Tag Archives: chicken

Chicken and Dumplings … with Rolled Noodles (Trial #2)

Rarely have I made a dish that was as satisfying in the preparation as it was in tasting the finished product.

Chicken and dumplings is a hearty comfort dish … a glorious chicken stew with a creamy texture filled with tender shredded chicken and vegetables. The ‘dumplings’ may be either drop biscuits, which I’ve made before, or rolled noodles. In both cases, the starch is added to the stew in the last 10-15 minutes and cooked. Achieving the perfect balance of dumplings/noodles and stew may be a challenge. On my first attempt I didn’t account for the amount of stock that would be absorbed by the dumplings during steaming. The result was unsatisfyingly dry even if the dish itself was delicious.

This trial was perfection. (I had extra stock in reserve, just in case.)

I started with a whole fresh Prime chicken, bought on sale at my local Freshco, and meant for roasting. After cutting the chicken into pieces, I used the two breasts, wing tips and the back for making the stock. The two legs and the wings were set aside for roasting.

The recipe I used was one I found on YouTube for “Old Fashioned Chicken and Dumplings”. It was based on an Emeril Lagasse recipe according to the accreditation given there. After reading the comments, I halved the amount of roux (1/4 cup butter and 1/3 cup flour) I added to the stew, because I didn’t want it to be overly thick to start with. And, since I knew there were going to be leftovers, I didn’t want the inevitable thickening to adversely affect the dish.

I rewrote the recipe and am sharing it here in case anyone has difficulties accessing the version on YouTube.

Old Fashioned Chicken and Dumplings – serves 4-6
Adapted from an Emeril Lagasse recipe for chicken and dumplings.

For the chicken

2 split chicken breasts, on the bone with skin, about 3 lbs*
8 cups water
2 bay leaves
1 1/2 tsp salt
3 celery stalks, medium dice
3 carrots, medium dice
1 medium onion, medium dice**
1 tsp paprika
1/2 tsp dried thyme
1/2 tsp black pepper
1/4 tsp garlic powder
1 stick (1/2 cup) butter***
2/3 cup AP flour***
1/4 cup heavy whipping cream
1/2 cup frozen peas

* I used two split, bone in chicken breasts, the back and the tips of the two wings

** I didn’t have any onions so I used the white part of four green onions, sliced about 1/3 of an inch thick which gave me about 1/4 cup of onions.

*** I thought that the amount of roux used made the chicken and dumplings look too thick in the video so I reduced the butter to 1/4 cup and the flour to 1/3 cup.

Cooking the chicken

In a large pot or dutch oven, add in the chicken, water, salt and bay leaves. Bring to a medium boil, skimming off the scum as it rises to the surface, cover and cook over medium heat for 45 minutes. Don’t boil too hard, or too much water will evaporate. (NOTE: You can cover the pot and avoid the issue altogether.)

Prepare the vegetables and dumplings while this is happening.

For the dumplings

1 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 tbsp butter
1/2 cup milk

Shredding the cooked chicken/adding the veggies

After the chicken has cooked for 45 minutes, remove it to a plate and let cool before shredding. Discard the skin and bones. Remove the bay leaves from the stock and discard.

Add in the chopped vegetables and cook for 10 minutes.

Making the dumplings

In a glass measuring cup, heat the milk and butter just until butter is melted. In a medium bowl, combine flour, baking powder and salt. Add in the milk and butter mixture and stir with a fork just until combined. Dough should be soft. Turn out onto a floured surface and knead just a few times to make it come together. Don’t over knead or your noodles will be tough. Roll out the dough to 1/8″ thick and cut into 1″ strips and then into 3-4″ pieces. If you think you’ll be waiting for more than 5 minutes or so to add the noodles, cover them with a damp towel.

Making the roux

In a separate small saucepan, melt butter and whisk in flour. Cook over medium heat for a minute or so, stirring constantly to create a roux. Gradually add in about half a cup of stock at a time until you’ve thinned out the roux a bit.

