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[personal profile] jademermaid
This is the recipe I use for my chicken and dumplings. It is really, really yummy, and makes a lot--it does freeze well.

Jill's Chicken and Dumplings

A large package of chicken thighs or quarters (I use a huge bag of them from Walmart, and freeze half the pulled meat and stock for other things)

A whole onion-skin on
a small bag of baby peeled carrots, peas or whatever (optional)
assorted household spices

Dumplings

2/3 to 1 cup very cold water
a scant teaspoon of salt
2 level teaspoons baking powder
a hunk of butter flavored crisco (about the size of an egg)
1 egg
3 cups or so of plain flour

Boil chicken and entire onion with skin on in seasoned water (I use salt, pepper, garlic, saffron or turmeric for color and rosemary. I have also just used Mrs. Dash. Comes out great either way, experiment!) Boil for about an hour, remove the chicken from stock to cool, strain the stock to remove possible bone bits and return to pot(very important!) After the chicken cools a bit, pull the meat from the bones and put back into the stockpot. Squeeze the onion and chop the innards and return to the pot. Thin the stock with enough water to cover the chicken plus an inch or two. Add veggies if you like them. Return to boiling, then lower to simmer.

Mix all the dumpling ingredients together. add a bit more flour until the right consistency is reached (somewhat stiff - stiff enough to roll out well) is reached. Roll the dough out very thin and cut into strips about 1 inch by 2 inches, but they don't have to be perfect. Add dumplings one at a time to the pot, they will puff a little and float. Let them cook for five minutes or so. If the broth seems too thin, mix about 1/4 cup of flour with a cup of cold water and add it to the pot. Simmer for five more minutes, things should thicken a bit. This dish will also thicken as it cools, and is awesome the next day and makes great leftover lunches.
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jademermaid

October 2011

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