Thursday, March 11, 2010
How I make my Chicken and Dumplings
Cook chicken breasts (3-4 is about right - I prefer the chicken on the bone but have used boneless and skinless to make it healthier) Use enough water to cover the chicken while boiling. Boil until tender, remove from pot and reserve the broth. Remove the skin and bones from the chicken, unless using skinless, boneless chicken.
I like to strain the broth before adding the cut up chicken back in. Reserve one cup of the broth. Return the chicken and broth back to a boil. I like to season the broth with sea salt, fresh ground pepper and poultry seasoning, to taste.
Place the 2 cups plain flour in a large bowl and make a well in the center. Crack one egg into the well and mix in with some of the flour. Add the chicken broth to the flour and egg and mix well. Dump onto a floured surface. You will need quite a bit of flour as this dough is very wet and sticky. Roll until about 1/8 inch thick. I use a butter knife and cut it into strips. Cut or pinch off small pieces (about 1 inch) and drop into boiling broth and chicken. Stir as each piece is dropped in. If necessary add more broth or water. You can use chicken bouillon for more flavor if you'd like.
Reduce heat to simmer and add 1/2 stick butter and 1 cup milk. Cover and cook on simmer 45 minutes. Stir occasionally. Makes 8 servings.
These dumplings are even better the next day. When you serve them to your mother-in-love, she will love you forever!