chicken and dumplin’s

DSC_4280chicken n dumplins finished
In need of some southern comfort food Coco and I prepared one of our family favorites this afternoon for our Big mid day meal. Since moving here we very much enjoy a big family meal for lunch and a light sandwich or salad for dinner. I usually walk to the store with Coco in the morning, pick up a few things like milk and bread and any thing we need for the day. Then we start cooking. I have everything cleaned up and the biggest part of the workday is over by 1:00. Unless of course- its laundry day.
Start like you are making chicken soup- see recipe below by  Dawn Vezina from cooks.com if you really need to follow a recipe but it can hardly be messed up-
water to boil- add stuff- simmer.
Also I made a few changes to this recipe- since i was in a hurry I used shortcuts. It is much better to use a whole chicken and de-bone.
DSC_4266chicken carcass
Can I just pause for a moment and show you the very un-glamorous chicken carcass many of you have probably never worked with one. Its cheap good food and can be used in a 101 ways (at least) so if you have never de-boned one of these beauties- you really should learn how!
The stock is much much better when you benefit from the collagen in the bones. I was in a hurry so I just threw in diced chicken breast. I also have a hard time finding stalk celery here so I chopped up celery root- I think it is a milder flavor but still delicious. It’s also a great option for those who have family members who are averse to the texture¬† of celery- the root is more like a potato than a stalk celery.
Finally I like to add more veggies when I can so I threw in some frozen peas at the last 5 minutes. I didn’t even stir them in because I just wanted them to defrost and stay the beautiful bright green color and not become mushy. I even throw in green beans sometimes.
lets get started~
1 large broiler-fryer chicken, cut up
2 celery ribs, sliced
4 carrots, peeled and sliced
1 medium onion, diced
1 (14 1/2 ounce) can chicken broth
2 tablespoons dried parsley
2 teaspoons chicken bouillon granules
1 1/2 teaspoons salt
1/2-1 teaspoon pepper
water
Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken. Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
Remove chicken and let stand until cool enough to handle. Remove skin from chicken and tear meat away from bones. Return meat to soup; discard skin and bones. This 1/2 of the recipe can be made in advance and even frozen to have on hand. I like to keep a little extra on hand to make soup later, or to give to a sick friend.
DSC_4268preserve or gift
Add more salt and pepper to taste, if desired. Return soup to a simmer.
DUMPLINGS:
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
4 tablespoons oil
2-3 tablespoon fresh herbs- chives, parsley, maybe a little thyme
stir ingredient until just combined
DSC_4412dumplin dough
DSC_3589coco helping
Roll dough into little balls (this is where I get the kids to help while I start cleaning up the dishes), or just drop teaspoonfuls into the hot simmering soup. Once this cooks for about 15 minutes it will be a perfect pot of Chicken & Dumplin’s. The broth should be creamy and thicker so it coats the spoon and the dumplin’s will be in different consistency, the ones floating on the very top will likely be fluffier and the ones cooking below will be a little denser and chewier- I LOVE A MIX OF BOTH.
this is what the dumplins look like when cooking

this is what the dumplin’s look like when cooking