Chicken and Dumplings

• porzioni: 8 servings
• tempo di preparazione: 30 minutes
• tempo totale: 1 hour 35 minutes

Ingredienti

1 whole chicken (4 to 5 pounds, cut into pieces*) or 1 ½ lbs chicken tenderloins

1 yellow onion (cut into quarters)

1 bag mixed frozen vegetables

1-2 Cups frozen peas

½ teaspoon salt (or to taste)

¼ teaspoon black pepper (or to taste)

¼ tsp thyme, ground

¼ tsp sage, ground

¼ tsp rosemary

8 cups reduced sodium chicken broth (2 boxes standard sized)

3 cubes Chicken Boullion

4 tablespoons cornstarch (plus 4 tablespoons water)

FOR THE DUMPLINGS

1¾ cups all-purpose flour (plus extra for dusting)

⅓ cup shortening

½ teaspoon baking powder

½ teaspoon salt

135 ml milk

ALTERNATIVE DUMPLING RECIPE (GRANDMA BOWSER'S POT PIE DUMPLINGS)

3 C All Purpose Flour

½ tsp Salt

3 tsp Baking Powder

4 Tbsp Lard (as in the recipe, but I assume shortening of any kind will work)

1 ½ C Milk

Istruzioni

In a large soup pot, combine the chicken, onion, carrots, celery, salt, pepper, and the bay leaf.

Add chicken broth. Bring to a boil, reduce heat, and simmer covered for 45-60 minutes or until the chicken is tender and cooked through. While the broth is simmering, prepare dumplings below.

Strain broth through cheesecloth. Shred or chop the chicken and discard the skin and bones. Chop the vegetables if desired (or discard). Set aside.

Add the strained broth back to the pot. Bring to a boil and gently add dumplings to broth. Reduce heat and simmer for 15-20 minutes or until tender.

Stir chicken (and vegetables if desired) into the broth and cook about 2-3 minutes or until heated through.

TO MAKE THE DUMPLINGS (ORIGINAL VERSION)

Combine flour, shortening, baking powder, and salt with a fork or pastry cutter until shortening is the size of small crumbs.

Add milk a little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough).

Knead 5-6 times on a floured surface until dough is smooth.

Generously flour your surface and roll the dough out to ⅛-inch thick. Using a sharp knife or a pizza cutter, cut the dough into 1-inch x 2-inch strips. Flour generously to avoid sticking.

Cook in broth as directed above.

To Thicken the Broth

In a small bowl, combine 4 tablespoons cornstarch with 4 tablespoons water.

Add to boiling broth a little bit at a time stirring to reach desired consistency.

TO MAKE THE DUMPLINGS (GRANDMA BOWSER'S VERSION)

Combine flour, salt, baking powder, and lard.

Cut the lard into the flour with hands or pastry cutter/blender, until the flour looks kind of grainy, the lard is in very small pieces and coated with flour. This will be the same as when making pie dough.

Add milk to flour mix and mix well to form a dough.

Roll out on floured board to 1/2" thick and cut in squares (I recall these being about 1" X 1", YMMV)

Drop into boiling stew and cook for 20 minutes.

Do not lift lid while cooking (I can't imagine why, but it's what the recipe says)

Nutrizione

• Calorie: 461 kcal
• Grassi Totali: 25 g
• Grassi Saturi: 7 g
• Grassi Insaturi: 16 g
• Grassi Trans: 1 g
• Colesterolo: 73 mg
• Sodio: 469 mg
• Carboidrati Totali: 33 g
• Fibra Alimentare: 2 g
• Zuccheri Totali: 4 g
• Proteine: 27 g