Making this again for the first time since the original post in 2016- my nephew is here visiting from Palau and I wanted him to try the foods of his American ancestors 🙂
I added a new, modern twist to this recipe- a pinch of saffron and extra garlic in the chicken cooking water- and truffle oil to finish the thing off, to taste.
It’s incredible with the new umami flavor profiles! Photos below of my nephew rolling and cutting the dumplings- and the last batch of ‘sauce’
TO SEE PART 1, CLICK HERE
After I finished writing the last blog post, I started on the chicken and dumplings.
The original version omits any thickener for sauce
right away I could tell that 2 tsp baking powder in one cup of flour was WAY too much- also, most recipes call for some form of fat, which I added.
Aunt Ellen used ‘chicken cooking water’ and canned broth. I decided to kill two birds with one stone and make my OWN broth.
2 packages of boneless skinless chicken breast (3 breasts per package)
a couple stalks of celery, leaves on, broken up in large chunks
a couple unpeeled carrots, broken up into large chunks
UNPEELED onion, cut in quarters.
water to cover
handful of fresh parsley (do not chop)
tablespoon of chicken bouillon
Basically, I just dumped it all in a pot on high-…
View original post 492 more words