Tried and true. Perfect every time.
Chicken and Dumplings
INGREDIENTS
Stock
6 Cups Water
3 Bone in Chicken Breast halves
2 bay leaves
1 clove whole garlic
1 teaspoon thyme
Stew
4 Cups Chicken Stock
3 Cups Water
1 Cup White Wine
4 Tablespoons Butter
4 Tablespoons Flour
1 Cup Carrot
1/2 Cup Celery
1 teaspoon Dried Thyme
6 oz Frozen Peas
2 Tablespoons fresh chopped parsley or celery leaf
Salt and Pepper to Taste
Drop Dumplings
1 Cup Flour
1 Tablespoon Baking Powder
1 teaspoon Salt
1/2 Cup Milk
2 Tablespoons Oil
INSTRUCTIONS
Stock
1. Assemble all ingredients for Stock in stock pot. Bring to boil and let simmer for 1/2 hour.
2. Remove chicken to plate reserving liquid.
3. Pull all meat off of the Chicken and shred.
4. Put bones and skin back cooking liquid. Bring mixture to a boil and reduce heat to a simmer and allow to cook for an additional 30 minutes.
5. Strain into defatting cup. Reserve 4 cups of the liquid.
Stew
1. Clean stock pot for re-use.
2. Melt butter in stockpot over medium heat.
3. Add carrots and celery. Saute until carrots are showing some color.
4. Sprinkle flour over vegetables and cook for 2-3 minutes to brown roux slightly.
5. Add seasonings, stock, water, wine, and bring to a boil.
6. Add chicken and simmer until vegetables are fork tender about an hour.
7. Add peas.
Dumplings
1. When the Stew is done mix dumplings.
2. Drop by rounded teaspoons into the pot. Scatter so that dumplings do not touch.
3. Put the lid on slightly ajar and cook a few minutes then turn the dumplings.
4. Allow to simmer an additional 1/2 hour so that the dumplings have time to cook.
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Chicken and Dumplings
INGREDIENTS
Stock
6 Cups Water
3 Bone in Chicken Breast halves
2 bay leaves
1 clove whole garlic
1 teaspoon thyme
Stew
4 Cups Chicken Stock
3 Cups Water
1 Cup White Wine
4 Tablespoons Butter
4 Tablespoons Flour
1 Cup Carrot
1/2 Cup Celery
1 teaspoon Dried Thyme
6 oz Frozen Peas
2 Tablespoons fresh chopped parsley or celery leaf
Salt and Pepper to Taste
Drop Dumplings
1 Cup Flour
1 Tablespoon Baking Powder
1 teaspoon Salt
1/2 Cup Milk
2 Tablespoons Oil
INSTRUCTIONS
Stock
1. Assemble all ingredients for Stock in stock pot. Bring to boil and let simmer for 1/2 hour.
2. Remove chicken to plate reserving liquid.
3. Pull all meat off of the Chicken and shred.
4. Put bones and skin back cooking liquid. Bring mixture to a boil and reduce heat to a simmer and allow to cook for an additional 30 minutes.
5. Strain into defatting cup. Reserve 4 cups of the liquid.
Stew
1. Clean stock pot for re-use.
2. Melt butter in stockpot over medium heat.
3. Add carrots and celery. Saute until carrots are showing some color.
4. Sprinkle flour over vegetables and cook for 2-3 minutes to brown roux slightly.
5. Add seasonings, stock, water, wine, and bring to a boil.
6. Add chicken and simmer until vegetables are fork tender about an hour.
7. Add peas.
Dumplings
1. When the Stew is done mix dumplings.
2. Drop by rounded teaspoons into the pot. Scatter so that dumplings do not touch.
3. Put the lid on slightly ajar and cook a few minutes then turn the dumplings.
4. Allow to simmer an additional 1/2 hour so that the dumplings have time to cook.
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