Still craving comfort food? Dive into the world of Chicken and Dumplings! This classic dish is the ultimate soul-satisfying dish. Am I right? Let me know your opinion on this 1943 version below. 🍽️ 🍜 #FoodSky #Cooking #Recipes #RecipeOfTheDay #Foodies #Menuoftheday #foodhistory
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When I lived in the states I used to cut those pop out biscuits in to 1/4s and use them for the dumplings. Perfect dumplings every single time.
Wish we had pop out biscuits in the UK!
A friend's mother makes the dumplings in the morning and freezes them until she makes the chicken stew in the evening, and thaws out the dumplings and puts them in.
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For a modern version I like to add 2 cans soup (cream mushroom, celery), plus spices: garlic+onion powder, poultry seasoning, maybe thyme. Add chicken broth, since I use chicken breasts. And tons of fresh veggies.
Sarah Creviston Lee has an amazing and very detailed podcast about the history of food refrigeration in the US. It was amazing.
Boiled chicken with a bit of salt and milk.
Parsley if you're brave.
Thank god for the herb and spice store of the world.
Homemade egg noodles are a good substitute. Mine aren't great, though, compared to my late mother's.
If it's a tough old bird, two hours. A spring chicken, one hour is plenty.
They call it Pennsylvanian Dutch food, but my family was Swedish/Norwegian in Minnesota. Miss you grandma.
My version uses a chicken carcass stock made with mirepoix and herbs (1-2 hours in the pressure cooker) instead of water. And then I mostly use matzo balls :)
1.5 to 2 hours is a long time for a modern bird.
Broilers or fryers - anything under 3 pounds - wind up in the rotisserie because they can’t sell them.
But I maintain: good chicken doesn’t really need much.
I have some recipes that want you to sift together the flour, salt, baking powder, sugar, and whatever else, to make sure it's WELL-mixed. Ohhhh-kay!