Thursday, February 6, 2014

Chicken N Dumplings

Now this recipe is a stick-to-your-ribs comfort food that will warm you up from the inside out. These babies are the lightest, fluffiest, melt-in-your-mouth dumplings that you will ever eat. It's the best cure-all of a cold dreary Winter day. Give it a try and make your fat cells smile.

Chicken N Dumplings
  • 18 cups or 4 ½  qts. water
  • 1/2 cup chicken base
  • 1 Rotisserie chicken, whole
  • 1 ½  cup diced celery hearts
  • 1 ½  cup diced sweet onion
  • 1 tsp. freshly ground black pepper     
In a large 8 qt. soup pot add water and base. Mix well with a wire whisk breaking up base. Add chicken and bring to a boil, then lower heat to a simmer and cook covered for 15 minutes.

While chicken is simmering, dice celery and onion. After chicken has simmered for 15 minutes remove chicken from pot and place on platter and set aside to cool. Strain broth from soup pot through a fine wire mesh. Return broth back to a clean pot. Add diced celery, onion, & black pepper to pot. Bring to a boil and cover, reduce heat to simmer.

Meanwhile remove skin from chicken and discard. Pull chicken meat from bones and cut into bite size portions. Add chicken to soup pot and simmer for 30 minutes. Now prepare dumpling recipe below and add dumplings to soup pot.

  • 2 cups sifted all purpose flour
  • 1 tsp. salt
  • 4 tsp. baking powder
  • ¼ tsp. freshly ground black pepper
  • 1 egg beaten
  • 3 Tbsp. melted butter
  • 2/3 cup milk
Sift together dry ingredients. Add egg, melted butter, and milk to make a moist stiff batter. Drop by teaspoons  into boiling liquid. Cover and simmer for 18 minutes. Do not open lid or stir while dumplings are cooking.

This is a very old recipe for dumplings and they are called feather dumplings. They are the lightest and fluffiest dumpling that I have ever eaten and they will melt in your mouth.

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