Add roux mixture to the stock with the vegetables and whisk until no lumps remain. Add in the whipping cream and frozen peas.

Adding the dumplings

Bring the stew to a light boil and add in the dumplings, one by one. Stir gently, cover and cook for 10 minutes or until dumplings are tender and done.

Finishing up

Take the pot off the heat and add the shredded chicken back in. Stir to heat the chicken through, TASTE for seasoning and add additional salt and pepper, if needed, then serve.

As I placed the cherry red dutch oven on the kitchen table for serving, I wished that my small family was gathered around, empty bowls and spoons in hand, ready to dig in.

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Convenience Foods: Buffalo Chicken Wings

Convenience foods are … convenient.

However, you have to factor in the price you’re paying for that convenience and decide if it’s worth the trade-off.

In this case, I picked up a package of prepared Buffalo chicken wings (hot sauce and Parmesan garlic sauce included) on sale and said ‘the heck with it’. Especially as raw chicken wings are rarely ‘on sale’ and even if they ARE, you still have to coat/bread, bake, make the sauces etc. At 4-6 whole wings (8-12 pieces) per serving size, the package barely serves two people as a meal, if that’s all you’re having, but I stretched things with a lot of raw veggies like carrot sticks and broccoli florettes. I used Ranch dressing as a dip for the veggies and saved the garlic sauce for another purpose. Instead of french fries as a starch side dish, I made crispy skin-on smashed potatoes.

And I feasted.

A more modest dessert of one of my Jammie Dodgers and my Sunday meal was a success.

Other convenience foods I buy and use are onion rings, tater tots and canned inari sushi. And if that last one seems a bit out of left field … well there’s a reason.

Later

Battered, Crumbed and Baked … Chicken Tenders

I’ve made these tenders before, but it’s been a while, and I don’t know that I put enough emphasis on the positive aspects of the technique involved.

The usual 3 dish (seasoned flour, beaten egg and seasoned bread crumbs) method for preparing these tenders/fingers, or even chicken cutlets, usually ends up with flour and beaten egg to discard. By combining the flour and egg (only ONE) into a single step, along with some flavourings, the wastage is minimized. You can easily batter up to one pound of chicken pieces in the batter. You may also reduce the crumb wastage by judicious addition of the crumbs over the top of your chicken pieces. Another feature of this technique is the addition of the mustard, for flavour, and the mayonnaise, for moisture retention. In the past, I’ve spread mayonnaise or Miracle Whip over the top of a skinless chicken breast and then dipped the breast into seasoned bread crumbs and baking. This is incorporated into the technique.

Battered, Crumbed and Baked Chicken Tenders – for 2

250 gm /1/2 lb chicken tenders or skinless and boned thighs, cut in half, try to get all your chicken about the same thickness
~ 1/2 cup seasoned Italian breadcrumbs

Batter – makes enough batter for 500 gm/1 lb of chicken tenders

1 egg
1 tbsp mayonnaise
1 1/2 tbsp Dijon mustard (or any other mustard of choice)
2 tbsp flour
1/2 tsp salt
1/8 tsp freshly ground black pepper

oil spray or vegetable oil

Preheat oven to 200C/390F, spray a baking sheet with vegetable spray or brush on a thin layer of vegetable oil. If using parchment paper, to reduce cleaning, you should still use the spray/oil as it will help promote browning.

In a metal pie tin, add your bread crumbs and set aside.

Place the batter ingredients in a medium sized, shallow bowl (a 1 lb margarine tub works for me) and whisk with a fork until combined.

Add the chicken pieces, a few at a time, to the batter, using a fork to turn the chicken over to coat both sides, and letting the excess drip off. Transfer the chicken pieces, still using the fork, to the bread crumbs and shake the pie tin back and forth gently to help coat the bottom of the chicken with the crumbs. With clean dry fingers, sprinkle some of the bread crumbs over the top of the chicken pieces, then gently turn them over to make sure all sides are crumbed.

