Tonight I am cooking supper for a friend for her birthday. I have a family size package of chicken thighs in the crock pot, seasoned with rosemary, thyme, onion, garlic and a chicken bullion cube. When the chicken is done I will put in on a plate to cool, pick all the meat of the bones and chop it up. Strain the juice it cooked in and let cool so you can remove the fat from the top. Pour the juice into a large pot with a tight fitting lid and bring to a boil.
For the dumplings, start with 2 cups of flour, 4 T butter and milk. Cut the butter into the flour, then add enough milk to make a dough like biscuits. Drop dough into boiling liquid a spoonful at a time, (the dumplings can overlap) and cover. Simmer on low for 20 minutes. Do not peek. If they boil over, turn the heat down but don't look in. Opening the lid will make the dumplings solid instead of fluffy.
When the dumplings are done add the chopped chicken and stir and serve.
If you are looking for an easier way, you can use boxed broth and canned chicken. If you are cooking your own chicken always use cuts with the bone still in it. The broth just won't be very good if you use boneless skinless cuts of chicken.
No comments:
Post a Comment