Sunday, November 15, 2015

Chicken and Dumplings


One of my all time favorites for leftover roasted chicken! I use the basic White Lily recipe to start, but always add veggies. More or less as follows:

Sautee a couple of leeks or a small onion and a carrot or two in butter till just soft. I didn't have any celery, but use it if I do. Add another blob of butter, then add a quarter cup of flour, cook for a minute, add 5.5 cups chicken stock (or a mix of stock and water). Bring to a simmer.

For the dumplings, mix two cups of self rising flour (or two cups AP flour, 3 tsp baking powder, 1 tsp kosher salt) with 1/2 cup chicken stock or water, knead just to bring together. Flatten into a disc on a floured surface, cut into strips. It's really tasty to add chopped herbs if you have extra.

Put dumplings on top of liquid, cover, and cook 15 mins or until dumplings are cooked through. Add half a bag of frozen peas, leftover chicken, half a cup of milk, and plenty of pepper, and stir. Takes a few minutes for the peas and chicken to warm up, but it's always way too hot to eat immediately anyway.

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