Winter classic: boiled chicken & dumplings

Last night was so cold, ee reverted back to a winter classic: boiled chicken & dumplings. #tgtg

Last night was so cold, we reverted back to a winter classic: boiled chicken & dumplings.

Mix together 1 cup/135 g self-raising flour, a generous pinch of salt and freshly ground pepper, plus optionally,  a spoonful of  grated hard cheese like a parmesan or manchego.  In a separate bowl,  beat 2 eggs  with  1/4 cup/60 ml  buttermilk. Stir together the wet and dry ingredients; the consistency should be a thick goo. When your chicken and vegetables are cooked and the stock is seasoned to you liking, bring stock to a rapid boil.  Use two tablespoons to form golf-ball sized dollops, and drop into the boiling broth. Repeat with remaining batter, creating a dumpling cover over its entire top. Reduce heat, cover, and gently boil for 15-20 min. Serve with boiled carrots, and other vegetables of choice.

Tags: , , , , , , , ,

No comments yet.

Leave a Reply