Chicken and Dumplings 1 large roasting chicken (6 to 7 lbs), cut into 2 legs, 2 thighs, and 2 breast pieces, each with skin removed; back, neck, and wings hacked with a cleaver into 1 to 2 inch pieces to make stock. 1 large onion, chopped in chunks 2 bay leaves Salt 3 celery stalks, trimmed and cut into 1 x 1/2-inch pieces 4 medium carrots, peeled and cut into 1 x 1/2-inch pieces 4 Tbsp unsalted butter, softened, or chicken fat from the cooked chicken 6 Tbsp all-purpose flour 1 Tbsp of heavy cream (optional) 3/4 cup frozen peas, thawed 1/4 cup minced fresh parsley leaves Ground black or white pepper Dumplings: 2 cups all-purpose flour 1 Tbsp baking powder 3/4 teaspoon salt 3 Tbsp butter 1 cup milk 1 Making the stock. Heat in Dutch oven over medium-high heat. Add hacked up chicken pieces - the back, neck, and wings - and onion chunks Sauté until onion softens and chicken loses its raw color, about 5 minutes. Reduce heat to low, cover, and continue to cook until chicken pieces gives up most of their liquid, about 20 minutes. Add 6 cups of water to make chicken stock. To the pot of water Add skinned chicken parts (legs, thighs, breasts), bay leaves, and 3/4 teaspoon of salt, then bring to a simmer. Reduce heat; continue to simmer, partially covered, until broth is flavorful and chicken parts are just cooked through, about 20 minutes. Remove chicken parts and set aside. When cool enough to handle, remove meat from allthe bones, discarding bones. Skim and reserve fat from broth and set aside 4 cups of broth, reserving for another use. Put chicken back into the pot, Add celery, carrots, and more chopped onions; cover and cook till just tender, about 10 minutes. 4 Forming the dumplings. While chicken and veggies are cooking, mix flour, baking powder, and salt in a medium bowl. Heat butter and milk to simmer and add to dry ingredients. Mix with a fork or knead by hand two to three times until mixture just comes together. (Note: do not overknead! or your dumplings will turn out too dense.) Form dough into balls or lighlty roll-out onto a lightly floured surface. Using a sharp knife cut strips and then cut strips into squares.Set aside 5 Making the gravy. Heat butter or reserved chicken fat in the cleaned large skillet over medium-high heat. Whisk in flour; cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add reserved 4 cups of chicken stock; simmer until gravy thickens slightly, 2 to 3 minutes. Stir in optional cream add to chicken and vegetables; return to simmer. 6 Adding the dumplings. Lay formed dumplings on the surface of the chicken mixture; cover and simmer until dumplings are cooked through, about 15 minutes. Gently stir in peas. Adjust seasonings, including adding generous amounts of salt and pepper. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve immediately. Serves 6 to 8. Hugs, Janet
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