Thursday, November 14, 2013
Chicken And Dumplings!
There are two kinds of Chicken and Dumplings that I have seen mostly over the years. The kind with biscuit type dumplings and the kind with huge noodle type dumplings. We make the one with noodle type dumplings.
I cook for a very large and hungry family so I do all my cooking and baking big. I will just go ahead and tell you what I do from start to finish.
When I make this recipe I stew down two roosters in one huge stock pot. Bring it to a quick boil and then turn the temperature down and leave 12 hours on a low setting.(I leave my burner on 3) Then take out the birds, let them cool and pick the meat off the bones. Put the meat in a container in the fridge and then I put two table spoons of Braggs Apple cider vinegar in the broth and put the bones back in. I let that simmer for another 8-12 hours. Then strain the broth. I usually put half the broth right back into the pot and put the rest up in the fridge, in jars for later use.
I add some water to the broth in the pot to get the level back up some and then add the veggies we want in it. Anything you have really. Or use a bag or two of those mixed vegetables you see in the store. Also chop one onion fine and add and a few chopped celery stalks.
So basically you want to make a good flavorful chicken soup to add your dumpling noodles to.
It is time to make the dumplings. The reason why you want to season the soup before making the dumpling noodles is that you want the noodles to absorb and cook in the flavorful soup giving even more flavor to your dumplings.
I love making dumplings as it is one of those things you make, that you can see great change as you knead it and watch it come right together as you mix it with you hands. Your hands start out a mess and by the time you finish incorporating all the ingredients you have a beautiful dough ball and your hands are clean!
This recipe makes enough dumplings for a very large stock pot of soup. So half it if making a smaller pot.
4 cups of flour
2 tablespoons salt
1/4 cup softened butter
1 1/8 cups warm water
Add the warm water and mix with your finger and hands, kneeding till you have a shinny firm ball of dough.
Separate dough ball into four small balls and roll out one at a time.
Cut into 1 inch by 2 inch pieces. (about the size of a sweet and low packet)
While the soup is at a rapid boil. Drop dumplings one at a time into the stock pot.
Once they are all in, stir it once in a while over the next 20 minutes while the dumplings cook.
All done and YUM!!
Blessings and happy farming.