Monday, October 29, 2012

Chicken and Dumplings

These were even better the second day than they were the first day. The sauce thickens and tends to absorb into the dumplings. These can also be served over mashed potatoes, but I just like a bowl of dumplings. This dish is hearty and warming. These remind me of the dumplings served at Cracker Barrel. Perfect for a chilly night.

Chicken and Dumplings


For chicken stock:
1 chicken, cut up
1 onion, diced
3 cloves of garlic, minced
1 tsp. thyme
1 tsp. basil
1 tsp. oregano
1 tsp. parsley
1 tsp. celery salt
1 tsp. celery seed
1 tsp. salt
1 tsp. black pepper
1 bay leaf
1 tablespoon olive oil

For dumplings:
2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
2 tablespoons unsalted butter
1 cup milk
Extra flour for rolling out dough

Directions for chicken stock:  
Sauté onion and garlic in olive oil. Add chicken and spices.  Cover with water to top of stock pan.  Cook for 1 hour. Remove chicken and debone. Reserve stock and chicken pieces. Remove bay leaf from stock and discard.

Directions for dumplings: 
Mix dry ingredients.  Cut in butter with fork or pastry cutter. Add milk and stir until it forms a sticky ball.  Place on rolling surface that has been well floured.  Roll out and then use a pizza cutter to cut pieces of dough into one inch pieces. 

Bring broth to a boil. Add dumplings and stir as you add them to prevent sticking. Cook for 20 minutes. Add chicken back into pan. Add more salt and pepper to taste.

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