Finally, after a day of cooking, I can present the post and pictures! I started out this morning by making the stock for the chicken and dumplings, which recipe you can find here. Amanda S Green, one of my favorite authors, who also writes as Sam Schall if you like space opera, was good enough to supply me with her recipe.
After removing the skin, bones, and some of the fat from the stock, I returned the chicken meat to the stock, and added:
- 3 carrots, sliced
- 3 stalks of celery, sliced
- 3 cloves of garlic, chopped finely
- the other half of the onion I’d used in the stock, chopped
I set the slow cooker back on, for 2 hours, while I was working on other things. You could relax with one of Amanda’s books while this is going on! After that, I transferred it to a stock pot on the stovetop (note: had I been willing to wait, this step could have been done in the slowcooker, it just takes an hour rather than 20 minutes) and brought it back to a boil. While it was heating, I blended:
- 2 tbsp chilled lard into
- 1 c flour with
- 1/4 tsp salt and
- 1 1/2 tsp baking powder
- then add:
- 1/2 c milk
Lower heat to medium, and scoop the resulting dough in spoonfuls into the soup. Let cook for ten minutes, then cover and cook for another 10-15 minutes. Remove from heat. Serve.
The dumplings came out overly firm for me. I think I’d just do my usual of whipping up a batch of bisquick if I do it again. I associate chicken and dumplings with a thicker ‘soup’ base. This was very tasty, but if you want to thicken it, you could always do that with a roux. The flavor was terrific, though. We’re looking forward to the leftovers tomorrow – this made a lot, and Amanda said it is better the second day. I managed to skip adding new red potatoes, which Amanda says make it heartier, so I’d try those another time.