Gran’s Chicken and dumplings

Our youngest was watching me make dumplings when he was in grade school, and said his Mom didn’t make dumplings like that, that she used biscuits or tortillas. I told him, I made dumplings from scratch like my grandma and my Mom did. The next time his Mom made dumplings, he told her I made my dumplings from scrap. She called us laughing and told us what he had said. So that has stuck and now we have Chicken and dumplings from scrap.

 

This recipe makes a LOT – you will need a very large pot

 

Ingredients:

 

For the chicken stock:

 

1-2 Tbs EVOO (extra virgin olive oil)

1 ea onion, diced

4-5 ea celery stalks with leaves, diced

1 ea whole chicken or chicken pieces, bone in with skin

2 ea 32 oz Boxes Swanson’s Chicken Stock (broth)– 33% less sodium

2 ea 32 oz box (from above) Water

1 tsp pepper

½ tsp salt

 

For the dumplings:

 

2 cups flour

1 tsp Baking Powder

¾ tsp salt

¼ cup Fat from Broth (chicken stock)

¾ cup warm broth (from chicken stock

 

 

Remove gizzards etc from inside of the chicken and rinse chicken well with cool water.

 

Sauté the onion and celery in the EVOO. Pour in the 2 boxes of Chicken broth and 1 box of water. Add salt and pepper, bring to a boil, then reduce heat to medium low, cover and let cook until check pulls away from the bone. When chicken is done and pulls away from the bone, remove the chicken from the liquid. If you like a lot of juice, add the other box of water. Let the chicken cool, then remove the skin and pull chicken off the bone. Put chicken in a bowl and reserve for later.

 

Skim ¼ cup of fat from the broth. This isn’t easy, so I get as much as I can (always end up with broth too) and I put it in the refrigerator or freezer so the fat will harden somewhat. You want JUST THE FAT, no broth to start the dumplings. When the fat has hardened, remove it from the broth. YOU HAVE TO HAVE ¼ CUP OF FAT.

 

Mix all the ingredients for the dumplings – flour, baking powder, salt, fat and ¾ cup WARM broth.

Mix well, then roll the dough out THIN on a floured pastry sheet – approx 1/8 to ¼ in thick. Cut the dough into strips approx ½” wide, and 2” long

 

Bring the broth to a rolling boil.

 

Drop the dumpling strips into the boiling broth, avoiding the other dumplings as you drop each one in. Cook 20-25 min or until done on a medium to medium high heat with the top on. Test one of the dumplings to make sure they are done. When the dumplings are cooked, add your chicken back to the broth, and heat

 

Serve and enjoy.

 

 

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