Something off the beaten Christmas/Holiday path. This has become a family favorite and requested from my college daughter when she got home last Thursday evening for the holidays. It is pretty easy to make since you use a rotisserie chicken and make a quick broth with the bones and store bought chicken broth.
Chicken Broth:
1 Rotisserie Chicken, meat
removed and set aside
1 Onion, chopped
2 Stalks Celery, chopped
½ tsp Thyme, dried
1 Tbsp Veg. oil
1 tsp Salt
2 Qt Chicken Broth
2 Bay leaves
3 Carrots, peeled, cut in half and sliced
2 stalks Celery, sliced
Dumplings:
Chicken Broth:
1 Rotisserie Chicken, meat
removed and set aside
1 Onion, chopped
2 Stalks Celery, chopped
½ tsp Thyme, dried
1 Tbsp Veg. oil
1 tsp Salt
2 Qt Chicken Broth
2 Bay leaves
3 Carrots, peeled, cut in half and sliced
2 stalks Celery, sliced
Dumplings:
2 Cups Flour
1 Tbsp Baking Powder
½ tsp Salt
2 Tbsp Butter, softened and cut into small pieces
1 1/3 Cup Milk
¼ Cup Parsley, minced
1 Tbsp Baking Powder
½ tsp Salt
2 Tbsp Butter, softened and cut into small pieces
1 1/3 Cup Milk
¼ Cup Parsley, minced
- Place chicken bones, skin, drippings, etc. into stock pot. Add chicken broth, veggies, salt, bay leaves and thyme and simmer, covered, for two hours. Remove solids, check flavor (add salt if needed) and reserve broth. Skimming fat off top if needed.
- In large pot, make a roux. Approximately ¼ cup oil and ¼ cup flour (I always add a bit extra flour).
- Add chicken broth slowly to roux and stir to blend, avoiding lumps. Adjust seasoning and consistency to your liking.
- In separate skillet add some oil and sauté sliced carrots and celery till tender. Add to broth. Add reserved chicken meat and heat through.
- Make Dumplings. Add dumpling mixture 1 tablespoon at a time to bubbling broth until dumpling mixture is gone. Cover pot and steam dumplings for 10 minutes.
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