Growing up, my father always used to make chicken and dumplings, which for some reason he always called pot pie. Just one of those weird things, I guess. At any rate, I was casting about for something to do with leftover roast chicken recently, and I found a recipe for chicken & dumplings using leftover rotisserie. The recipe is here, but read on before clicking. (Also, be advised it auto-plays music.)
The recipe called for the meat from a rotisserie chicken and "two cartons" of broth, so I knew I was off to a questionable start, but I decided to forge ahead - the two cups or so of leftover chicken that I had more or less resembled the amount pictured, and since the brand of broth they used comes in 16 or 32 oz cartons, I figured out quickly that just one quart wasn't going to get it done.
A side note: I used one of those 'instant broth' goops that are replacing bullion these days. I haven't had a lot of success making it in quantities measured in cups, but by the quart it didn't suck. YMMV.
Anyway the gist is simple - boil two quarts of broth, add 1/4 cup milk, make dumplings, cook dumplings 20 minutes, add chicken & cook another 10 minutes, enjoy. I added a package of frozen vegetable medley (beans, corn, peas, carrots) just before the chicken and it came out really well. The problem was the dumplings - this recipe was just two cups of flour, two tsp baking soda, one of salt, and 3/4 cup of milk. The final product was kind of chewey, and kind of tasteless, which I guess one should expect from the recipe, but still. I finally broke down and emailed my father to find out how he made his. The answer, apparently, is that his are just 2 cups flour, 1/3 cup shortening, and ice water until it makes dough. No wonder they taste better.
I'll try this again the next time we roast a chicken, hopefully with more success.
No comments:
Post a Comment