Quote:
Originally Posted by RobBlake
anyone got a good chicken and dumplin recipe?
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Here's how I do mine.
Get skin on/bone in thighs. Or skin on/bone in breasts if you like white meat only. In a large stock pot, add some olive oil and saute the chicken thighs until brown. take them out. Add diced carrot, celery, garlic, and onion to the chicken oil. Saute for two or three minutes. Add water, and bring to a boil. Add the chicken back in, bone and skin, and all. Reduce and simmer. Add salt, pepper, and a very small pinch of thyme. After simmering for about 20 minutes, remove the chicken thighs. Let them cool a bit while you make your dumpling dough out of water, flour, corn flour, and baking powder.
Pull the skin off the thighs and discard. Pull the meat off and place it back in the pot with the veggies. Bring back to a strong simmer, and start putting your dumplings in by pinching off a tablespoon size chunk of the dough and dropping them into the water. They will float when done, about 5 minutes.
It's not a quick meal, but it's amazing. The chicken skin and bone add flavor to the stock that you are making that you don't get from flavor cubes or from plain chicken.