Day 122 - Chicken and Dumplings

When we lived in Utah we spent every Sunday with our parents.  Usually we saw both sets.  I really miss Sunday dinners with our families.  Since we don't have this luxury anymore, I've been trying to cook traditional Sunday comfort meals for our little family.  Tonight I hit the jackpot.  

Chicken and Dumplings.  

I know that it was good because Ben told me it was, "soooo good" every 30 seconds.
That's always a good sign.

I think this may have actually been the first time I have ever cooked a chicken (pre-cut) on the bone.  It was also the first time I've ever made dumplings from scratch instead of Bisquick. Don't get me wrong I LOVE Bisquick dumplings but there is something to be said for making them from scratch.  DELICIOUS.

The only drawback was this is definitely a winter comfort meal.  It ain't winter so much around these parts.  Luckily, half of our readership lives in Utah where they can't seem to get over winter so maybe y'all can make it next Sunday.  Here's the recipe:

Chicken and Dumplings

INGREDIENTS

• 1 large broiler-fryer chicken, cut up
• 2 celery ribs, sliced
• 4 carrots, peeled and sliced
• 1 medium onion, diced
• 1 (14 1/2 ounce) can chicken broth
• 2 tablespoons dried parsley
• 2 teaspoons chicken bouillon granules
• 1 1/2 teaspoons salt
• 1/2-1 teaspoon pepper
• water

DUMPLINGS

• 2 cups flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 4 tablespoons oil
• 
  
• 1. Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
• 2. Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
• 3. Remove chicken and let stand until cool enough to handle.
• 4. Remove skin from chicken and tear meat away from bone.
• 5. Return meat to soup; discard skin and bones.
• 6. Add more salt and pepper to taste, if desired.
• 7. Return soup to a simmer.
• 8. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
• 9. Drop by tablespoonfuls into simmering soup.
• 10. Cover and simmer for 15 to 20 minutes.
• 11. Serve immediately.
• 12. Yield: 4 to 6 servings.