The Kitchen Witch

Yum! There is nothing like Chicken and Dumplings on a cold January day! So I woke up this morning with the idea that I will make chicken and dumplings today for dinner! It is a few hour job, but well worth it. I sadly botched the job. I shake my fist in the air. I have made these a dozen times each year for the past few years. Well turns out getting married takes away your ability to cook! I ended up making chicken mush instead of chicken and dumplings. I found out where I went wrong, you MUST add dumplings while chicken and broth are at a BOIL! I did it at a simmer...CRY! Though they taste just the same, just not so dumplingy.

Onto the Recipe!

1 whole chicken quartered! (no gizzards or anything)
1 Stalk Celery
1 Onion
1 Clove garlic
1 large 16 oz Chicken Broth
4 cups flour
4 teaspoon Baking Powder
2 teaspoon salt
1 stick butter
2 eggs
Milk

Chop up Onion, mince garlic, chop up celery leaves included and throw into pot. Salt and Pepper...pinch of each for seasoning. Add chicken quartered skin side up to pot and cover with water.

Boil 45mins - 1hr until chicken is fall of bone.

take chicken out of pot and debone and remove skin. Put chunks of chicken back into pot.

Add chicken broth and BOIL

Dumplings:

Sift in order

1c. Flour, 1t baking powder
1c. Flour, 1t baking powder, 1t. salt
1c. Flour, 1t baking powder
1c. flour, 1t baking powder, 1t. salt

cut in 1 stick of butter and 2 eggs. mix until dough is crumbly. Add milk as needed to bring dough together. Once dough forms a ball flour a nice surface (I use the table) and roll dough out til it is about 1/4 inch thick and then cut into strips and pull off pieces that seem like the right size dumpling to you!

Add dumplings to BOILING chicken broth with the chicken!

Once all dumplings are in reduce heat and cook on medium for about 15 mins and serve!!

Salt and pepper to taste!

This is a great cold weather meal and everyone will enjoy...even if it turns out chicken mush!

Lets see what comes out of my cauldron tomorrow!
~The Kitchen Witch