Chicken and Dumplings

Thought for the week:

Things turn out best for the people who make the best out of the way things turn out.
-Art Linkletter

                                                                                                                                                                                                                                                             I’m a sucker for a whole chicken at 0.77 / lb, I knew I couldn’t stay away from it.  No one hates to bone a chicken more than I do, but there’s so much you can do with all that chicken meat.  Let’s start with Chicken and Dumplings.  Once again, this is not the healthiest recipe, but it’s so darn good.  Hey, I won’t stop you from chicken-frying that ribeye you get on sale this week either.  If you’ve never had a chicken fried ribeye, you won’t believe how good it is.  But I digress, so back to chicken.  It’s no surprise, I don’t make dumplings – it’s the whole rolling and cutting thing.  You remember I don’t roll out biscuits either!  So I found a frozen brand I really like (they’re in the recipe!).

Chicken and Dumplings

Chicken and Dumplings

Ingredients

  • 1 whole chicken
  • 2 carrots, washed, ends removed, and cut in large pieces
  • 2 stalks celery with leaves, washed and cut in large pieces
  • 1 large onion, cleaned and cut in half
  • 2 cloves garlic
  • 1 bell pepper, cleaned (optional)
  • 2 bay leaves
  • Salt
  • 1 stick of unsalted butter
  • 1/4 cup flour
  • 1 cup milk
  • 1 package Mary B's dumplings (frozen foods, WalMart)
  • Salt and pepper

Instructions

  1. Place chicken in a large pot, like a dutch oven, add carrots, celery, onion, garlic, bell pepper, bay leaves, and salt. Cover with water and simmer for 1 - 1 1/2 hours or until very tender and starting to fall apart.
  2. Remove chicken and all vegetables and bay leaves. Allow to cool then bone chicken and discard skin. Tear or cut the chicken into big bite-sized pieces, set aside.
  3. Bring the broth to a simmer and put that stick of butter in it.
  4. When the butter melts add as many dumplings as you want and follow the package directions to cook.
  5. Add the chicken when the dumplings are done.
  6. If you want to thicken the broth, whisk together the flour and milk. Add to pot, stirring constantly.
  7. Salt to taste. Be careful not to add too much ground pepper while it's cooking because it gets too strong.
  8. Let it simmer a couple minutes, then eat it up!
  9. Note: I usually add some more carrots and celery, cut in bite-sized pieces when I'm simmering dumplings because I like having vegetables in it. It's really up to your preference.
http://www.centexcooks.com/chicken-and-dumplings/