Chicken and Dumplings

The weather is getting colder and that means it is becoming soup and stew season. One of my favorite things to make with stews is homemade dumplings. My nana made dumplings for stews, my mom made dumplings for stews, and now I do as well! My husband said these came out as one of my best sets of dumplings ever, though I think that’s because he hasn’t had them since last winter!

RECIPE: Chicken and Dumplings
Makes 3 Servings 

SUPPLIES NEEDED:DSCF0335
Cast iron pot
Cutting Board
Knife
Wooden spoon
Measuring Cup
Fork
Pot with lid

INGREDIENTS:
Three Drum Sticks
Bay Leaf
Water
Onion
2 Carrots
4 cloves Garlic
Parsley
Ground Black Pepper
Salt
3/4 to 1 cup Flour
1 Egg
Milk

DIRECTIONS:
DSCF03361) Begin by tossing some chicken (preferably with bones) into a pot with water and a bay leaf. Let cook until the chicken is falling off the bone and you have some nice broth left.
2) Pour the broth into a measuring cup and put the shredded chicken to the side in a bowl. The bones can be tossed or put in the freezer to use later for some stock.
3) Cut the carrot into pieces, I prefer to do the skinnier half of the carrot and coins and the thicker part as half coins. Throw it into the cast iron pot to start cooking.
4) Dice the onion and add it to the softened carrots, let cook until the onion becomes translucent.
5) Mince about 4 cloves of garlic and sprinkle them over the onions and carrots.
6) Chop up some mostly fresh parsley and sprinkle it over everything. 
7) Add just enough water to cover the vegetables and let them simmer for a bit.
8) In another pot, start bringing about 3-4 cups of salt water to a boil. 
9) In the measuring cup of chicken broth, stir in a small handful of flour with a fork until it turns into a slurry.

10) Pour the slurry over the vegetables, continuously stirring to form a nice gravy. DSCF0341
11) Stir in the shredded chicken to the gravy and let it start heating up.
12) In the measuring cup, combine about 3/4 to a cup of flour, an egg, and just enough milk to get a very thick dumpling batter.
13) Drop forkfuls of the mixture into the boiling salt water and cover to cook for about 5 minutes.
14) Scoop out the dumplings and move them into the gravy to soak up the flavor before serving. DSCF0343

This meal can be deceptively filling! The dumplings and chicken also reheat great for leftovers the next day. Next time I make this, I will use bigger pieces of chicken, but sometimes you just have to use what you got! DSCF0346

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