Wednesday Cookin' ~ Chicken & Dumplings

No not squirrel and dumplings ~ Chicken!

I've been out walking and feeding the birds. It's cold today but sunny.  I love seeing all the little animals in the winter.  This is Steve.  He has been visiting us every day since last June.  He's been to all our family functions since then....thinks he's one of us. 

For the last month he's been following me from feeder to feeder until he gets a treat.  Everyday he gets a few pieces of dried fruit and nuts on a deal that he won't invite friends and stays out of the feeders!

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Now the Chicken and Dumplings....this meal is so satisfying on a cold day.  A great version and definitely keeper!  I'll be making it again and again,  it was so easy and made a lot.  This recipe is courtesy of Lucinda Scala Quinn from her Mad Hungry cookbook.  You can find it here or down below. Delightful!!

FOR THE CHICKEN

• 1 3- to 4-pound chicken
• 1 onion, halved but root end left intact
• 1 large carrot, coarsely chopped
• 1 celery stalk, coarsely chopped
• 4 sprigs of fresh parsley
• 1 turnip, trimmed and chopped (I didn't have this)
• 2 parsnips, coarsely chopped
• 8 to 10 cups water
• 1 tablespoon coarse salt 

FOR THE DUMPLINGS

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 3/4 cup milk
• 1 teaspoon chopped fresh dill or parsley

Directions

1. To make the chicken, place the chicken into a large pot with a tight-fitting lid. Add the onion, carrot, celery, parsley, turnip, and parsnips to the pot and barely cover with the water. 
2. Bring to a boil over high heat, reduce the heat to a simmer, partially cover, and simmer for 50 minutes. Lift out the chicken and vegetables. Discard the onion halves and parsley sprigs. Continue to simmer the broth for 15 to 20 minutes. Add the salt. When the chicken is cool enough to handle, remove the meat from the bones and shred into large pieces. You'll have 4 cups of shredded chicken. Use 2 to 4 cups as desired.
3. To make dumplings, in a small bowl, whisk together the flour, baking powder, and salt. Stir in the milk and dill or parsley to combine.
4. Drop the dough, 1 tablespoon at a time onto the simmering broth. Cover and cook until the dumplings have cooked through 3 to 4 minutes. Carefully return the shredded chicken and the vegetables to the pot. Reheat for 1 minute. Serve in wide bowls with big spoons.

Warm hugs to you on this chilly day :)