My Citizens, we are in the depths of Winter and few dishes are as warm and comforting as the classic recipe for chicken and dumplings! I am currently visiting my magnificent in-laws in the tiny town of La Vernia, TX – population 1,250 in the South Texas hill country!
They pride themselves (justifiably) in their interpretation of this recipe, so I am sharing my version of this sumptuous feast as well!
A dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk, or chicken stock). The dumplings are either rolled out flat, dropped or formed into a ball.
It is a popular comfort food dish, commonly found in the Southern and Midwestern United States, that is also attributed to being a French Canadian meal that originated during the Great Depression.
Chicken and dumplings as a dish is prepared with a combination of boiled chicken meat, broth produced by boiling the chicken, multiple dumplings, and salt and pepper for seasoning.
Various commercial preparations of chicken and dumplings are available, including canned and frozen versions of the prepared dish. Frozen raw dumplings, typically very flat strips about 1×4 inches, can be cooked in any broth.
The consistency of the prepared dish, whether homemade or purchased, varies from a thin soup to a very thick casserole-like consistency, easily eaten with a fork. Thicker preparations are made by gently simmering the dumplings longer and/or adding flour or another thickening agent directly to the broth.
My glorious Citizenry – my recipe involves zero shortcuts and is a 2 day affair to make! First you roast a chicken, then you make a flavorful stock, then the supreme sauce (yes that is the classic French name for it!), and lastly the dumplings! It is herbaceous, wonderful and a summation of all things delicious that will well-reward you for your efforts! 🙂
Battle on – The GeneralissimoPrint
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