Recession Recipes .Net

Chicken and dumplings is a good old fashioned way of making a little chicken go a long way.  This stew is a family favorite that has stood the test of time, and is considered a comfort food even in more prosperous conditions.

This recipe uses chicken wings because they’re cheap but very fatty and tasty.

Ingredients:

For the soup, you will need;

• 1 kg. (a bit over 2 lbs.) chicken wings
• a tablespoon of schmaltz, ghee, or olive oil
• 1 large onion, chopped
• 1 stalk of American celery with the leaves or about 1/8 cup chopped seasoning celery with some root, chopped finely
• 2 teaspoons salt (preferably gray salt)
• 1/8 cup cider vinegar
• 1/2 teaspoon black pepper
• a pinch of hot paprika or red pepper flakes
• 1 teaspoon dried parsley
• 1/4 teaspoon sage
• Optionally, a cup each of frozen peas and diced carrots
• 1.5 liters of water

For the dumplings, you will need;

• 1 lb. or 1/2 kg. flour
• 1 teaspoon baking soda
• 1 teaspoon salt (preferably gray salt, crushed)
• 3 tablespoons of vegetable ghee (unhydrogenated palm oil), virgin coconut oil, schmaltz, or butter
• 1 tablespoon of whey or 1 teaspoon of vinegar or 1/2 teaspoon citric acid mixed with
• about 1 and 1/2 cups of water

Instructions:

1. Make the dumplings.  Mix all the dry ingredients in a large bowl.
2. Cut in the oil with a fork or pastry blades until it resembles a coarse meal.  You can press it in some with your hands if needed.
3. Mix the whey, vinegar, or citric acid with the water, and stir.
4. Make a well in the center of the flour mixture, and pour the water mixture into it.
5. Stir it around to begin incorporating the flour, and then begin pressing it together with your hands.  You can add a little more water if needed.
6. Knead on a floured surface for about 3-5 minutes.
7. Wrap the ball of dough in a bag or put it in a covered bowl, and put it in the refrigerator until you are ready to use it.
8. Now, to make the soup.  Heat some oil in the bottom of a large pot.
9. Add the chicken wings, and turn them occasionally until they are somewhat browned and begin to give up some of the fat from the skins.
10. Add the onions, and sweat them until they are just about clear.
11. Add the celery and toss them for a half a minute or so.
12. Add the spices, and then pour on the water.
13. Bring this to a boil, and then turn the heat down to low for a simmer.
14. Cover, and let it cook for about an hour.
15. At the end of the hour, scoop out all of the  chicken.  At this point, if you want other vegetables in it, now is the time to put them in.
16. Spread out the chicken so that it will cool just enough for you to touch, and then begin removing the meat.  Put the meat in a bowl or a plate.  Some people like the skin in there too.  If so, cut the skin into small pieces.
17. Put the meat back into the pot, and turn the heat up to bring it back to a boil.
18. If it starts to boil too quickly, turn the heat back down so that you have it at a slow but rolling boil.
19. Take your dumpling dough out of the refrigerator, and prepare it for dropping into the soup.  Some people like their dumplings finger pinched, while others like them neatly cut.
20. If you like them neatly cut, roll them out on a floured surface, and cut them into squares using a pizza or pastry cutter.  If not, then prepare yourself for some fast pinching.  It’s a good idea to have an extra set of hands for that, but not necessary if you’re quick.
21. Turn the heat back up to high, and begin dropping dumplings into the boiling water.
22. When you run out of dough, make sure to bring the soub back up to a boil.  Then turn the heat down so that it’s boiling, but not too fast.  It should be just above a simmer.
23. Let it cook for a half hour to an hour.  Start testing the dumplings for done-ness at the half hour point.

Serve this hot, and be careful because it is addictive.