Tuesday, March 1, 2011

Chicken 'n Dumplings

1 leftover rotisserie chicken, skin, bones & meat & extra pieces of chicken if needed
2 stalks of celery, cut up
3 whole carrots
1 onion, chopped
4 cups chicken stock or broth
1 cup water
salt & pepper to taste

Put all ingredients in a large dutch oven. Cover the pot & cook in a 300 degree oven for 5 hours, or a 200 degree oven for 8-10 hours.  Remove chicken from the pot & let cool.  Meanwhile, strain the broth & return to the dutch oven.  Cut up the chicken & the carrots & set aside.  Make a slurry in a covered jar or container with 1/2 cup flour & 1 1/2 cups water.  Bring the broth to a boil on the stovetop.  After it comes to a boil, slowly add the shaken flour & water, while stirring.  Bring to a boil again & then turn down to a simmer.  Add the chicken & carrots to the thickend broth.  Prepare dough for dumplings.  Drop the dumplings by spoonfuls onto the hot chicken.  Cook uncovered for 10 minutes; cover & cook 20 minutes longer.

Dumplings (the fluffy kind!)

1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons shortening
3/4 cup milk

Put flour, baking powder & salt into a bowl. ( I like to add a sprinkle of dried parsley for color.)  Cut in shortening until the mixture looks like meal.  Stir in milk.

This is one of our favorite meals of all time!   If you need more chicken, just add a few extra pieces at the beginning.  I used to use a whole chicken, but I have found that the leftover rotisserie chicken just makes such a good, flavorful broth.

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