Place the crumbed chicken onto the prepared baking sheet.

Bake for 15-20 minutes depending on thickness. You may want to turn over the pieces about half way through the baking to get both sides crisped and slightly browned. Don’t bake too long or any thinner parts of the chicken will dry out.

Serve immediately with dipping sauce of your choice. ie honey mustard, ranch dressing or spicy Sriracha mayo.

Sriracha Mayo – serves 1

1 tbsp of your favourite mayonnaise
Sriracha, to taste

Since I’m cooking for one, I utilize whatever mixing vessels are available, nearby … usually in my draining board.

The price tag was to remind me that I bought 0.856 kg of boneless, skinless chicken breasts for $10. The cutlets below served three and I have over a half kilogram chicken left.

Pantry/Freezer Clearout – Chocolate Digestive Biscuits

It’s always fun when you have all the ingredients for something that catches your eye.

I saw these delicious looking biscuits on one of the FB food groups I belong to. When I checked out the link I found that the recipe used whole wheat flour and fine porridge oats and not all purpose flour. I happened to have some leftover finely ground rolled oats, from a previous sourdough bread bake, in my pantry, so it was a win-win situation. Cookies/biscuits AND it used up another item from my pantry. The recipe, as posted by Paul Hollywood, seems to be similar to the McVitie brand of biscuits.

Paul Hollywood’s Chocolate Digestive Biscuits

 

  

Review: Just a touch of sweetness. I used a 72% dark cocoa chocolate for the coating but if you want something sweeter, a milk chocolate would be tasty as well.

Sometimes, my cooking choice is designed around using up a specific ingredient. Like  the cream of wheat dumplings (Hungarian grizgaluska) I made with the last 3/4 cup of cream of wheat in my pantry. And the pot of chicken stock made with a chicken carcass, a few chicken backs and about a dozen chicken thigh bones that I ran across, as I was transferring the contents of the upstairs freezer to the basement one. I served the dumplings in the resulting soup.

 

Chicken Shawarma – Take 2

I love the taste of a shawarma.

Whether it’s the chicken or the beef/lamb mixture my local place makes, seeing those thin strips of meat shaved off their rotating meat tower and briefly browned off before being placed in a warmed pita bread with a generous drizzle of sauce (tzatziki, hummus, tahini or garlic) is a treat …  and it’s all delicious, especially served with a large portion of french fries, fresh out of the deep fryer. I ate my home made version with hashed browned patties from my freezer.

By the way, gyros is the Greek name for what they call shawarma in the Middle East. It’s all spiced meat.

I got this recipe from the Titli’s Busy Kitchen web site. There’s a great video that goes with it.

If you’ve never heard of Titli, she’s an amazingly vivacious and fun cook to watch. One day I WILL make that mujaddara, a tasty brown or green lentil and rice dish that I first ate in a local Lebanese restaurant and just loved!

Mise en place … lots of spices go into the marinade, but I had them all in my pantry, except the fenugreek seeds, which I bought to order and ground up in my coffee grinder so it was nice and fresh and pungent. The chicken breast was briefly thawed in the microwave so it was still mostly frozen but I was able to shave very thin slices with a sharp knife.

Two to three hours of marination is plenty for this thinly sliced chicken breast, even though the recipe recommends overnight. I found that the meat fell apart while cooking the next day and the texture was lacking. I also added all the marinade along with the meat when I pan fried it, which may have resulted in the meat being overcooked.

In the interest of absolute honesty, it’s not QUITE the same flavour as the ones I used to buy for my mom at my local establishment, but they’ve priced themselves out of my business and reduced the amount of french fries they used to serve, by about 25%. So this is a good substitute. Give it a try. (Just don’t marinate your meat too long if you’re using chicken breast.)

The tahini sauce is a winner. Use it as a dip for crunchy veggies and sandwich spreads. You’ll be pleased.

