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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Classic Chicken & Dumplings   
    Categories: Poultry, Vegetables, Breads   
         Yield: 7 Servings   
       
   MMMMM----------------------------STEW---------------------------------   
       1/4 c  Oil   
         4 lg Carrots; thick-sliced   
              - diagonally (about 2 cups)   
         1    Celery heart (leaves and   
              - tender ribs) thick-sliced   
              - diagonally, leaves chopped   
              - fine (about 2 cups)   
         1 lg Yellow onion; chopped   
         4 cl Garlic; thin sliced   
         4 c  Cooked, deboned chicken from   
              - a stewing hen   
         8 c  Chicken stock/broth   
         2    Bay leaves   
         2 tb (ea) chopped fresh rosemary,   
              - thyme and sage   
              +=OR=+   
         2 ts (ea) dried rosemary, thyme   
              - and sage   
           ds Turmeric; (Opt)   
         1 md Lemon; zest and juice   
              Salt & fresh ground pepper   
         1 tb Fresh parsley   
       1/4 c  Cornstarch slurry (2 tb corn   
              - starch whisked w/stock)   
      
   MMMMM-------------------------DUMPLINGS------------------------------   
         2 c  Flour   
         2 ts Baking powder   
         1 ts Sugar   
         1 ts Salt   
         4 tb Butter; melted, cooled   
     1 1/2 c  Buttermilk or heavy cream   
       
     Begin by sautéing the onion, garlic, carrots and celery   
     in oil. Add some salt to season the vegetables and help   
     them develop a sheen as they soften. Cook, stirring   
     occasionally for five to 10 minutes.   
        
     When the vegetables have softened, add the chicken meat   
     and continue to cook for 3 to 5 minutes, seasoning with   
     additional salt and a few grinds of black pepper.   
        
     Add six to seven cups of the stock, reserving the rest   
     so that you can add as needed-you want to keep a good   
     amount of liquid in this stew so that you can drop in   
     your dumplings and have them cook completely near the   
     finish. Let it all come to a boil and reduce it to a   
     low, steady simmer. You need to maintain this simmer   
     throughout, but you don’t want it to boil again.   
        
     Add your bay leaves, herbs, turmeric, lemon zest and   
     juice. Continue cooking for about an hour to an hour and   
     a half at this steady but low (3 bubble) simmer.   
        
     When your stew is nearly finished, prepare your dumpling   
     dough as follows: whisk together the flour, baking   
     powder, sugar and salt. Add the melted, cooled butter to   
     the buttermilk or cream, whisking to combine and then   
     adding the liquid to the dry ingredients. Work this   
     together with a fork or your hands until you get a   
     sticky dough.   
        
     Roll the chilled dough into little balls-makes a lot so   
     you will probably have about 18-20 dough balls.   
        
     Now, taste-test; check the tenderness of the chicken   
     meat and adjust seasoning as necessary. Remove the bay   
     leaves and add the slurry, stirring constantly until   
     your thickener is completely incorporated into your   
     stew. Once the broth of the stew has thickened a little,   
     you can add your dumpling dough by dropping them into   
     the steadily simmering stock. It is very important to   
     have that steady simmer going, or the dough balls will   
     not cook properly. The dumplings take about 12 minutes   
     to plump and cook through.   
        
     Add a sprinkle of fresh parsley and serve immediately.   
        
     Makes: 6 to 8 servings   
        
     Uncle Dirty Dave's Kitchen   
       
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