It’s a cold and snowy day outside. I had a lovely chicken in the freezer, so, it’s chicken and dumplings today, along with a bowl of Borscht garnished with sour cream and horseradish sauce and green beans sauteed in olive oil with garlic and shallots.
I had purchased several pasture finished chickens, at The Berea College Farm Store, http://bereacollegefarmstore.com/, this past fall, and put them into the freezer.
This chicken weighed about 4.5 pounds and was perfect for simmering in a big pot with herbs, carrots, onions and garlic. I added about a TBL each of thyme, oregano, turmeric, minced garlic and onions. Also salt, black pepper, and just a dash of ground cinnamon.
By time the chicken had simmered about 1 1/2 hours, it was tender and the broth was good and rich.
I removed the chicken from the broth and set it aside, to be boned out, while the dumplings were cooking. I also removed two quarts of broth, that I put into quart canning jars. I like using the canning jars because they are cheap and can be put into the freezer once the broth is cool. I left just enough broth in the pot for the dumplings to barely float while cooking.
Time: About 20 minutes from start to finish
Servings: makes 7 – 8 large dumplings
! cup of cornmeal ( I use Weisenberger’s White Cornmeal, they are a local mill that makes their cornmeal from corn grown in Kentucky. http://www.weisenberger.com/)
1/4 cup of Bob’s Red Mill all purpose gluten free flour
1tsp. Gluten free baking powder ( purchased at the Good Foods Co-op)
1tsp. sea salt
1/2 cup of heavy cream
Add the liquids to the dry ingredients and thoroughly mix together. The batter should be moist but heavy and thick.
Continue until all of the batter has been added to the broth. There should be about 7-8 large dumplings. Don’t crowd the dumplings. They need to be barely touching each other in order to have room to rise and expand into fluffy goodness.
Cover the pot and let everything simmer on low heat for about 10 – 12 minutes. The dumplings will just about double in size. Check for doneness by slightly opening one dumpling. If it is light and fluffy, it is done.
Boned Out Chicken:
While the dumplings were cooking, the chicken was boned out. Two servings were placed back into the pot, on top of the finished dumplings, to warm up while we ate our soup.
>I also heated up some olive oil in a skillet, added some minced garlic and shallot and cooked them all together just until the shallots started to soften. I then added a quart of our Logan Giant Green Beans, that were grown from heritage seed, in our garden. They are the best tasting beans ever. I just barely heated the beans through in the olive oil mixture.
For a list of Kentucky Heritage seeds go to: http://www.heirlooms.org/-seed-catalog.html
The soup of the day was Beef Borscht that I had made a week ago and stored in quart jars. I served it garnished with sour cream and horseradish sauce. The horseradish sauce really gave it a nice piquant flavor, or at least I think it did.
SERVE the DUMPLINGS
We then dipped up the dumplings, split them open and buttered them. They were served with the warmed chicken, and the green beans. The dumplings were light as a feather and so goooood! We have lots of left overs to get us through the rest of this cold, snowy weather.
Creating with Joy in the kitchen,