Asparagus and Chicken Fettuccine Alfredo with Greek Yogurt

Work’s been good this past month so I was feeling a bit ‘spendy’ when I went grocery shopping.

My grocery list had ONE item on it … MILK … but I ended up spending $60 on various extras including a box of ice cream drumsticks. (SO bad … but it was a PROMO sale.)

I decided to skip replenishing my stock of potatoes so meals in the week ahead are going to feature pasta and rice side dishes. I was going to start with a chicken Alfredo. Unfortunately, it turned out that that carton of whipping cream that I was sure I had in the back of the fridge … wasn’t there.

Substitution time.

A fast search on the net and I ran across a recipe for an Alfredo sauce using Greek yogurt. I also added a couple of ounces of cream cheese and, of course, Parmesan cheese, to the sauce.

Greek yogurt … I had strained it previously because I wanted a nice thick yogurt for something else, so I had to add more pasta water than expected to thin it down enough for the recipe below.

The result was delicious, and I didn’t miss the whipping cream at all.

Fettuccine Alfredo with Asparagus and Chicken – serves 4

300 gm fettuccine, linguine or spaghetti pasta
1/2 pound (~230 gm) chicken breast, cubed**
1/2 pound (~230 gm) asparagus stalks, cut into 1 1/2-2 inch pieces

** I had a couple of chicken cutlets that I had prepped and frozen, so I used those.

Cook pasta according to the package directions. Drain in a colander over a bowl. Reserve about a cup of the pasta water for use in the Alfredo sauce below. You’ll start with 1/4 cup but if your sauce tightens up you may need to add more.

NOTE: An easy way to cook your asparagus is to add it to the pot of pasta for the last 3 minutes of cooking time. It will be tender but still have a bit of crunch and retain its green colour.

Greek Yogurt Alfredo Sauce

1 tbsp unsalted butter
1 tbsp olive oil
1/4 tsp salt
1/8 tsp coarsely ground black pepper (use white pepper if you want a whiter sauce)
1 clove garlic, finely minced
1/4 cup white wine (or pasta water, vegetable broth or chicken broth; the broth will make the sauce less white)
2 oz (~60 gm) Philadelphia cream cheese, cubed
1 oz (~30 gm, 1/2 cup) shredded Parmesan cheese
1/2 cup Greek yogurt

Additional grated Parmesan cheese, for garnish

Melt the butter and olive oil in a saute pan over medium-high heat. Add the diced chicken and asparagus and sprinkle the salt and pepper over the top. Saute until the chicken is lightly golden and no longer pink inside and the asparagus is tender, but still a bit crunchy. Remove the chicken and asparagus to a small bowl and reserve.

Lower the heat under the saute pan to medium and add the minced garlic. Stir and cook for 1 minute.

Stir in the wine (or pasta water) and scrape the bottom of the pan to bring up the fond (bits of browned chicken and garlic). Whisk in the cubed cream cheese until it melts into a ‘sauce’. You may want to add a bit more pasta water at this point to help. Remove the pan from the heat and let it sit for 2 minutes to cool enough that the yogurt won’t curdle.

Whisk in the yogurt and the grated Parmesan cheese and then return the pan to the stove over medium-low heat. Add the reserved chicken and asparagus and stir constantly until the Parmesan is mostly melted into the sauce, 3-4 minutes. Do not let the sauce come to a simmer or boil as this could cause it to curdle.

Add the cooked pasta to the saute pan and stir so that the sauce will coat the pasta. Add additional pasta water if needed to thin the sauce.

Serve and garnish with additional grated Parmesan cheese, if desired.

Chicken, Corn and Quinoa Stuffed Peppers

Recently I cooked up the last of my tri-colour quinoa and used part of it to make shrimp and Chinese sausage quinoa fried “rice”. I set aside a cup of the cooked quinoa and finally used it up this past weekend to stuff some sweet peppers that had been lingering in my vegetable crisper drawer.

