So this fall hasn't felt like fall much at all. Saturday was the first day we had a somewhat fall feeling in the air. All I could think about was making some warm comfort food. And what is more comforting than homemade chicken and dumplings?
This dish reminds me of my dad's sister, her nickname was Pooty. Yep, don't ask me how they came up with this nickname, but yes, this is what I grew up calling her. Aunt Pooty. And she made the best chicken and dumplings.
The most important ingredient to any broth-based soup or stew is the broth. If you aren't making your own homemade broth, then you really should start. It is a great way to add delicious flavor to your soups while controlling the sodium and eliminating unnecessary other ingredients.
To make your own stock, just make sure to purchase whole chickens. It is less expensive and then you have the bones left with which to make your stock.
To make stock you just barely cover the chicken bones with water, add celery, onion, carrots and garlic and simmer on low for about an hour. This is what my stock looks like when it is ready. I also will add a lemon to the pot sometimes as well.
A this point I let it cool and then strain it through a colander and freeze in zip lock freezer bags. I do this anytime I make chicken so I always have stock in the freezer when I need it.
Now on to the Chicken and dumplings. Of course I recommend the purchase of locally grown, pastured chicken as it is tastier and better for you. And of course you can always purchase it here from Green Acres on our Farm Fresh and For Sale page.
Start with 10 cups fresh chicken stock and get it simmering. Add about 3 cups of chicken to the stock and let it get to a slow simmer while you are making your dumplings.
Now I am not sure why people get all weird and scared to make fresh dough. But it really isn't difficult. Start with 2 cups of all purpose flour, add salt, pepper, baking powder, baking soda, and cornstarch. Combine these really well together before