By: Nanc'

Nanc' — Thu, 29 Jun 2006 04:15:59 +0000

AAhhh, shucks! Hugs and Kisses!

By: Emily

Emily — Wed, 28 Jun 2006 20:39:56 +0000

ooh nanc’, youre the coolest

By: fatback

fatback — Wed, 28 Jun 2006 17:01:35 +0000

Damn. Now I’m hungry again! (”shrooms” are fine too, Nanc.)

By: Nanc'

Nanc' — Wed, 28 Jun 2006 01:13:06 +0000

From one chicken & dumplings fan to another:
Nancy’s “Easy” Chicken & Dumplings
Rinse and pat dry one package of chicken breasts with bones and skin. (You can use dark meat if you prefer.)Place in crockpot and sprinkle meat with: salt, pepper, poultry seasoning, paprika, parsley flakes, garlic powder to taste.(Use a pinch more than you think you’ll want since you want your broth to have lots of flavor.) Add to pot: chopped carrots (I use the baby peeled ones), a few chopped stalks of celery and half a chopped, sweet (Vidalia) onion. Cover all with 3 cans of chicken broth and 1 can cream of chicken soup. You can add a little water to cover the meat if need be or use more broth if money is no object. Let simmer 7-8 hours.(If you want to go for the California, nouveau cuisine thing, you can add several sauteed mushrooms to the chicken mix too. Just sautee the ’shrooms in dry white wine and butter first. I prefer mine with the ’shrooms now.(Is that wrong?)
After the 7-8 hours of cooking, lift chicken out to a plate, cool to handle, and remove bones and skin. Thicken broth if needed with 1/4 cup of flour mixed well with a 1/2 cup of cold water then add chicken pieces back into thickened broth.Pour chicken and broth mix. into a Dutch oven or other DEEP pot and place on the stovetop at about medium/low heat.Just enough to make the stuff bubble but not stick.
Make dumplings:
Combine 1 cup of flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 2 teaspoons of parsley flakes or fresh chopped parsley. In a seperate bowl, combine 1 egg, 1/4 cup of milk, and 2 tablespoons of vegetable oil . Stir oil mix into flour mix with a fork only until combined. Drop small spoonfuls of dough onto BUBBLING chicken and broth and cook COVERED for 20-25 minutes. Don’t lift the lid for the 20 mins. The dumplings won’t be brown but will look dry if done. They’ll raise quite a bit, hence, the need for a deep pot. Serve it up.

By: fatback

fatback — Tue, 27 Jun 2006 15:58:20 +0000

Holy Shit. Now I’m hungry. Chicken and Dumplings is TOP 5 of my all time favorites. EVER.

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