them out cut into one inch squares. also instead of adding the half and half and making a rue. buy a family size can of cream of chicken soup and add that to the broth and this will also make it creamy. This will save you time.
Enjoy!
