Chicken and Dumplings

Even though it is fall, here in Houston, it is still in the mid 80's outside.

One of my favorite family recipes that remind me of the upcoming winter and fall is chicken and dumplings.

My Mom and Mamaw made this creamy, rich stew often when it was cold outside. Whenever I am homesick, a steaming bowl of this takes me back home!

The ONLY cheat in this recipe is the use of store bought biscuits. I find it totally acceptable. I do have a recipe from a great-great aunt for homemade dumplings, and one day, I will try it. But for now, this is how I make them. I hope you enjoy!

Chicken and Dumplings

1 Whole chicken
1 Medium white or yellow onion, chopped
3-4 Stocks celery, chopped
2-3 Medium carrots, chopped
2-3 cloves of garlic, chopped
1 large or 2 medium bay leaves
1 t. black pepper
Salt to taste
1 cube chicken bullion
2-3 qts. Chicken stock
3-10 count cans of buttermilk biscuits, torn into quarters
1 to 1 ½ C. Flour
1 T. Black pepper
2 to 3 C. Milk

Combine chicken, onion, celery, carrots, garlic, bay leaves, pepper, salt, bullion and chicken stock in a large stock pot and cover with water. Bring to a steady boil and then reduce to a medium low heat. Simmer for at least 45 minutes until chicken is cooked.
Remove chicken and let rest for 10-15 min. Combine the flour, milk, and black pepper and whisk until there are no lumps. Add milk mixture to pot in 1 C. intervals. Bring pot to medium heat or a fast simmer, but not boiling. Add quartered biscuit pieces to bubbling pot. De bone chicken and cut large pieces into bit sized pieces. Add chicken to bubbling pot. Continue simmering for 10-15 minutes or until biscuits are cooked through. Remove bay leaves before serving. This stew can scorch, so constant stirring and a watchful eye are a good idea. Lower heat is always safer in the final stages. Cooking time may be extended if temperature is lower.

Basic Chicken Stock

Chicken stock is a common recipe ingredient and many of us end up using canned broth or bouillon cubes in these recipes.

Recipes calling for chicken stock are infinitely better when you use fresh, homemade stock.

A few years back I began playing with chicken stock. I researched many recipes and methods. The following is now my standard stock recipe.

Basic Chicken Stock

1 Whole chicken, or two chicken skeletons
1 Medium white or yellow onion, chopped
3-4 Stocks celery, chopped
2-3 Medium carrots, chopped
2-3 cloves of garlic, chopped
1 large or 2 medium bay leaves
1 t. black pepper
Salt to taste
1 cube chicken bullion
Water to cover

Combine all ingredients in a large stock pot and cover with water. Bring to a steady boil and then reduce to a medium low heat. Simmer for at least 45 minutes until chicken is cooked. Once chicken is cooked, remove and set aside for use in other recipes. NOTE: This chicken skeleton can be used once more to make additional stock. Bones may be refrigerated for a few days or frozen for several months.

Remove all vegetables and bay leaves. Strain stock through cheesecloth to remove any small particles. Skim excess fat off the top.

Stock can be stored for three to five days in a sealed container in the refrigerator or up to six months in the freezer.

Variation

Mexican Flavored Chicken Stock

Repeat above recipe with the addition of chili power (1 t. to 1 T. based on taste) and ground cumin (1t.)

This variation is good to use to prepare chicken for use in Mexican casseroles or tacos. The chicken and stock have a spicy flavor and can really enhance casseroles or tacos.

A Quest for Country Gravy Pt. 2

So after all this talk about food and gravy, I got the craving for it again this evening and decided to take my mother's suggestions for making a more successful gravy.

I followed all the steps and the consistency was significantly better than it had been for me in the past.

The only observations that I made was that I did not use quite enough flour (I like a little thicker gravy), nor did I add enough salt and black pepper.

Once I adjust the salt/pepper/flour amounts, I think I should be able to have it down almost as good as my mother's and grandmother's.

Yea!!!

A Quest for Country Gravy Pt. 1

As I mentioned before, almost no family meal existed without something fried.

If the fried item was a meat entree, then that also meant homemade cream gravy.

Mamaw and Mother always just made it, from instinct, and I never took notes.

Since my passion for food and cooking began, I have taken random stabs at making gravy. My attempts have yielded mediocre results at best.

In the last week or two, I have had a renewed interest in making good gravy.

The first three attempts were once a again, not to great.

So I called my mother...and told her what I had been doing and she made several observations and suggestions.

So here is what she recommended to me.

(all measurements are approximate)

Start with about a 1/4 cup drippings
2-3 T. flour
2 C. milk
2 C. water

In a large skillet, warm the grease over medium heat. Combine flour into the grease and mix well. Once combined and slightly browned, slowly add the water/milk mixture and bring to a simmer or low boil. As gravy boils, it will gradually thicken. Once thickened, remove from heat and serve.

So I haven't tried to make this with the new pointers yet, but I will try soon!

I will update you on the success of the new gravy attempt!