Sunday, March 2, 2014

Chicken and Dumplings.......

We've been in the deep freeze for a while now and nothing says comfort like a nice bowl of chicken and dumplings. So yesterday, before the snow started flying (which by the way, we hardly got a trace of the 2-5 inches expected). I roasted the chicken, picked it off the bones and rolled out some dumplings. The house smelled wonderful, all that chicken goodness filling the house.

Chicken and Dumplings
1 large chicken (4-6 lbs)
2 quarts water
Set oven to 400 degrees F. Place hen in 2 quarts of water in large roasting pan. Sprinkle inside and out with salt and pepper. Bake for 2 1/2 hours or until tender when stuck with a fork. If water boils away, add more. Keep turning the chicken as it browns. Remove from oven and placechicken on a platter. Pour liquid from chicken into a large open pot. (there should be at least 2 quarts).
2 cups flour, sifted with 1 teaspoon of salt
3/4 hot water 1 tablespoon of Crisco
Sift flour and salt (or mix well w/whisk) into a bowl, Cut in the Crisco, like you would for pie crust and stir in the hot water until it makes a soft dough. Let the dough set for 1/2 hour. (This step is important) Roll the dough out about 1/8 inch thick on a floured board and cut into squares with a knife or pizza cutter. Sprinkle with flour. Let air dry for 15 minutes. Have the liquid from the chicken boiling and drop dumplings into it. Stir with a fork and boil for 6 - 8 minutes or till done. Cooking time will depend on how thick you roll the dumplings. Check them for the tenderness you like. Lift dumplings out with a skimmer and serve in a deep dish with a small amount of gravy. Serves 4 – 6 people.
(I use 1 1/2 recipe of dumplings for 6 people; but then we really like dumplings.) If you are wondering why my dumplings have that nice color and are not that creamy bland color, it's because I add a few drops of yellow food coloring to the pot. 2-3 drops for the whole pot is usually enough. It just makes it more appetizing to me.
Till next time.......

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