Megan was kind enough to share her recipe for basic chicken and dumplings. Put the ingredients on your weekly shopping list so you can have everything on hand for a sit-down family meal for the weekend. Or ladle it into tin cups and hand them out while you're doing Saturday yard work.
Viox Family Farms Chicken and Dumplings
3 quarts water
One 3-4 pound whole chicken
2 teaspoons salt
1 teaspoon pepper
1 onion, chopped
1 clove of garlic, peeled and chopped
1 bay leaf
1 tablespoon chopped fresh parelsy
1 tablespoon lemon juice
2 cups all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoons salt
1 cup + 2 tablespoons milk
1 Bring the water to a boil. Add the chicken, salt, pepper, onion, garlic, bay leaf, and parsley. Simmer uncovered for 2 hours or until the chicken is thoroughly cooked.
2 Remove the chicken from the pot and strain the stock. Pour 6 cups of stock back into the pot. If you have extra, freeze it for another use. Return the stock to a simmer and add the lemon juice.
3 Meanwhile, mix the dumpling ingredients. The dough will be slightly sticky. Let it rest for 5 minutes, then roll it out on a floured surface to 1/4-inch thickness. Cut the dough into 1/2-inch squares and drop into simmering stock. Simmer 25-30 minutes, stirring occasionally, until stock is thickened.
4 While the dumplings are cooking, tear the cooled chicken into bite-sized pieces. Add the chicken to the stock with the dumplings and cook until the chicken is heated through.
There are lots of ways to adapt this recipe. For instance, Megan's family prefers
their vegetables on the side. Mine prefers them right along with the chicken
and dumplings in the pot. You can add carrots, potatoes, broccoli,
celery, peas, or whatever suits your taste.
Don't have time to cut the dough into squares? Cut it into thick strips, like egg noodles.
Megan suggests a pizza dough cutter to aid in the process.