Wednesday, October 9, 2013

chicken & dumplings

 It's chicken & dumplin' weather here this week. And what warms you to your bones more than a hearty homemade soup that's been simmering on the stove most of the day. Mmmm mm. Even though I've improvised the soup, this is how my mom always made her dumplings. As a little girl, I can remember watching her do this. Watching her at work in the kitchen are some of my favorite childhood memories and this was one of my favorite meals that she made! And the majority of the time, the fryer she used was one that we raised and processed ourselves..which is a whole different story for another day. But if you need a good dumplin' recipe..here ya go!

2-3lb whole fryer
1 gallon or more of water
chunk carrots, celery, onions & minced garlic
parsley
~In a dutch oven, if you have one, simmer all together for a couple of hours or more until tender. Remove chicken, debone and then return meat to your stock.
Add to your chicken & stock:
4 potatoes - diced
salt & pepper to taste
(you may need to add more water at this time, depending on how long you've simmered your chicken and how much water has cooked down. Use your judgement)
~Simmer until potatoes are tender. While potatoes are cooking, make the dumplings.
cutting the dough into square dumplings
dropping the dumplings into boiling soup
 Dumplings:
2 cups flour
1/2 tsp salt
2 eggs
3 tablespoons of water (or a little more if needed for the dough to hold together)
~Roll out about 1/4" thick and cut into squares - drop into boiling soup and cover. Simmer for about 20 min. until done.
Cheers to tasty food ~


This post is part of the Clever Chicks Blog Hop
The Chicken Chick