Thursday, June 16, 2005
dinner last night
Well, here's one of our fav. from scratch recipes that I got from my sister, Alicia... mmm, mmmm! Just like Grandma used to make. Pocahontas and I made some up last night, per Durer's request...P loves to roll out and cut the dumplings, and so does Isabella, my niece.
Alicia's Chicken & Dumplings (Chickling & Dumplings as Pocahontas calls it)
For your stock/broth, boil together (but not too long, lest your chicken get tough);
1 whole chicken (or I use a mix of frozen chicken thighs -dark meat on the bone makes better broth, and skinless, boneless frozen chicken breasts)
2 qts. water (approximately? I just use a big stock-pot full;)
2 stalks celery, cut into 2-3" sections (I always throw in more)
1 whole onion, cut into quarters
whole garlic cloves (as many as you'd like), crushed
After the chicken's cooked, you remove it and set it in a bowl to cool. Then remove all the other boiled veggies as well, and compost or throw out. You want a clear broth for c&d's.
Now remove 3/4 c. of this clear broth for your dumplings. (We also always double this and the following dumpling recipe as well, for twice as many dumplings!)...so make that 1.5 c. of broth.
dumplings, mix;
2 c. flour (or 4)
1 tsp. salt (or 2)
2 tsp. baking powder (or 4)
and then cut in 1/4 c.-1 stick of butter (or 1/2-2 sticks)
Now add and mix in the broth. Then roll out the dough on a floured surface and cut into little strips. If the dumplings are well coated w/flour before you drop them into the boiling broth, the flour will make your broth thicken up very nicely. Drop them into the broth, which must be at a rolling boil, or the dumplings will dissolve.
Also, at this point I've added parsley, salt, and freshly ground pepper to the broth as well (after removing the broth for the dumplings, but before adding the dumplings).
After all the dumplings are cooked (floating and yummy, broth thickening nicely), debone, dice and add your chicken.
Enjoy your chickling and dumplings!
Alicia's Chicken & Dumplings (Chickling & Dumplings as Pocahontas calls it)
For your stock/broth, boil together (but not too long, lest your chicken get tough);
1 whole chicken (or I use a mix of frozen chicken thighs -dark meat on the bone makes better broth, and skinless, boneless frozen chicken breasts)
2 qts. water (approximately? I just use a big stock-pot full;)
2 stalks celery, cut into 2-3" sections (I always throw in more)
1 whole onion, cut into quarters
whole garlic cloves (as many as you'd like), crushed
After the chicken's cooked, you remove it and set it in a bowl to cool. Then remove all the other boiled veggies as well, and compost or throw out. You want a clear broth for c&d's.
Now remove 3/4 c. of this clear broth for your dumplings. (We also always double this and the following dumpling recipe as well, for twice as many dumplings!)...so make that 1.5 c. of broth.
dumplings, mix;
2 c. flour (or 4)
1 tsp. salt (or 2)
2 tsp. baking powder (or 4)
and then cut in 1/4 c.-1 stick of butter (or 1/2-2 sticks)
Now add and mix in the broth. Then roll out the dough on a floured surface and cut into little strips. If the dumplings are well coated w/flour before you drop them into the boiling broth, the flour will make your broth thicken up very nicely. Drop them into the broth, which must be at a rolling boil, or the dumplings will dissolve.
Also, at this point I've added parsley, salt, and freshly ground pepper to the broth as well (after removing the broth for the dumplings, but before adding the dumplings).
After all the dumplings are cooked (floating and yummy, broth thickening nicely), debone, dice and add your chicken.
Enjoy your chickling and dumplings!
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