Down South cooking
Hey
I'm a dirty northerner who wants to cook up the ultimate comfort food: Chicken and Dumplings! I know I could throw something ok together on my own, but I would love some advice or suggestions from those in the know. I'm looking for a proper home made recipe, none of this from a can garbage.
I was thinking I would start with a good stock, small chicken in a dutch oven with onions, garlic, thyme, and a bay leaf or two and water to cover. I'd let the stock cook all evening and cool in the fridge so I could easily unload some of the congealed fat. With the stock I'd re add the chicken I removed from the stock and some veggies, carrots and celery etc. Please critique any and all of this if needed.
Here's where I really need help. The dumplings. I am awful at baking and bread making. I need something I can't screw up. It's going to be cold and stormy here and me and my room mate appreciate any advice.
Thank you for all your help and hopefully we get some awesome warm your soul good recipes here.
use the grands can biscuits... Kneading biscuit dough is something i cant do, even though I still try.. There is some form of black magic that surrounds it, and it was only taught to the daughters of the forties...
Boiled balls of biscuit dough, flat noodles or biscuits baked on top until they're browned?
I got no recipes, I'm just curious.
First, toss a bunch of diced carrots in a hot pan with your favorite fat. Personally, it would be good olive oil, but butter is even better.
When half soft, toss in diced onions and diced celery.
When all three of them are almost done, toss in some chopped garlic.
Stir in some flour. the amount is dependent upon the size of the total batch. Stir it through and make sure there's enough fat to coat all the flour. If not =, add more fat. Stir for a few minutes, and then add chicken stock to make the amount of gravy you will need. In general, you will need 1 tablespoon of flour per cup of total gravy you want.
Then, mix up the dumplings. The amount depends on the size of your pot. The basic recipe is 1/4 fat (clarified butter is optimal), 1/4 eggs, 1/2 flour, a bit of baking powder, whatever herbs you ;like (for mild dumplings just use fresh Italian parsley, for better dumplings, uses parsley and fresh sage, or whatever you like. Mix it up. Let it sit for 15 minutes to 3 hours. It realyy doesn;'t matter much.
Mix in some cooked chicken into the gravy. Take a spoon and cut onto the top of the bubbling gravy 1 spoon at a time into place the dumpling mix to more or less fill the top of the pot. Put on a lid, and let it steam for 5 minutes. It should be done then.
Use Bisquick Dumpling recipe on the box. They are very good. My family loves them.
