Cheaters Quick Chicken And Dumplings
From heatherbudapest 17 years ago
- 30 minutes to make
- Serves 4
One day, fighting a cold and the miserable gray of the Michigan winter, I decided I needed to have chicken and dumplings "like Mom used to make". But I also did not feel like starting from scratch, so I went to the grocery store to buy an Amish rotisserie chicken, with a bee in my bonnet. Read more I came home, defrosted my homemade chicken and vegetable stock from my freezer, and proceeded to make an incredibly rich, delicious meal that warmed me and my roommate from head to toe. In half an hour, you can have real chicken and dumplings. Imagine that! The dumplings recipe comes from one of my all-time favorite culinary authorities, The Joy of Cooking. They're wonderfully rich and fluffy. See less
Ingredients
- 1 rotisserie chicken, preferably Amish and not all hormone-fed (salt and pepper or herb, preferably not with crazy spices!) shopping list
- 1 quart chicken & vegetable stock (homemade preferred; see my recipe for vegetable stock; but you can also just use a good-quality, natural boxed stock like Pacific. You can also use "Faker's Homemade Stock"; recipe to come.) shopping list
- 2 carrots, sliced thin shopping list
- 2 stalks celery, chopped (quite fine) shopping list
- 1 small yellow onion, chopped fine shopping list
- olive oil shopping list
- small handful (about 2 Tablespoons) fresh sage leaves, coarsely chopped, or 1 teaspoon dried if you haven't got fresh shopping list
- small handful (about 2 Tablespoons) fresh thyme leaves, chopped, or 1 teaspoon dried if you haven't got fresh shopping list
- just a pinch of fresh rosemary, chopped, or a pinch of dried, crushed shopping list
- some fresh parsley, chopped shopping list
- salt shopping list
- fresh-ground black pepper shopping list
- For dumplings: shopping list
- 2 cups all-purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 3/4 teaspoon salt shopping list
- 3 tablespoons butter shopping list
- 1 cup milk shopping list
How to make it
- Prepare the Soup: In a large soup kettle, saute the onion in olive oil. When it is translucent, add the carrot and celery pieces. Add your stock, and bring to a boil over medium-high heat, adding some pepper and the herbs. When the stock begins to boil, reduce heat to simmer the vegetables.
- Meanwhile, prepare the chicken meat: Take the skin off the chicken, and take the meat off the bones in small pieces (no need to be bite-sized, but a size that will be manageable to ladle into bowls of soup). Set the chicken meat aside.
- Set aside the chicken carcass, bones, and skin, to use for a homemade stock. (See Vegetable Stock recipe.) Freeze it if you can't be bothered or don't have the time in the next couple days.
- When the vegetables in the soup are beginning to get soft, you're ready to add the chicken meat. Make sure not to let the heat get too high. You don't want to boil the chicken, because that will make it tough. You just want to get it warm and braised in the stock.
- Meanwhile, make your dumplings: Mix together flour, baking powder, and salt.
- In a small saucepan, bring just to a simmer the butter and milk.
- Add the warm butter and milk to the dry ingredients. Stir with a fork or knead by hand 2-3 times until the mixture just comes together. Divide the dough into about 18 puffy dumplings. Roll each piece of dough into a rough ball.
- By this time, your chicken meat should be nicely warm in the stew. Gently lay the formed dumplings on the surface of the chicken stew, cover, and simmer for 10 minutes. Serve immediately.
People Who Like This Dish 4
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