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When making soups and stocks, you can
add a Bouquet Garni. In cheesecloth make a small bundle of fresh herbs, thyme,
parsley, bay leaf, garlic, peppercorns and the like.
Use it for additional flavor. When you are finished cooking, it can easily be
removed and thrown out. A quick tip is to leave the string a little long and tie
it to the handle on the pot you are using. |
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Chicken and Dumplings
1 chicken 3-4 lbs.
8 C. water
1 medium onion cut in half
1 celery rib
2 carrots sliced
1 bay leaf
1 T. salt
Place chicken, water, onion, celery, carrots, bay leaf and salt in 8-10 quart
stock pot or dutch oven. Cover and simmer until done, about 1 hour. Let cool and
remove chicken from bones. Refrigerate chicken. Throw bones back into stock and
simmer another 1/2 hour. Strain stock and cool. You can do it to this up to a
day ahead if you choose. When ready to finish recipe, remove any fat that has
solidified on top.
Dumplings
2 C. flour
1/2 t. baking powder
1/2 t. salt
3 T. butter
1 egg
1 C. chicken broth
1/2 t. fresh dill (optional)
Mix flour, baking powder, salt. Cut in butter. Add egg and mix in. Gradually add
chicken broth. It will be very wet. Add 1/2 C. flour to the top of a cutting
board and spread it out. Add 1/2 of the batter on top of the flour. Roll it over
a couple of times in the flour. Roll out to about 1/4 inch thick. If there is
extra flour don't worry about it, as it will help to thicken the gravy.
Cut dumplings in 1 inch squares. Bring broth to a boil and add dumplings. Cook
for 15 minutes and add thickening.
To thicken add 4 T. flour to 6 T. water and gently stir into broth being careful
not to break dumplings. Cook another 10 minutes over low heat.
Serves 5-7
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