I can’t remember how it came to be, but my daughter absolutely loves Chicken and Dumplings.
We do have a favorite way of making the dish. Not a written down recipe, just one I have learned and adjusted over the years.
That being said, I am always willing to try a new recipe - I might find another little things that makes the dish better.
This recipe starts out very much like the recipe in my head. Cooking the chicken to get a nice rich broth.
The dumplings were amazing - but I will go into those with more detail tomorrow.
The best new information I received was the slurry.
The milk and flour mixture adds a thickness to the broth. And a creaminess. It was wonderful.
The final dish was rich in chicken flavor with a creamy broth and well seasoned dumplings.
CHICKEN AND DUMPLINGS
1 Fryer Chicken
Salt and Pepper
1 Onion
1 Stalk Celery
3 Tablespoons Flour
1 Cup Milk
1 Recipe Biscuit Dumplings
Clean chicken and separate into portions. Place in a pot with the onion and celery, season, and nearly cover with water. Cover the pot and simmer gently for 3 to 4 hours. Remove chicken bones and chop meat. Return meat to broth. Drop dumplings into broth and cook 20 minutes. Stir flour into milk, add to broth and heat until thickened.
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