My OperaUltimate Comfort Food
Tuesday, January 29, 2008 11:04:57 PM
Ultimate Comfort Food
SUBMITTED BY: Karela
"This is the best recipe for chicken and dumplings that I've ever found. It's the ultimate comfort food."
PREP TIME 1 Hr 10 Min
COOK TIME 40 Min
READY IN 9 Hrs 50 Min
SERVINGS & SCALING
Original recipe yield: 6 to 8 servings
US METRIC
About scaling and conversions
INGREDIENTS
4 pounds whole chicken cut up
1 whole dried red chili pepper, seeded and diced
2 carrots, chopped
2 stalks celery, chopped
2 onions, chopped
1 bay leaves
3 cloves garlic, minced
4 (14.5 ounce) cans chicken broth
1 cup heavy cream
1/4 cup cornstarch
1/2 cup water
2 cups self-rising flour
1 cup heavy cream
DIRECTIONS
For the stock: In a large pot over high heat, place the chicken parts, chile pepper, carrots, celery, onions, bay leaf, garlic and chicken broth. Mix well and bring to a boil. Reduce heat to low, cover and simmer for 1 to 2 hours, or until chicken comes off bone easily. Cover and refrigerate overnight.
The next day, skim the fat off the top of the soup and remove the chicken parts. De-bone the chicken and chop the meat into bite size pieces. Discard bones and set meat aside. Using a slotted spoon, remove and discard the vegetables. Return the pot to the stove over high heat and bring to a boil. Reduce heat to low for 10 to 15 minutes, add the heavy cream and stir well.
In a separate small bowl, dissolve the cornstarch in the water and add to the pot. Stir until thickened, and make the dumplings while the stock reduces.
For the dumplings: In a large bowl, combine the flour and the heavy cream, mixing well. Roll into balls about 1 1/2 inches in diameter. Drop balls carefully into the simmering soup and cook for 7 minutes. Then cover soup and cook for 7 more minutes. Add the chicken, stir well and allow to heat through.
http://allrecipes.com/Recipe/Ultimate-Comfort-Food/Detail.aspx?ARBMID=1391&ARFMTID=1
SUBMITTED BY: Karela
"This is the best recipe for chicken and dumplings that I've ever found. It's the ultimate comfort food."
PREP TIME 1 Hr 10 Min
COOK TIME 40 Min
READY IN 9 Hrs 50 Min
SERVINGS & SCALING
Original recipe yield: 6 to 8 servings
US METRIC
About scaling and conversions
INGREDIENTS
4 pounds whole chicken cut up
1 whole dried red chili pepper, seeded and diced
2 carrots, chopped
2 stalks celery, chopped
2 onions, chopped
1 bay leaves
3 cloves garlic, minced
4 (14.5 ounce) cans chicken broth
1 cup heavy cream
1/4 cup cornstarch
1/2 cup water
2 cups self-rising flour
1 cup heavy cream
DIRECTIONS
For the stock: In a large pot over high heat, place the chicken parts, chile pepper, carrots, celery, onions, bay leaf, garlic and chicken broth. Mix well and bring to a boil. Reduce heat to low, cover and simmer for 1 to 2 hours, or until chicken comes off bone easily. Cover and refrigerate overnight.
The next day, skim the fat off the top of the soup and remove the chicken parts. De-bone the chicken and chop the meat into bite size pieces. Discard bones and set meat aside. Using a slotted spoon, remove and discard the vegetables. Return the pot to the stove over high heat and bring to a boil. Reduce heat to low for 10 to 15 minutes, add the heavy cream and stir well.
In a separate small bowl, dissolve the cornstarch in the water and add to the pot. Stir until thickened, and make the dumplings while the stock reduces.
For the dumplings: In a large bowl, combine the flour and the heavy cream, mixing well. Roll into balls about 1 1/2 inches in diameter. Drop balls carefully into the simmering soup and cook for 7 minutes. Then cover soup and cook for 7 more minutes. Add the chicken, stir well and allow to heat through.
http://allrecipes.com/Recipe/Ultimate-Comfort-Food/Detail.aspx?ARBMID=1391&ARFMTID=1