Warning: Times and amounts in the recipe below are rough estimates based on scaling up the recipe for four people and your particular oven.

Chicken, Corn and Quinoa Stuffed Peppers – serves 4, 2 pepper halves per person

1 small onion, small dice
1 tbsp vegetable oil
4 medium sweet peppers, orange, red or yellow
1/2 lb ground chicken, breasts, thighs or both
1/2-3/4 cup corn kernels (cut from one cob of corn)
1 cup cooked quinoa
1/2-3/4 cup marinara or spaghetti sauce
salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp ground black pepper)
1/2 cup (8 tbsp) grated cheddar and Monterey Jack cheese
2-3 thinly sliced green onion tops, for garnish

NOTE: The peppers and filling may be prepared and assembled the night before, covered and refrigerated and then baked the next day.

Cut the peppers in half, removing stems, ribs and seeds. Place into a 9 by 13 inch baking dish.

Pre-heat the oven to 375 degrees Fahrenheit.

In a large saute pan over medium/medium-high heat, saute the diced onion in the vegetable oil until the onions are translucent and just picking up some colour around the edges. Add the ground chicken, season with salt and pepper and saute until no long pink. Add the corn and cooked quinoa, mix through the chicken and onion and saute for a few minutes until warmed through.

Stir in half a cup of marinara sauce, mix thoroughly and, if it seems too dry, add a bit more of the marinara sauce. Taste and add additional salt and pepper if needed.

Spoon the filling into the pepper halves. Add about 1/4 cups of water to the baking dish to help with cooking/steaming the peppers and cover tightly with a sheet of aluminum foil.

Bake for 25-30 minutes, or until the peppers are tender. If you’ve refrigerated the dish, you’ll likely have to add an additional 10-15 minutes to the bake time.

Remove the foil and add about a tablespoon of cheese to the top of each stuffed pepper half. Return to the oven and bake for 5-10 minutes, until the cheese is melted and bubbly. If you want a bit more colour, you may turn on the broiler on high for a few minutes but, watch carefully, so that the cheese doesn’t burn. Serve while hot with a sprinkling of sliced green onion.

Paprika Chicken (Paprikás Csirke)

Whole chickens were on sale this week at $1.67 CDN per pound … so I bought two for just under $13.

I usually spatch-cock or joint my chickens but I decided to roast one whole (1 hr at 400 deg F, covered with a sheet of aluminum foil, and then uncovered at 375 deg F, for 45 minutes) … on an actual roasting pan from my mom’s place, for a change. It was seasoned very simply with dried oregano and parsley and salt and pepper. A sprinkling of sweet paprika helped give it a beautiful bronze finish. A delicious smelling and looking dish.

But the ‘pièce de résistance’ was Paprikás csirke (pronounced paprikash cheerke). This classic Hungarian dish combines fall-off-the bone tender chicken with a creamy sour cream based sauce served over nokedli, mashed potatoes or plain rice, as in this case.

Paprika Chicken (Paprikás Csirke) – serves 4-6

1 tbsp vegetable oil
1 3 1/2-4 pound chicken, jointed
1 medium sweet pepper (red, orange or yellow, or Hungarian yellow), small dice
1 medium onion, finely diced or grated
2 tbsp sweet paprika, Hungarian if possible
1 large, peeled and seeded tomato, diced or 1 cup canned diced tomatoes with juice
1 cup chicken stock
1 tsp salt, plus more, if needed
1/2 cup sour cream, plus more if desired to serve
1 tbsp flour
water as needed

Cut the chicken breasts in half. If they’re particularly thick, cut them in thirds so they can be submerged in the stock. Sprinkle the salt over the top of the chicken.

In a large saute pan, over medium-high heat, heat up the oil and saute the onion and sweet pepper for about 5 minutes until the onions get soft and translucent.

Add the sweet paprika and toast it in the oil for a minute or two.

Add the diced tomatoes with juice and the chicken stock.

