So…. I’mma start posting some of my own recipes here.
I may not always be eating what I’m making, as the whole fertility thing affects what I should/shouldn’t be eating. But that’s not going to stop me from making/baking all the most delicious things I can possibly concoct in my kitchen.
(I’m very lucky to have 3 bachelor coworker friends who live in the same apartment complex…. and let’s just say, for bachelors, they eat pretty well.)
Anyway! On to the first recipe…. Chicken and Dumplings. Oohhhhhh Chicken and Dumplings. It is such a southern staple, and one that I’ve been trying to perfect ever since I married my beloved. There’s something so sumptuous, so comforting about the right recipe, and that’s why I felt such triumph when I finally perfected the recipe.
Here’s what you’ll start with.
The first thing you want to do is pull all that delicious meat off the bones of that chicken. The one I bought was lemon pepper flavored, but most anything will work.
(I’d highly recommend keeping the carcass and making homemade stock. I’ll include that recipe at the end of this post!)
(Oh, and guess who came to join me while pulling that luscious chicken off the bones? Jerks.)
Once that’s done, dice up your half an onion, as well as your two cloves of garlic.
How much do I love my green cast iron french oven? It’s the best. If you don’t have a cast iron Dutch or French oven, any stock pot will do.
In the pot, add 3 tablespoons butter, and 2 tablespoons of olive oil, and turn the heat to medium-high. Once the butter is melted, throw in the onions, and sweat ’em out until they’re nice and translucent. Then throw that garlic in there, and mix with the onions. Cook ’em down for 30 seconds.
Pour in the chicken broth, and add the bay leaves, pepper, and salt. Bring to a boil, and then reduce the heat to med-low.
Depending on how much chicken you put in the pot, the broth may be a little on the thin side at the moment. Go ahead and grab about a third of a cup of the broth, and pour it in a coffee cup. Then, scoop 2 heaping tablespoons of corn starch into the cup with the broth, and stir it up with a fork until it’s smooth. Pour it back in the pot, and stir. Cover, and let it simmer while we make those dumplings, or for at least 10 minutes.
Now… the Dumplings. In our house, we call this recipe “Chicks and Dumps”. That probably sounds incredibly inappropriate to you…. and it does to us, too, so you’re not crazy.
For the dumplings, whip out that trusty Southern necessity…. Bisquick. Pour 2 1/4 cups Bisquick in a glass bowl, and make a well in the middle. Measure out your milk, and pour about half in the well, and stir around the edges. Keep adding the milk, bit by bit, until the dough is good and saturated, but still tough.
Once the Bisquick is incorporated with the milk, dust your counter with more Bisquick or Self-Rising Flour, and turn the mixture onto it.
Knead it about 5 times, and then roll the dough into 1/4 inch thickness into a square shape.
Pretty! Now you’re gonna do something that would make me SO proud….. Pepper the heck out of those dumplin’s.
Trust me. It seems weird, but they’re going to taste SO good. Just shake that pepper shaker all over the dough until it looks nice and spotty.
Then, you’re gonna cut small rectangles out of the dough, like so.
Before you add the dumplings to your pot, add the half and half and the chicken pieces to the broth. Bring the broth mixture to a boil, and then…..
WHOA. Who is that sneaking up on us from the side of the pot?!!?
Again, you’ll just have to trust me, here. It seems weird. Seems like something you wouldn’t want to add to this recipe. But, like I used to do with my childhood bestie, I pinkie swear that you will not regret this decision.
Add about 5 shakes of Tabasco to the broth. Stir. Yum.
Now, you should have a peppy, tasty, delicious chicken and broth base for your dumplings. Reduce the heat to medium, and drop the dumplings into the pot.
Make sure your dumplings aren’t touching, but put as many in the pot as you can. I like to make a game of it…. like it’s a puzzle to see how many I can fit on the surface without them touching.
(If they touch a little, the world will not end.)
Now, you’re going to do something that’s a little on the tricky side.
(I’m good at tricky…. like a ninja.)
Using the tip of your spoon, scoop some of the hot broth on the top of each dumpling. This is going to help it cook, and will also help the dumplings not to stick.
Once you’re done with that, let them sit and cook for 4 minutes.
After 4 minutes, flip each dumpling over; when they’re all flippin’ flipped, cover your pot, and reduce your heat to med-low. Cook, covered, for 10 more minutes.
Now. Pop that top off.
Behold the beauty. The bounty. The DELISH in this pot.
Go ahead and gently stir the pot. The chicken may be a little stuck to the bottom of the pan, so loosen it up.
Something my Asian Wifey taught me? It’s totally okay if a couple of the dumplings break up at this point. It’s going to thicken the sauce over time, and we’re not perfectionists around here. They’re still gonna taste AWESOME.
That’s it! You must know how much I love you…. I love you enough to give you my prized Chicks and Dumps recipe. And that is monumental.
Full recipe below:
Chicken and Dumplings
1 5lb rotisserie chicken
1/2 white onion
2 large cloves garlic
3 tbsp butter
2 tbsp olive oil
1 1/2 quarts chicken broth
1 tsp bay leaves
1/4 tsp pepper
1 tsp salt
1/3 cup half and half
2 heaping tbsp corn starch
2 1/4 cup Bisquick
2/3 cup milk
5 shakes Tabasco sauce
1. Pull the meat off of the rotisserie chicken. Discard carcass, or cover and refrigerate for stock.
2. Dice the onion and mince the garlic. Melt butter, and add olive oil over med-high heat. Add the onion, and cook for 3 minutes. Add the garlic, and cook for 30 seconds.
3. Add broth and bay leaves, pepper, and salt to the pot. Bring to a boil. Measure out about 1/3 cup of your broth and pour it in a coffee cup. Then, scoop 2 heaping tablespoons of corn starch into the cup with the broth, and stir it up until it’s smooth. Pour it back in the pot, and stir. Cover the pot and simmer for 10 minutes, or until you finish the dumplings.
4. To make the dumplings, combine 2 1/4 cups Bisquick with approximately 2/3 cup milk. Add milk slowly to ensure you’re not adding too much. Turn the dough onto a Bisquick’ed surface, and knead 5-10 times until smooth. Roll into 1/4 inch thickness, and pepper the dough. Cut into small squares.
5. Before adding the dumplings to the pot, add 1/3 cup half and half, and the chicken pieces, and 5 shakes of Tabasco. Stir, and bring to a soft boil. Add dumplings, one by one, to the pot, making sure they don’t overlap. Spoon the broth over each dumpling, and cook uncovered for 4 minutes.
6. Flip the dumplings. Cover, reduce heat to med-low, and simmer for 10 minutes. Once done, stir the dumplings into the chicken and broth, making sure to loosen any chicken from the bottom of the pot. Serve warm.
Homemade Chicken Broth
1 chicken carcass
2 onions, cut in half
4 cloves garlic, mashed
3 carrots, cut in half
2 ribs celery, diced
1 tsp salt
1 tsp bay leaves
Enough water to cover the carcass
Cut vegetables, and smash the garlic. Place the carcass in a dutch oven, and dump the veggies in with the carcass. Fill the pot with water until it’s just over the chicken carcass.
Bring to a boil. Reduce heat to low, and cover. Simmer for three hours.
Pour the contents of the pot through a fine mesh sieve. Let cool to room temperature, and store in airtight containers in fridge for a week, or freeze.