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Chicken and Dumplings: Difference between revisions
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| 4½ tablespoons Crisco shorting | | 4½ tablespoons Crisco shorting | ||
| 1¼ cups [[Buttermilk]] | | 1¼ cups [[Buttermilk]] | ||
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<!--GBJP--> | <!--GBJP--> | ||
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{{RecipeMethod | {{RecipeMethod | ||
| Place [[Chicken thighs]] in a large [[Dutch Oven|dutch oven]]. Add [[Chicken]] [[Broth]], the quartered [[Onion]] , three chopped [[Celery]] [[Stocks|stocks]], three chopped [[Carrots]] and 2 teaspoons [[Salt|salt]]. Bring to a [[Boil|boil]]. Reduce heat to a [[Simmer|simmer]], cook covered for one hour. | | Place [[Chicken thighs]] in a large [[Dutch Oven|dutch oven]]. Add [[Chicken]] [[Broth]], the quartered [[Onion]] , three chopped [[Celery]] [[Stocks|stocks]], three chopped [[Carrots]] and 2 teaspoons [[Salt|salt]]. Bring to a [[Boil|boil]]. Reduce heat to a [[Simmer|simmer]], cook covered for one hour. | ||
| Remove the cooked [[Chicken|chicken]] to cool. Strain the [[Broth|broth]] and discard the solids, at this point the [[Onion|onion]]/[[Celery|celery]]/[[Carrots|carrots]] have given up all of their | | Remove the cooked [[Chicken|chicken]] to cool. Strain the [[Broth|broth]] and discard the solids, at this point the [[Onion|onion]]/[[Celery|celery]]/[[Carrots|carrots]] have given up all of their flavour in the [[Broth|broth]]. When the [[Chicken|chicken]] is cool, debone and shred the chicken. | ||
| Add the two finely [[Diced|diced]] [[Carrots|carrots]], two finely [[Diced|diced]] [[Celery|celery]] [[Stocks|stocks]] and the finely diced [[Onion|onion]] back to the [[Strained|strained]] [[Broth|broth]]. Cook [[Broth|broth]] at a low [[Simmer|simmer]] for 30 minutes. | | Add the two finely [[Diced|diced]] [[Carrots|carrots]], two finely [[Diced|diced]] [[Celery|celery]] [[Stocks|stocks]] and the finely diced [[Onion|onion]] back to the [[Strained|strained]] [[Broth|broth]]. Cook [[Broth|broth]] at a low [[Simmer|simmer]] for 30 minutes. | ||
}} | }} | ||