A new one got added to the meals-we’d-like-to-eat-while-we’re-here list, homemade chicken and dumplings. What could be better comfort food on a cold day in the South.
Bev did the cooking today and she started by stewing a whole chicken along with a package of boneless, skinless breasts (we just happened to have several of them in the freezer). She stewed the whole chicken for a couple of hours and the breasts for about an hour. Our friends David and Laurie gave us some Tulocay’s Made in Napa Valley Poultry Rub the other day, so she sprinkled in a little of it along with a heaping teaspoon of chicken base and some butter buds.
After cooking, the chicken was cooled and removed from the bone and the broth was cooled to facilitate some fat removal – only had to sit out in the 30* garage to do the job. Here’s the broth after chicken removal and the pulled chicken.
About an hour before dinner, she began reheating the broth and chicken. She made her dumplings from Bisquick and dropped them in the pot by the teaspoon full.
Many people use rolled and cut dumplings in this dish, but we prefer the lighter texture of drop dumplings. This is a shot of my first bowl full.
They went down real easy and we had nothing else so we could eat our fill of the dumplings.
Have a great day.