In article >,
"Jen" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article .com>,
> > "Gary" > wrote:
> >
> > Chicken and dumplings too.
>
>
> >
>
> OK. So can you post your chicken and dumplings recipe. I've never had it
> before.
>
> Jen
>
>

Ooh ok! :-)

You can use any basic chicken soup recipe, (I personally prefer one with
egg nooodles) and just float the dumplings on top at the end to cook
them.

Let see.......
I've been making soup with wings (or feet) lately.

2 lb. chicken wings (or feet)
3 to 4 quarts water
4 ribs celery, chopped
1 onion, chopped
3 cloves garlic, grated
1 large piece fresh ginger, grated (about 2 tbs.)
1 tsp. dried lemon peel
1 pinch of ground white pepper

Bring all of the above to a simmer in a stock pot, simmer for 2 to 3
hours. Let cool and strain off. Put the stock in the refrigerator to
cool for skimming the fat, and let the solids cool until you can de-bone
the meat. Reserve the meat, discard the veggies.

Once the fat is skimmed, bring the stock/broth back up to a good simmer
and add 2 more ribs of chopped celery, another whole onion, sliced into
rings, 3 carrots sliced into medallions, 1/2 lb. sliced fresh mushrooms,
1 can of sliced water chestnuts, drained, and the reserved meat, well
shredded. Simmer for about 1/2 hour to cook the veggies. Pre-cook 2 cups
of egg noodles and add those when they are ready.

You can either make a fresh buscuit dough recipe, or buy one of the
canned ones. Roll the dough into small balls, about 1 inch or so in
diameter. Drop them on top, they will float. Cover the soup and let
simmer for at least 20 minutes to cook the dumplings.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson