Yummy In My Tummy

There is nothing better on a cold rainy evening than a warm, comfort-style food.  Of COURSE staying within the "real food" bounds! Tonight's recipe took some preparation on my part, as I decided to follow the advice of my good friend Claudia of Our Chafing Dish and make my own chicken stock.  Roaster chickens are only around $3.50 or so.  After slicing off the meat in accordance with the culinary expert, I placed the carcass in water with carrots, celery, onion, peppercorn, rosemary, and parsley.  I let it simmer for 4 plus hours and ended up with 6+ cups of stock.  One 32 oz box of chicken stock is easily $4 dollars or more.  What a money saver!  It does take time, but it's one of those things you can walk away from for a few hours to do other important things *cough coughFaceBookcough cough*

Chicken And Dumplings

Ingredients:
     For Broth and Chicken                                         For Dumplings
          2 Tbs olive oil                                                       1-1/2 cups flour (I used whole wheat)
          2 celery stalks, ends removed and  chopped          1 tsp baking powder
          4 carrots, peeled and sliced                                   1 egg
          1 medium onion, diced                                           1 tsp salt
          2 tsp salt                                                               1/2 cup milk (or water)
          1 tsp black pepper                                                 1 Tbs olive oil
          2 tsp ground cumin                                                 1 Tbs fresh thyme, finely chopped
          2 chicken boobs, 4 thighs, 4 legs (bone in with skin)* 
          4 cups chicken stock
          1 cup water if needed
          2 Tbs fresh parsley, chopped

MAKE AHEAD-BROTH AND CHICKEN

1. Heat olive oil in a large stock pot; add celery, carrots, and onion.  Cook for 5 minutes. Add salt, pepper and cumin. Stir.
2. Add chicken and stock; bring to a boil.  If stock is nto enough to cover chicken, add additional water.
3. Reduce heat, cover pot and let simmer for 30 minutes or until chicken is no longer pink inside.
4. Remove chicken and let stand until cool enough to handle.
5. Remove skin from chicken and tear meat away from bones; discard skin and bones.
*6. Divide chicken into two equal portions and refrigerate for use in this recipe and a later one. Store broth in refrigerator until dinner night.

DINNER NIGHT

1. Bring broth up to simmer.
2. In a large bowl, combine dumpling ingredients until doughy. Divide into 12 Tbs size pieces. Set aside.
3. Add one portion of prepared chicken to broth.
4. Return soup to a simmer. Drop the dumplings into simmering soup.  Dumplings will rise to the top.
5. Cover and simmer for 15 minutes.  Add fresh parsley.
6. Divide into bowls and serve immediately.  Serve with a plate of fresh tangerine wedges.
2. in a large bowl

FACEOMETER: 4 FORKS!