So when I got a hankering for some chicken and dumplings, I canvassed the internet and quickly found a recipe that claimed to be theirs or as near as matters. I made it a couple of times and it is very very close to what you get in the restaurant. But I also realized that when you're not on a long and lonesome highway the comfort-food aspect is not so compelling, and it can definitely be improved. So I'm going to reproduce the recipe here and annotate it as prepared this evening.
1 3-4 pound chicken cut up
1 1/2 teaspoons kosher salt
2 stalks celery, chopped
1 t garlic powder
1 bay leaf
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice
2 cups all purpose flour
1 tablespoon baking powder
1 1/4 teaspoons of salt
1 cup plus 2 tablespoons milk
Get a little oil very hot in a large pot and sear the chicken. Add water to cover and bring
Tonight I replaced part of the water with leftover egg drop corn soup.
When the chicken has cooked, remove it from the pot and set it aside.
For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes.
While the dough is resting, coarsely chop the onion and celery and saute it in a little oil over medium-high heat, adding the garlic as it starts to soften. Saute, tossing frequently, until the onions start to caramelize.
Roll the dough out onto a floured surface to about a 1/2 inch thickness. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.
While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot, also adding the sauteed vegetables. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.
Makes 8-10 servings.