Chicken and Dumplings
*tonight was probably the last cold cold night of 2009 so we took the opportunity for one of the
ultimate Texas comfort food!
Pressure Cooker method...
*fill pot with cut up chicken (I prefer to use some with skin, but most unskinned pieces)
*add 2 handfuls of baby carrots
*2-4 stalks celery cut into pieces
*1 cut up onion
*garlic (I use 7-10 cloves)
*salt/pepper/curry powder to taste
*fill with water to 1-2inches below top of cooker
*put lid on cooker and turn heat to medium*after the cooker begins to steam from top, cook for 15-20 minutes
(do not let cooker steam dry!! pay attention!)
*remove from heat... DO NOT TAKE OFF LID!!!*let pressure die down until you can wiggle little top and no steam comes out
*remove lid and let the stew cool
*after cooled... put into refrigerator to let fat harden to be removed before you add dumplings
(thanks Kyle for reminding me!! GREAT easy way to remove fat from broth!!)
*after cooled... put into refrigerator to let fat harden to be removed before you add dumplings
(thanks Kyle for reminding me!! GREAT easy way to remove fat from broth!!)
Dumplings:*canned biscuits (organic store have these now) I used Pillsbury dinner rolls to make the dumplings for this batch
*after you skim fat,
*remove bones from chicken (be sure to get the little ones!!)
*put back onto stove and bring to boil
*divide rolls into thirds and roll into balls for dumplings
*put back onto stove and bring to boil
*divide rolls into thirds and roll into balls for dumplings
*drop balls into the boiling broth... they will swell up, but just keep adding (I used 2 cans)
*use spoon to push the new dumplings under the broth
*after you add all dumplings... let it simmer on low for another 20-30 minutes.. stir down a couple of times...make sure all dumplings get cooked through
ENJOY on a cold day with lots of family!!!
makes great leftovers!
below the pictureof our last cold 2009 day,
is Cindy Solomon's grannies recipe... Thanks Cindy for another version
Sue Bradley's Chicken and Dumplings*cut up a whole chicken and cook till it falls off the bone
*debone and add 1 stick of butter
dumplings
2cups flour
1/2 c salt
1/4 c butter
water to make a stiff dough
Mix all ingredients adding water last
when dough forms a ball, dust counter with flour
pour dough onto flour and dust with flour to work dough
roll out like working a pie crust
cut into strips (you don't want your dough too thin)
have broth of chicken boiling
drop dumplings into broth
after all dumplings are in broth boil for 20 minutes low heat
when done, salt and pepper to taste
yields 4 servings
(Sue always tripled the recipe)