Place the chicken pieces on top of the vegetables and add enough water to just barely come to the top of the chicken pieces (about 1 cup.) When the liquid comes to the boil, cover the saute pan with the lid and turn the heat down to a simmer.

Simmer for 1 hour or until the chicken is tender. Every 15 min, check to see that the chicken has not stuck to the bottom and that the liquid hasn’t evaporated. If too much liquid has evaporated, add a bit more water to the saute pan. Turn the chicken pieces a couple of times to make sure that the thicker pieces cook evenly.

When the chicken pieces are tender, remove them to a dish or bowl and reserve.

Remove the saute pan from the heat and using a stick blender, puree the vegetable mixture until it’s relatively even. (You can put it into a stand blender or food processor too.)

In a medium sized bowl combine the sour cream and the flour. Whisk together. Add a ladle full of the vegetable puree to ‘temper’ the sour cream so that it will not curdle. Stir well, add another ladle full of the puree and stir again. Pour the flour/sauce mixture back into the saute pan with the rest of the puree and place the reserved chicken pieces on top.

Tempering the sour cream

Return the saute pan to the heat just until the chicken is warmed through. Taste the sauce and add more salt if needed.

Serve the chicken and sauce over nokedli, mashed potatoes or rice. Polenta also makes a wonderful base for the paprika chicken.

Paprika Chicken ready to serve

Roast chicken

Chicken Cordon Bleu (“Blue Ribbon” Chicken)

An old style ‘fancy’ dish which is actually very simple to assemble ahead of time and then finish off by crumbing and baking.

I’ve seen it napped with a white sauce or gravy but the honey mustard sauce that the blogger at “Lemon and Mocha” used is a perfect accompaniment to cut through the bland richness of the chicken and cheese. The chicken roll is baked rather than fried making it more diet-friendly.

Chicken Cordon Bleu

Chicken Cordon Bleu – serves 2

2 chicken cutlets, pounded to about 1/16 of an inch
2 slices of deli Black Forest ham
2 slices of provolone cheese (Swiss, Edam or even Havarti would work too)
salt and pepper

Crumb coating ingredients:

In 3 separate shallow pans (pie pans work), assemble the following.

1/2 cup all purpose flour
1 egg, whisked together with 1 tsp cold water
1/2 cup seasoned Italian bread crumbs (or toasted Panko bread crumbs)

Pound the chicken cutlets carefully between two sheet of plastic wrap or parchment paper, to minimized the mess. Be careful not to make holes in the chicken.

Preheat the oven to 375 deg Fahrenheit.

Season the chicken cutlets on both sides with salt and pepper. Place one cutlet at a time on your work surface and cover with one slice of the ham and then a slice of the cheese. Roll up (narrow or wide end of the cutlet, it doesn’t really matter) the chicken and use a toothpick to ‘pin’ the roll up. NOTE: You can cover and refrigerate the rolls at this point if making ahead.

Dip one roll at a time into the flour, coating it evenly. Shake off the excess. Dip the floured roll into the beaten egg, allowing the excess to drip off. Dip the roll into the bread crumbs, shaking off the excess. Place on your baking sheet. (I just placed one of the sheets of parchment paper I had used to pound out the chicken on a pie plate and then threw the paper away after baking.)

Bake for 30 minutes or until the breast is firm but still has a bit of bounce to it when pressed down with a finger. If the top isn’t as golden brown as you’d like, turn on the broiler to high and bake for 2-2 1/2 minutes until the crumb coating is as dark as you’d like. There may be some darker areas but as long as it’s not burned, it’s fine.

Honey-Mustard Sauce

Honey-Mustard Sauce – makes a couple of tablespoons, enough to dress 2 chicken rolls

1 tbsp mayonnaise or Miracle Whip
1/2 tbsp honey
1/2 tbsp lemon juice
1 tsp Dijon or French’s mustard

Whisk together in a small bowl until smooth and creamy. Spoon over the hot chicken roll.

