Chicken and Fluffy Dumplings |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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From scratch recipe for a simple and light meal in a pot. The dumplings are the best biscuit-type dumplings I've ever tried. Using a fat separator eliminates a lot of the calories and heaviness. Most of the time involved is for simmering the stock so you can be off doing other things. Ingredients:
3 lbs chicken pieces |
1 medium onion, chopped |
2 carrots, chopped |
3 stalks celery, chopped |
3 cloves garlic, minced |
2 bay leaves |
1 teaspoon dried thyme |
4 sprigs parsley, plus more for garnish |
1 1/2 teaspoons coarse salt |
1/2 teaspoon fresh ground black pepper |
1 dash cayenne pepper, to taste |
1 cup all-purpose flour |
2 teaspoons baking powder |
1/2 cup milk |
1/2 teaspoon salt |
Directions:
1. Stock: Place all ingredients in a Dutch oven and add enough cold water to cover; bring to a boil; reduce heat to simmer, cover and cook 1 hour, until tender.
2. Remove chicken, and set aside to cool; discard bay leaves and strain stock into fat separator; set strained vegetables aside; return strained, separated stock to pot, adjust seasoning and bring to a slow boil; remove chicken from bones, discarding skin, set aside.
3. Dumplings: Combine dry ingredients and make a well; add milk and stir just to combine; drop by measuring tablespoon into slow-boiling stock; cover and cook 10 minutes.
4. Return vegetables and chicken to pot and reheat, about 5 minutes; ladle into shallow soup plates and garnish with parsley.
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