Skip to main content

Thick Stock Chicken and Dumplings


Last week while visiting family for a Covid Xmas, homemade chicken and dumplings were requested.  When I showed the pictures of Grandma's Chicken and Dumplings made last December a piece of the missing puzzle was found.  Grandma's chicken and dumplings were thicker in stock, less soup broth, more dumpling starch.  Well, hot dog!  Let me make them right now.  Luckily said family member always has several family packs of chicken thighs in the freezer.  So with eight chicken thighs, I set to the task of creating a thick stock based chicken and dumpling.

Modifications Made:
Following Grandma's Chicken and Dumpling recipe, the dumplings were liberally, as in one cannot have too much, coated in flour.  After all dumplings were added to pot, the thickness was assessed.  Two tablespoons of water mixed in half cup was water was added.  Ten minutes were allowed to pass and thickness was assessed again.  This time, two tablespoons of flour were mixed in half cup low fat milk and then added.  Ten minutes more were allowed to pass and a final two tablespoons of flour mixed with half cup of water was added.  Once the dumplings were done, the pot was covered and set to rest for an hour before served.  This allowed the flour to lose its floury taste, the gravy to thicken even more, and the dumplings to cool down to an edible temperature.

Scaled for Likability: Great
These were good, really really good the day they were served.  They were absolutely perfect the next day.  Sure reheating on the stove took some time and patience so the bottom did not burn but man was it worth it.  This is what everybody remembered grandma's chicken and dumplings tasting like.  It was the thick rib sticking gravy that did the trick.  

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi

Parker Potato Folds

Last weeks Should Have Bread Rolls  sent me on a mission. A mission for smooth in texture, puffy with some weight, slight chewy dinner rolls. What I found when searching for dinner rolls was a recipe for lemon bread pudding staring Parker House rolls as the base. Never have I eaten, seen, heard about Parker House rolls. Apparently, Parker House rolls have a cult following.  After reading several sites noting slight differences in ingredients, King Arthur Baking recipe was used because it contained potato flakes and came with a great step by step photo blog. Dinner rolls for dinner and dinner rolls for dessert tomorrow. Perfect, perfect. Modifications Made: None.  Bread making skills are still lacking. Scaled for Likability: Good One day bread will be produced at this table that is county blue fair award winning.  Until then, lots of dense, under or over risen, too chewy, lacking fluffy bread and bread rolls will be consumed.  These Parker House rolls were very tasty just not made corr