Thank you for sharing!! Sounds delicious, I'm looking forward to giving it a try.As mentioned earlier here is my Chicken and Dumplings recipe
1 whole chicken, cut up but not boned or skinned (although skinless would be fine, I just like the extra flavor the skin adds and just remove it before eating)
8-10 cups strong chicken broth (if using canned add a bullion cube or two to it) needs to be enough broth to cover chicken pieces, so amount may depend on the size of your pot and the size of the chicken pieces.
4 Tblsp dried vegetable flakes .... I get mine at a bulk food store the mennonite run, awesome for odd little cooking ingredients!
1 Tblsp Minced garlic
1/2 tsp season salt ... brand of your choice
1 tsp rubbed Sage
1 tsp Rosemary (I use the flakes, not the powdered, but probably doesn't make too much difference)
1 Tblsp Celery flake
A pinch each of .... Toasted Sesame seed,
Chives
Parsley
Mint
2 whole Bay leaves
1 cup chunky cut carrots
1 cup chunky cut fresh celery
5 stalks green onion, chopped (just the lower 1/2 of the stalk, don't need to include the tops)
Dumplings.... 2 cups flour
1 large egg
4 tsp baking powder
1 cup milk (+/-)
Directions.....
Add all of the top ingredients into a large covered heavy bottomed pot you can cook with on the stove top or a dutch oven style pot for in the oven (I do mine on the stovetop)
Bring to a slow boil and then turn down to a simmer and cover, allow to simmer for about 2 hrs, I usually stir and flip the chicken pieces over about every 30-45 mins to make sure all sides
are getting the same broth time. If it starts to dry too much you can add more broth as needed, but covered at slow simmer usually doesn't loose much.
When you notice the bones are pulling out (about 2 hrs) you can then mix the dumplings up in a seperate bowl till they are a sticky dough consistancy and drop the dough by the small
Tablespoon full onto the top of the chicken so it floats on the broth. Cover and allow to continue to simmer about 15 -20 minutes till dumplings have raised and are dry on top. (I usually break one apart to make sure the dumplings are dry and fluffy on the inside.
Serve with noodles, potatoes or rice as you prefer.
Please note, quantities are approximate and can be adjusted to your likes... I just came up with this recipe over a couple of years experimenting and throwing things in that seemed like a good idea at the time, some I didn't like so they were removed from the recipe, other things we did like, so they stayed. The dumplings are another experiment that seemed to work OK but there may be lighter/fluffier recipes out there. If you have a good dumplings recipe please share!!!
If you try this recipe and come up with alternatives/additions please let me know! This isn't a 100 yr, set in stone, family heirloom, it's my work in progress...
