This is no 30 minute meal, but for a frosty, blustery, blizzardy kind of day…
It is *so* worth it!
Chicken and Dumplings
Start with a pot of vegetables and a chicken. Simmer all day.
Onions, celery, carrots, parsnips, a head of garlic, whatever you have. Anything but potatoes and tomatoes. Add in some bay leaves, parsley, dill, peppercorns, thyme… Whatever sounds good and lots of it. Add water to barely cover. This is a fine way to use up odd bits of chicken in the freezer or rotisserie carcasses, we always save those in the freezer for more stock. Remove 1/2 the chicken, after an hour or so, or when it’s done, continue simmering the rest… until you can no longer stand it. Chop or shred the chicken you pulled out. Hopefully it still has lots of flavor and benefits to it. The rest of the chicken will not really be fit to eat. Its purpose has been served. Stock. Mighty fine stock.
Dig through the family treasures…
Strain that big pot of chicken broth, you just want the broth, once again, the rest has served it’s purpose. Add the freshly sauteed vegetables and the reserved chicken to the broth and bring to a boil. Add the dumplings, salt and pepper to taste and simmer for bit, while you throw a pan of cornbread into the cast iron skillet and into the oven.
Oh yeah, now we’re talking.