in my kitchen... chicken and dumplings

We've had a really warm winter and while it's been great for being outside and getting some work done, it really hasn't made us in the mood for soups.  However, this weekend was super rainy and cold, at least cold for us, and so I took the opportunity to make some chicken and dumplings.

I roasted several whole chickens in the roaster oven the day before.  We had one for that night's dinner and then we (as in Gabriel) picked the meat off the bones of the the other ones.  I can get three meals from two chickens if I shred the meat and use it in soup or a casserole but if I serve it whole the whole chicken is eaten and the boys are clamouring for more. 

I saved the stock from the chicken, skimmed off the fat and used it to season the soup.  In a big pot (a 12 qt. pot)  I put the chicken stock, meat and chopped carrots.  Then I added some salt and pepper.  I will sometimes add a dash of cayenne if we are sick.  This is my basic chicken soup "recipe".  I can add rice, barley, noodles or, in the case this weekend, dumplings.

To make the dumplings:

2 cups flour (I used all purpose flour - I've never used whole wheat although I should try it)

1 Tbsp. baking powder

1 1/2 tsp. salt

1 cup milk (you can add up to 2 Tbsp more if you need to)

Mix ingredients in order given.  Roll out to 1/2 inch thick.  Cut into 1" square pieces.  Drop one at a time into boiling broth and cook until done.  The dumplings will puff up and float and then sink when they are done. 

Enjoy.

For more great recipes, check out Tasty Tuesday.