Classic Chicken and Dumplings

Well, this is a favorite at my house.  I always save my purchased rotisserie chicken bones and beer butt chickens we've grilled.  When I have a large freezer bag full of bones I make broth. (not pictured) All you do is add the bones to a big pot, then cover with water.  The more water you add, the more broth you'll get.  Simmer for one hour.  It will fill your house with the most down home and heavenly smell.  After an hour I strain the broth and then peel off any remaining chicken from the bones to add to my dumplings.  Discard the rest.  

You can reuse the same pot.  I fill it about a 1/3- 1/2 way full with broth and freeze the rest. (You can use purchased broth as well) Add chopped carrots, celery and pearl onions.  I'll add a few bay leaves, pepper to taste and a chicken soup base (to taste) for salt.  Cook this until the vegetables are soft.  Now, while the broth is simmering I'll whisk in Wondra until the broth starts to thicken.  Then I'll remove the bay leaves and add some diced rotisserie chicken meat.  I always have packages in the freezer at the ready.  Now for the dumplings...

Mix dry ingredients.

1 1/2 cups flour

2 tsp baking powder

3/4 tsp salt

1 tsp of your favorite herb mix

Then add 3 tbsp of butter and dice in with a pastry cutter.  Then stir in 3/4 cup milk until blended.  Drop the dough over the top of the simmering broth mixture. (shown in the photo) That is the uncooked dough pictured.  It puffs up nicely in the end.  Cover and simmer for 15 minutes.  

This is a great meal.  I serve it twice and it is even better the next night! If you are looking for more savory recipes, check out my labels.  Enjoy!