Archive for December 19th, 2008

Chicken with Dumplings

Oddly enough, this is the first “chicken and dumplings” I’ve ever made where the dumplings weren’t matzoh balls. And it turns out I’m better with matzoh than flour – these were a little dense for my taste.

For the broth, I cut the breast and thigh meat away from a 5-lb chicken and put the remaining carcass (without skin) into the slow-cooker with a few carrots, 2 celery stalks, 1 onion, and a bit of salt. Filled with water and left it on low all day. When I got home, I scooped out the bones and veggies with a spider and added back the meat to simmer for about 30 minutes. Read the rest of this entry »

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