Well, I am pulling out all of the stops this week. You can’t get much more “comfort food” than Chicken and Dumplings. This was a
staple in my home when I was growing up. My mom also made big fat noodles to put with the chicken and broth. Nothing was so warming as a bowl of my mom’s chicken and dumplings.
Chicken and Dumplings
3 whole breasts with skins and bones (or 1 whole 3 pound chicken)
2 cups diced carrots
1 medium onion, diced
1/4 cup all-purpose flour
1/2 teaspoon black pepper
32 oz of boiling water with 4 teaspoons of Sherman Provision Chicken Soup Starter
1 cup of frozen peas (optional)
Dumplings
1 cup self-rising flour
1 Tablespoon unsalted butter
1/2 cup whole milk
Roast the chicken breasts in a 350 degree oven until done (about 1 1/2 hours)–whole chicken will take approximately 2 to 2 1/2 hours to roast. Remove the chicken and all but about 1 Tablespoon of the chicken fat from the bottom of the roasting pan. Saute the carrots and onions over medium heat for 5 minutes in the roasting pan. Add the flour, stir and cook for 5 minutes stirring occasionally. Slowly add the 32 oz. of broth stirring constantly to prevent lumps from forming. Add peas, if desired and simmer over medium heat.
Make the dumplings. Cut the butter into the flour with a fork. Stir in the milk. Do not over work the dough. Mix just enough to combine. Turn out onto a floured surface and knead 3 to 4 times to combine. Roll to about 1/8 inch thickness. Cut into 1 inch by 2 inch strips.
Bring the broth mixture to a boil. Gently drop in dumplings, stirring once to make room for all the dumplings. Quickly cover with a lid. When you hear the mixture boiling, turn down to low for 10 minutes. Do not lift the lid.
After 10 minutes gently fold in about 2 cups of chicken pieces and simmer until chicken is warm. Salt and pepper to taste. Dish up a bowl and enjoy!
Until next time…From our Butcher Block to your Table.
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