Chicken and Dumplings

Chicken and Dumplings
The Quintessential Winter Meal

Chicken and dumplings is, to be perfectly truthful, a rather out of date meal. However, most people who have a chance to try the homemade version usually like it quite well. The only trick is to make sure that the vegetables and chicken are sticking up out of the broth so that the dumplings are not too immersed in the broth and will steam properly.

1 whole cut up chicken of the best quality you can afford

1 chopped onion
3 cloves minced garlic
1 teaspoon dried parsley
1 teaspoon poultry seasoning
1 teaspoon black pepper
1 teaspoon salt

3 tablespoons olive or coconut oil

Saute the onion and garlic in a large skillet in oil for a few minutes before adding the chicken and spices. Sear the chicken, turning at least once.Transfer the contents of the skillet into a large soup kettle and add the broth. Cook over a medium low heat for about 45 minutes - 1 hour.

While the chicken is simmering, wash and chop: 

4 large carrots 

6 medium potatoes  

4 stalks celery. 

Add the chopped vegetables and a quarter cup barley or wild rice, if you like. Simmer another 30 - 40 minutes. Add more broth, if necessary, but make sure that the chicken and vegetables are just peeking out of the broth.

While the vegetables are cooking, mix the dumpling batter.

1 cup flour 

2 teaspoons baking powder 

1 teaspoon salt 

1/2 cup milk 

2 tablespoons soft butter 

When the vegetables are tender and the chicken is falling apart, drop spoonfuls of the dumpling batter on the top of the chicken stock. Cover the kettle, simmer, and check after 15 minutes. The dumplings should be fluffy and cooked through. Serve in large soup bowls.

The sacred is in the ordinary; to be looking elsewhere for miracles is a sure sign of ignorance that everything is miraculous.
Abraham Maslow