Video: Chicken and Dumplings

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Ingredients:

Chicken:
  • 3 Chicken Breasts with bone and skin
  • 4 cups low salt chicken broth
  • 4 celery stalks, rough chop (don’t throw any part of it away)
  • 2 mediums onions, rough chop (don’t throw any part of it away)
  • 4 carrots, peeled and cut into 1/4 inch pieces
  • 8 peppercorns
  • 1/2 teaspoon thyme
  • bay leaf
  • 1 1/2 teaspoon kosher salt
  • 1/2 cup butter
  • 1/2 cup flour
Dumplings:
  • 3/4 cup flour
  • 1 teaspoon
  • 1/4 cup cornmeal
  • 1 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 7 oz heavy cream or whole milk

Directions:

  1. In large stock pot over medium high heat, add first 9 ingredients (everything but butter and flour.) Bring to a boil, lower to a mild simmer and cook for 30 minutes.
  2. Remove meat and set aside and strain all liquid into a bowl, set aside.
  3. Reserve carrots in bowl and throw away all remaining ingredients (celery, onions peppercorns and bay leaf).
  4. Let chicken cool slightly and remove all meat from bones. Throw bones and skin away.
  5. Now make the dumplings!!: Mix all dumpling ingredients just till moist and set aside.
  6. Put pot on medium heat to melt butter, add flour and stir nonstop for 2-4 minutes until it’s a light brown color.
  7. Slowly stir in broth, then add chicken and carrots, bring to a light boil.
  8. Spoon dumplings over chicken and cook covered for 10-12 minutes. (Dumplings will be really wet.)
  9. Remove lid and cook for another 10-15 minutes, until cooked through.

So first off, this video is chopped all to hell! I couldn’t make the 10 minute limit so I had to cut out a bunch of stuff. I’m sorry about that. If something doesn’t make sense, just send me a quick email and I’ll get right back to you. Also, although it looks like a lot of ingredients and directions, please don’t be intimidated. It is really one of the easier things I have posted on here. It’s been suggested to me that for the new cook I leave some info out sometimes, so I’m trying to make sure I put every step on here.

I hope you liked the video and recipe. Thanks for watching!

xoxo,

Mel

But I don’t wanna cook today!

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So Spring is currently taking over East Tennessee. It is so effing beautiful and addicting, it’s almost painful to be inside. If you live in a mild climate it may be hard to understand what it feels like to wake up and not have to scrape ice off your car with a Tom Waits CD while your toes go numb. This has been my reality for months, and I really started to believe it was never going to be warm again. Which would explain why I’ve spent all winter in my cozy kitchen making warm comfort foods. Either that or sitting on my computer, trying to warm my feet on my computer tower while writing about yummy warm food.

Now though, all I want to do is get off work, change into a tank top and drive to a park to lay on the grass and sun myself like a lizard. Being in my kitchen does not seem comforting, it seems stifling. Even sitting on the computer to Facebook stalk or look at pictures of cute freakish animals has lost it’s appeal.

All this is meant to explain why I haven’t posted anything in ages. I feel like I’m putting The Hedonist Cook on the back burner (get it, back-burner?!) and that scares me because I’ve put so much work into getting this going! So today I decided to sit down and edit a video, which I’ll post on Thursday. It’s for Chicken and Dumplings, and it’s so yummy! But I can’t seem to force myself into the kitchen right now, so I’m going to settle for some great food writing to inspire me. I got some new books at the library this week, and I’m looking forward to getting into them and seeing what new info I can learn and share with you. Who knows, maybe I’ll do some videos where I review a food book like on Reading Rainbow. Remember those?

Today I’m starting Animal, Vegetable,  Miracle by Barbara Kingsolver. I’m liking it so far, and I just read a quote that summed up one of my main beliefs about food:

Food culture in the United States has long been cast as the property of a privileged class. It is nothing of the kind. Culture is the property of a species.

I could go off on a huge tangent about this, but I think it speaks for itself. So today I’m challenging myself, as well as you. What can you do to take food culture out of your Bon Appetit magazine and bring it into your day to day life? One of my favorite things to do is ask people about their favorite food growing up. I usually hear a story that makes the articles in my fancy food magazines seem totally weak. It’s a way to make a connection with another human being, and it uses our shared food culture to do it. How freaking cool is that?

So hooray for Spring, books, food and the people in our lives. I’m pretty happy with life, what about you?