Monday, September 29, 2008

Dumplin' Monday

My friend, Lisha, made chicken and dumplin's last week. This week it's my turn to prepare this family favorite. I cooked the chicken on Sunday and placed the broth and chicken in containers in the frig. I also prepared my dill coleslaw this morning. Food Facts will follow later.

Monday Menu
Chicken and Dumplin's
Dill Coleslaw

1 whole chicken
2 whole carrots, peeled and cut into 1-inch chunks
2 celery stalks, cut into 1-inch pieces (include leaves)
1/2 onion, cut in quarters
1 can cream of chicken soup
1 tsp. poultry seasoning
*water to cover chicken in crockpot
chicken broth, if needed
salt and pepper, to taste
Wash and clean out the inside of your whole chicken and place in a crockpot, along with the celery, carrot and onion, with enough water to just barely cover the chicken. Cook on high for 4-6 hours or low for 8 hours. When it is finished, remove the chicken, strain the liquid, and dispose of the vegetables. Place resulting broth in a large pot and bring to a boil. Add additional chicken broth, if needed. Separate the chicken from the bones, shred chicken and set it aside. Make dumplings while broth heats. Add dumplings, one at a time while broth is boiling. After the dumplings are ready add the can of soup and mix well. Add shredded chicken and cook on low for a 5-10 minutes to warm throughout. Add salt and pepper to taste.

Dumplings
2 cups self-rising flour
1/2 cup Crisco shortening
ice water (to the right consistency)
Cut shortening into flour, add ice water to form a stiff dough. Roll out on a floured surface and cut into one inch wide strips. Pick up strips and pinch about two inch lengths into boiling liquid.

Dill Coleslaw
6 cups of shredded cabbage (bagged will work)
1 tbsp. dried dill
3/4 cup mayo
salt
black pepper
Combine all the ingredients and keep in the refrigerator until needed.

Food Facts: Shortening will go rancid if you don't use it. Instead of the Crisco I planned to use in my dumplings, I opted for 1 stick of butter. This substitution actually made the dumpling better (IMHO). They were light but held together during the simmer process. Mr. B & The Hoss ate two bowls each and both were happy to see leftovers for later in the week. The coleslaw with its sour taste complemented the chicken & dumplin's nicely. I love fall because the weather lends itself to a lot of our favorite dishes. Until tomorrow, keep cooking.

2 comments:

lisha said...

Yumm. I think I should try homemade dumplin's next time:)

Barb said...

Just make sure your shortening hasn't gone bad. The butter worked great in a pinch.