Tonight I made chicken and dumplings with the chicken from making
stock yesterday.

mmmm good homemade stock.
http://i18.tinypic.com/73fkler.jpg

I cooked up some onion with celery and added to the chicken and stock.
Brought the stock to a boil and added the dumplings.
http://i3.tinypic.com/8ehp62u.jpg

I prefer drop dumplings over rolled.
I had to skim off a lot of foam. I'm supposing it's because of the
baking soda in the dough.

Plated.
http://i13.tinypic.com/71ozi1s.jpg

This is the first time I've tried this recipe.
The dumplings are very light and fluffy.
I Don't know if it's just me but I think the baking soda taste is a
little strong. I'm taking some to work tomorrow to get a second
opinion.

Dumplings
2 cups of white flour
3 teaspoons of baking soda
1 teaspoon of salt
2/3 cup of milk
1/2 cup of Crisco oil
1 Pot of chicken stew

Mix flour, baking soda, and salt together. Then add milk and oil.
Spoon-drop into boiling stew, cook for 15 minutes, turning dumplings
often. They should float off your fork Green Fried Tomatoes at the
Whistle Stop Cafe by Fannie Flagg.

koko
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updated 11/24

"There is no love more sincere than the love of food"
George Bernard Shaw