Chicken and dumplings
I made a great pot of chicken and dumplings Monday since the weather was rainy and cool. The recipe follows.
Chicken and cheddar dumplings for two
For the broth:
2 chicken leg quarters
2 ribs celery roughly chopped
1/2 onion roughly chopped
2 carrots roughly chopped
1 Tbs. sea salt
a few whole pepper corns
1 sprig each thyme, sage, parsley
2 cloves garlic smashed lightly
Combine all ingredients and bring to a boil then reduce heat and let simmer for 1 1/2 hours skimming as needed.
For the rest:
After the broth is done remove the chicken and let cool. Strain the broth and discard the veggies and other stuff. Dice another large onion, 2 ribs celery, and 2 carrots and add to the broth. Let simmer til the veggies are done. Make a roux from 3 Tbs. butter and 3Tbs. all purpose flour and add it slowly to the boiling broth stirring constantly til thick. Add the chicken back in and let simmer10 min. more.
For the dumplings:
Follow Bisquick recipe for drop biscuits and add 1/2 cup shredded cheddar cheese. Drop dumplings into pot carefully and cover. Simmer 12-15 minutes til dumplings are fluffy.