Homemade Chicken and Dumplings
2 pounds of chicken thighs, bone in and skin on (about 4)
2 TB oil
Salt and pepper
6 to 8 cups chicken stock
1 onion, chopped
2 stalks celery, peeled and chopped
2 carrots, peeled and chopped
4 TB flour
1-2 tsp. Chopped fresh herbs, like thyme, rosemary or sage
4 TB milk
1 1/2 cups flour
1/2 TB baking powder
1 TB cornstarch
1 cup cold milk
Salt and pepper both side of the chicken thighs. In a large stew pot, brown in oil over medium-high heat for 3 minutes on each side.
In a separate pot, bring stock to a simmer. Poach browned thighs in stock for about 20 minutes, or until done. Let cool.
In the leftover chicken fat, saute onion, celery and carrots for 10 minutes.
Sprinkle in flour and herbs, and coat vegetables. Let cook for 3 minutes.
Stir in milk. Add 4 cups of the warmed stock and bay leaves. Let cook on low for 15 minutes.
While this is cooking, mix together flour, baking powder, cornstarch and milk to make dumpling dough. This dough will be sticky.
Once chicken is cooled, take thigh meat off of bone with hands. Be sure to get off any fat and skin. Cut any large pieces into bite-sized pieces.
Add shredded chicken to soup, along with 2 to 3 cups of stock, or until desired consistency is reached.
Drop in dumplings: scoop up a spoonful of dough and push off with finger into soup. Do not get them to close together.
Cover and cook for 10 minutes.
Remove lid and stir. If dumplings are too big, cut with kitchen shears.
Recover with lid, and let cook five more minutes.
Serve with chopped parsley, chives or rosemary.