FraidKnot
Washing Up
Cold weather finally hit. And I had 1/2 lb. of chicken thighs in the freezer. So I thawed them out and used them in the following recipe:
3-1/2 lbs. chicken, cut up
water to cover
1/2 tsp. poultry seasoning
2 bay leaf
2 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
2 cans cream of chicken soup
1/2 tsp. black pepper
Place chicken pieces in a deep pot and cover well with water. Add the
poultry seasoning, bay leaf, carrots, celery and onion. Bring to a boil and
reduce heat. Simmer 45 minutes. Remove chicken to a platter and let cool.
Let broth cool slightly; pour through a strainer into another pot. Chill
the broth and skim the fat from the top. Put 3 c. broth back in the pan.
You may need to add more later as needed. Whisk in cream of chicken soup and pepper and bring to a simmer, stirring to blend well.
Meanwhile, remove the skin from cooked chicken and discard.
Debone the chicken, tearing into bite-sized pieces. Add to the simmering broth. Continue to simmer on low while you prepare the dumplings. Add more broth as needed; the dumplings will thicken it.
Drop Dumplings:
4 Tbs. vegetable shortening
2 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1-1/2 c. milk (or non-fat buttermilk, even better!)
Combine dry ingredients; cut the shortening in with a fork until mixture is crumbly. Add milk and stir until well mixed. Drop by teaspoonfuls into bubbling soup. Cook 10 minutes uncovered; cover and cook 10 minutes more.
Fraidy
3-1/2 lbs. chicken, cut up
water to cover
1/2 tsp. poultry seasoning
2 bay leaf
2 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
2 cans cream of chicken soup
1/2 tsp. black pepper
Place chicken pieces in a deep pot and cover well with water. Add the
poultry seasoning, bay leaf, carrots, celery and onion. Bring to a boil and
reduce heat. Simmer 45 minutes. Remove chicken to a platter and let cool.
Let broth cool slightly; pour through a strainer into another pot. Chill
the broth and skim the fat from the top. Put 3 c. broth back in the pan.
You may need to add more later as needed. Whisk in cream of chicken soup and pepper and bring to a simmer, stirring to blend well.
Meanwhile, remove the skin from cooked chicken and discard.
Debone the chicken, tearing into bite-sized pieces. Add to the simmering broth. Continue to simmer on low while you prepare the dumplings. Add more broth as needed; the dumplings will thicken it.
Drop Dumplings:
4 Tbs. vegetable shortening
2 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1-1/2 c. milk (or non-fat buttermilk, even better!)
Combine dry ingredients; cut the shortening in with a fork until mixture is crumbly. Add milk and stir until well mixed. Drop by teaspoonfuls into bubbling soup. Cook 10 minutes uncovered; cover and cook 10 minutes more.
Fraidy
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