Friday, April 27, 2007
Chicken and Dumplings
So I know it's really way too hot now for soup, but I had the carcass from my citrus baked chicken and haven't made chicken in dumplings in quite a while. Besides, suppose after reading about the recipe, you immediately went out and made your own? You'd need another recipe for the leftovers, wouldn't you? :) I added in all the leftover potatoes and beets, and it had a nice citrusy tang. If you don't like lumps of dough, which is basically what the dumplings are in this recipe, then you won't like this. But if you're a fan of matzo ball soup, or other similar foods, this will be yummy indeed. Anyway, it's a really quick recipe, but much better suited for cold dreary days. Chicken and Dumplings For a 5-quart pot, you'll need: For soup: 1 chicken carcass with whatever meat is still left 4 stalks celery, diced 1 onion, diced 2 carrots, peeled and diced For dumplings: 1 cup flour 2 tsp baking powder 2 tsp sugar 1/2 tsp salt 1/4 cup butter 1/2 cup milk Fill a 5-quart stock pot half way with water. When the water boils, add the chicken carcass and turn the heat down to medium-high. Let simmer for at least half an hour to 45 minutes. The longer it cooks, the more flavor gets extracted from the chicken bones. About half an hour before you plan to eat, remove chicken carcass from pot and set aside to cool. When it's cool enough to touch, strip any meat that's left on the bones and put it back in the pot. Add diced onion, celery, and carrots. Turn heat back up to high. In a bowl, mix 1 cup flour, 2 tsp baking powder, 2 tsp sugar, 1/2 tsp salt, and cut the butter into the flour mixture with a fork until butter is in small clumps. Pour in the 1/2 cup milk and mix thoroughly. Tear off about 1-inch lumps of dough, roll it, and drop it into the boiling soup pot. The dough will quickly rise and fatten into dumplings. When all the lumps of dough have been dropped in and are cooked, you can turn off the heat and serve immediately, but it's better if you let it rest for about 15 minutes and let the dumplings absorb the flavors of the broth. Enjoy!