Hello food world!!
I had deserted you for way too long! I am back and ready for some good action!! So much has happened and I’m ready to get to cooking again! I’ve been in my kitchen a lot more recently!! I love it!
On Saturday, I hung out with some friends from church and they all just happen to be *Yankees*. I knew that a couple of them had never had chicken and dumplings and had talked about wanting to try it, so I made some from scratch! 🙂 If I may say so, they were quite wonderful!! I’m not really going to write a recipe on it, but I will tell you what I did/how to do them. Please let me know if you try to make these.
Chicken and Dumplings, made from scratch.
1 whole chicken, raw & thawed
Salt & pepper to taste
1. Put whole chicken in a medium/large crock-pot. Pour in enough water until it covers it. Cook for a couple of hours or until the chicken is cooked thoroughly. Turn off the crock-pot and let it cool. Once it is cool enough to handle, place chicken on a plate or something where you can de-bone the chicken (you may even want to put the chicken in the fridge for just a little while to let it cool completely while you work on the next step). Save all the chicken broth.
2. Strain the chicken broth. (*Note: I didn’t have a good enough strainer, so I used a coffee cup to get all the “good looking” broth out before I tried to strain the rest.) Pour chicken broth into a large pot.
3. As you de-bone the chicken, place the chicken in the broth. Make sure the chicken is in bite size pieces. I just pull it apart with my fingers and toss it in there.
4. Now for the dough! This is probably the hardest part to explain because I didn’t measure anything… I’m pretty sure it was a little more than 2 cups of flour mixed with about a cup of milk and a half a cup of melted butter. If you’re not sure if that’s the right amount, it needs to have more flour than liquid. It needs to be really tough to mix. I just mixed it with a wooden spoon just enough to where it was all mixed. You may need to keep adding flour.
5. Put your pot of broth/chicken on the stove top and turn the heat to medium high until it starts to boil.
6. On a clean, dry counter top, sprinkled even more flour down and place the dough on top. You will want to be generous with the flour because that dough will soak it right up and it will stick to your counter. Rub flour on your clean and dry rolling pin. I also sprinkled more flour on top of my dough. Roll out the dough until it is about 1/8 inch thick. With a butter knife, cut the dough into 1 in. by 2 in. strips and place dough directly into chicken broth. Do this until you have used all the dough.
7. Add about a teaspoon of salt and about a 1/2 teaspoon of pepper, or as desired. Let this cook for about 20 more minutes. The dough will puff a little, and the broth will get much thicker. Serve warm.
**Props to Pam and Shala for letting me bum some flour from them. What wonderful neighbors I have! 🙂