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Showing posts from February, 2010

Stove-top Chicken & Southern Dumplings

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I didn't think to dump the stuff in the crock-pot today, so I'm making chicken & dumplings on the stove instead. Chicken & Southern Dumplings 1 whole chicken (about (3 lb.) or 4-5 chicken breasts 4 carrots 4 celery stalks 1 cut up onion (skin on) 2 tsp. salt 1 tsp. pepper 1 tsp sage or poultry seasoning 2 bay leaves 1 gallon water 4 TBSP Butter 4 TBSP flour 2 TBSP white cooking wine *for the dumplings* 2 c flour 3 TBSP shortening 1 tsp salt 1/4 c water Put chicken, 2 carrots, 2 celery stalks, 1/2 onion w/the skin and spices in the pot and pour the water over. Leave the skin on the onion because it will make the stock darker, and you're going to throw all these vegetables away anyway. Bring to a boil, and cook until chicken is white and cooked through. While it's cooking you can chop the other two carrots, two celery stalks, and half onion (throw the skin away off this piece). When the chicken is cooked, strain over a large bowl or pot, remove chicken and