NOTE: This would be great as a dip for chicken tenders/fingers or as a salad dressing over fresh greens.

Edited: Chicken and Dumplings (Trial #1)

Chicken and dumplings were on my bucket list … sort of. As in, I have wanted to make them, for some time, but I didn’t actually write them down on my ‘official’ bucket list.

Recently, someone posted a picture on FB and, since I had six chicken drumsticks thawing in the fridge, and all the other ingredients needed, I thought I’d finally give it a try.

The dish is a soup but I’ve seen a thickened version which is almost stew-like. I found a nice simple recipe online … and then I messed with it by deciding to thicken it with a ‘beurre manie’, a flour and butter paste. I combined a tablespoon each of the two until it formed a paste and stirred about a third of the mixture into my chicken soup. But then, I said what the heck and stirred in a bit more. At the end, I had added the entire thing. A bad move it turned out.

I had concerns about the dumpling part of this dish, too. There are two versions. A batter that’s scooped onto the top of the simmering soup and allowed to steam with the lid on until set. And a rolled out thick ‘noodle’ which cooks in the broth. You need both a big pot of soup stock for this latter version, and time to roll it out and cut it. Neither of which I had. So I went with the steamed batter version. At least this part of the dish turned out well. Another possible problem, along with thickening the soup too much, was my choice of cooking vessel. I used a large (11 inch diameter) saute pot which meant that the soup level was fairly shallow and the large surface area meant that a lot of the liquid evaporated even with the lid on.

While steaming the dumplings, I lost even more liquid to the dumplings, and the thickening soup stuck to the bottom of the pan and scorched. I couldn’t lift the lid but I shook the pan several times to free any dumplings. The dumplings didn’t stick … but the ‘soup’ did because by that point I had something that was more like the filling for chicken pot pie in density.

On the plus side, it was all edible. Even the scorched bits.

It was also saltier than I would have liked.

Oh well.

Chicken and Dumplings

NOTE: The recipe below doesn’t use a thickener for the soup.

Chicken and Dumplings – serves 3-4 people

Chicken Soup

2 tsp vegetable oil
6 chicken drumsticks
1 medium onion, finely diced
1 large or 2 medium carrots, peeled, medium dice
2 celery stalks, medium dice
1 clove garlic clove, peeled and smashed but still intact
4-5 cups chicken stock, divided (edited: increased from 3 cups)
salt and pepper to taste (1/2 tsp salt, 1/4 tsp ground black pepper to start)
1/4 tsp poultry seasoning
1 tbsp dried parsley

Over medium heat saute onions, carrots, celery and garlic clove until the onions start to caramelize on the edges. Remove the vegetables and brown the chicken drumsticks on both sides.

Return about half of the veggies to the pot (retain the rest of the veggies until the last 15 minutes so they’ll still have some texture), four cups of the chicken stock, salt, pepper, poultry seasoning and parsley. Bring to the boil, cover and lower the heat to a simmer. Cook for about 45 minutes, turning the chicken at least once.

Remove the garlic clove and discard.

Remove the drumsticks to a large bowl and take the meat off the bones. Discard the skin and bones and shred the meat. Return the meat to the saute pan along with the reserved vegetables. Simmer for another 15 minutes. If the soup looks like it’s reduced too much, add the reserved cup of chicken stock.

Make the batter for the dumplings and spoon rounded teaspoonfuls over the top of the soup, leaving some space between the dumplings so they can swell during cooking.

Place the lid on tightly and steam for 15 minutes, shaking gently a few times to reduce the chance of scorching.

Dumplings – makes 12 dumplings, serves 3-4

1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
2 tbsp dried parsley
1/2 cup milk
2 tbsp butter or margarine

Whisk together the flour, baking powder, salt, and parsley.

Cut in the butter.

Stir in the milk just until the flour is moistened.

Drop heaping teaspoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12-15 minutes. (I steamed them for the full 15 minutes.)

Serve the chicken and dumplings topped with additional chopped parsley.