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Chicken & Dumplings (for one) |
Leftover chicken and broth
¾ cup flour 1 tsp baking powder 1½ tbs lard or butter, frozen ½ cup milk pinch salt pepper, herbs as desired
Take leftover chicken, tear it into small pieces and put it in a small saucepan with either broth or water and a bouillon cube. I like to throw in a handful of frozen peas because, frankly, I like to throw a handful of frozen peas in everything. Bring to a simmer. Meanwhile, mix the flour, baking powder and salt together. Because this is a such a small recipe, I make the dumplings on a dinner plate for ease of cleanup. Cut in the lard or butter (with a pastry cutter, though I find a knife works fine). Traditionally, dumplings are herby, so you could sprinkle some thyme in or something. Work it with your fingers until it's well blended, then add enough milk to make a wet, sticky dough. Basically, you're making boiled biscuits. Drop the dough a spoonful at a time into the simmering water. You want the dough to cover the surface of the water, but bob along freely. Cook ten minutes with the lid off, and ten more minutes with the lid on. Scoop dumplings onto a plate or bowl, and spoon a bit of chicken and broth over the top. Add pepper. |
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Chicken and dumplings is to the Southerner what chicken soup is to the Jew; a hot, nourishing, easy meal for the sick. I've so much of it in that context, it's a wonder dumplings don't make me feel sick, by associaton.What's the deal with the uncovered ten minutes, covered ten minutes thing? Who knows! I can remember my mother standing in the kitchen, hands on hips and brow a-furrow formulating the same inquiry. It is The Law and no true woman dare disobey. My mother used to make this with Bisquik, but I don't find 'from scratch' any more difficult. Yep, you have to do the uncovered, covered thing either way. This small batch is quick and easy, a definite plus is you're making yourself dumplings because you feel unwell. Now, if you'll excuse me, I'm feeling unwell. |