This is a great recipe for a chilly day. I’ve changed up an old favorite to scale down for two to three people. Let’s face it. Leftover dumplings just aren’t any good. I use reduced-sodium chicken broth so the gravy doesn’t get too salty. Generally, I add a good sprinkle of salt to my plate. It’s easier to add a little salt rather than have the whole batch too salty.
2-3 boneless skinless chicken breasts
2 each, 14.5 oz. cans chicken broth
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrots
⅛ teaspoon black pepper
¼ teaspoon celery salt
1 cup milk
½ cup all purpose flour
Splash of Kitchen Bouquet
Put chicken in 5-6 qt. pan or stock pot. Add broth, onion, celery, carrots and seasonings.
Bring to a boil. Cover and reduce heat to medium low and simmer about an hour until chicken is tender. If you use frozen chicken breasts, simmer about 1 ½ hours. Remove chicken from broth, put on plate. Cover with the pan’s lid to keep warm. Turn up the burner to medium high and bring the broth to a boil. While it’s heating, put milk and flour in a pint jar and shake vigorously until mixture is smooth – no lumps.
Slowly add to the boiling broth. Stir constantly with a whisk while returning it to a boil for 3 minutes. Reduce heat to medium low and continue stirring for 5 minutes to cook the flour until the gravy begins to thicken slightly. Add a generous splash of Kitchen Bouquet for a little flavor and to give the gravy a nice golden color. Stir well. Return chicken to the pan.
1 cup flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon dried chives
⅛ cup (2 tablespoons) shortening or butter
½ cup milk
Using a pastry blender, cut in the shortening until well blended. Add milk and stir as little as possible to make dough.
Drop by tablespoons on top of the chicken pieces. Simmer 10 minutes uncovered. Put the lid on and simmer another 10-15 minutes or until dumplings are cooked and no longer doughy. It may scorch a little, but don’t reduce the heat. Otherwise, it will take forever to get the dumplings cooked.
Serve at once.
©2016, My Granny Rocks | Janette Thornton. All rights reserved.