Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Tuesday, December 20, 2011

Chicken and Dumplings

We are getting rain starting today and all the way until after Christmas, and what better meal on a cold rainy day then Chicken and Dumplings!
Some people will shortcut the recipe with a already roasted chicken, canned chicken broth and canned biscuits, but it's just not the same until you make it from scratch.

1 whole chicken, rinsed
1 onion, chopped
2 ribs celery, chopped
salt and pepper to taste

2 cups self-rising flour
4 tablespoons butter, softened
1 teaspoon salt
1/4 to 1/2 cup of milk or buttermilk
*if you like the stew to be thicker mix 1 tablespoon softened butter with 1 tablespoon flour and stir in after the dumplings are cooked.

Place whole chicken, breast side down in a large pot and cover chicken with water. Bring to a boil. Skim off the fat, by removing all the dark foam that comes to the top with a spoon. Cover and simmer for 1 hour.
Remove chicken from stock and place on a cutting board to cool a bit. Add onions and celery to stock and simmer.
Either with your hands or with a fork, remove the meat off the bone. Discard bones and skin. Add shredded chicken to stock and keep simmering for another 30 minutes.
Mix all dumpling ingredients in a small bowl. I like using my hands. Don't over mix it. For softer dumplings use more milk.

Drop spoonfuls in chicken broth or small balls. Cook for 5-7 minutes, depending on size of dumplings.

If not thick enough add the butter/flour mixture and simmer for 5 minutes. Serve it hot with hot sauce and rolls.