Wednesday, September 12, 2007

Chicken and Dumplings

I'm going to tell you how to make this just like my grandmother told me, but I'll give you a few tips along the way. This is quicker if you do the stock the day before. This is definitely not a diet dish. It is very rich and filling. I think that you should serve it with turnip or collard greens.

Serves 6

1 pkg chicken necks and/or backs
1-2 stalks of celery
1 onion, whole
1 whole chicken, cut into pieces

1/2 C rich milk or 1/2 and 1/2
1/2 stick of butter (optional)

In a large stock pot, put the chicken necks and backs, the celery, and the onion and enough cold water to cover. Bring to a boil, reduce heat to a simmer, and simmer for at least 2 hours . You can skim the scum several times. Strain and return to the stock pot. Season the stock with salt and pepper, add the chicken pieces, and bring back to a boil. Reduce heat and simmer, partially covered, until the chicken is done, about 40 minutes.

Dumplings

2 Cups of flour
1 tsp salt
1/3 C crisco
water

Cut the crisco into the flour and salt as if you were making pie crust. Add enough water to hold the mixture together. Generously flour your board and roll dough out thinly. Cut into roughly 2 inch x 6 inch strips. Flour the top of the dumplings. (this is going to thicken your stock)

Bring the stock to the boil and lay the dumplings on top 1 at a time. As each one is covered by stock, you can add another. Don't stir unless you have to. I use the end of a long spoon if I need to. Add 1/2 Cup of milk and optional butter. Serve immediately

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