Tony tells me he has a potluck on Thursday at work, and he wants to bring a HOT dish. (Um, Honey, didn’t you read my last post? I’m busy! Full WEEK. Whatever…)
“A hot dish? Like what?” I say.
“Chicken and Dumplings,” says he.
OK. There’s nothing like making a pot of Grandma Musser’s Slickums. It’s not all that hard. Wanna play at home? Here’s what you do:
Saute some diced onion, carrot and celery in olive oil.
Add equal amounts of chicken stock and water. Add salt, pepper and sage to taste.
Therein, boil 2 or 3 chicken breasts (skinless, but not necessarily devoid of fat. Chicken fat, in soup form, has been shown in Muppet Labs tests to be a curative tonic for the common cold. Honest.) and frozen corn. (if you are feeling like you need extra healing, use a can of cream corn.)
When the chicken breasts are cooked – take them out to cool. Shred the chicken with your hands and drop back into the soup.
Now for some dumplings:
In the food processor, whiz together about a cup of flour, two-thirds of a stick of butter, a pinch of salt. It should be crumbly. Add one egg. Whiz again. It should still be crumbly.
Transfer to a work bowl. Add water bit by bit till the dough just comes together.
Flour a sheet of wax paper and roll the dough thin. I use a pizza cuter to cut the dumplings into diamond shapes.
Drop dough into the boiling soup. The dumplings only take a few minutes to cook.
Now, I’m a good cook, but I am an idiot sometimes. Today, I thought to myself, “At a potluck, people are going to want more of the dumpling goodness, and less of the curative broth.” Seems reasonable, right? And then I can freeze the broth part and whip it out when the time is right. “just add dumplings,” and so on!
Then, during the broth-ectomy, I got careless.
Boiling broth, when poured over the back of the hand and thumb, is 10 times worse when it’s loaded with all that life giving chicken fat, which sticks like NAPALM.
Needless to say, typing hurts right now, but my boy has a big bowlfull of chicken love to take tomorrow. I also hear that I can use the fat that collects on the top of the stock as a burn salve, too.
Ain’t chickens the coolest?!?!?!