jmcquown said...

> Chicken & Dumplings
>
> 3-1/2 lbs. chicken, cut up (I use chicken thighs)
> water to cover
> 1/2 tsp. poultry seasoning
> 2 bay leaves
> 2 carrots, chopped
> 2 celery stalks, chopped
> 1 small onion, chopped
> 2 cans cream of chicken soup
> 1/2 tsp. black pepper
>
> Place chicken pieces in a deep pot and cover well with water. Add the
> poultry seasoning, bay leaf, carrots, celery and onion. Bring to a boil
> and reduce heat. Simmer 45 minutes. Remove chicken to a platter and let
> cool.
>
> Let broth cool slightly; pour through a strainer into another pot. Chill
> the broth and skim the fat from the top. Put 3 c. broth back in the pan.
> You may need to add more later as needed. Whisk in cream of chicken soup
> and pepper and bring to a simmer, stirring to blend well.
>
> Meanwhile, remove the skin from cooked chicken and discard.
>
> Debone the chicken, tearing into bite-sized pieces. Add to the simmering
> broth. Continue to simmer on low while you prepare the dumplings. Add
> more broth as needed; the dumplings will thicken it.
>
> Drop Dumplings:
>
> 4 Tbs. vegetable shortening
> 2 c. all-purpose flour
> 2 tsp. baking powder
> 3/4 c. salt
> 1-1/2 c. milk (or non-fat buttermilk, even better!)
>
> Combine dry ingredients; cut the shortening in with a fork until mixture
> is crumbly. Add milk and stir until well mixed. Drop by teaspoonfuls
> into bubbling soup. Cook 10 minutes uncovered; cover and cook 10 minutes
> more.
>
> Jill


Heck, even I can do THAT!

Sounds great!

Do leftovers sit well in the fridge or should I halve the recipe or
something?

Thanks,

Andy