We had Chicken and Dumplings (C&D) this week and I made the comment that even though the roots of my meal come directly from my mother, my C&D are different. We agreed that mine had a more rustic restaurant-style appeal than hers. Well, that may be a wrong choice of words. Perhaps mine has evolved due to my husband's Central New York influence. One way it has changed is the seasonings I use in the "soup" portion of the entree and in the biscuits. I use a lot of parsley, rosemary and thyme in my broth. Not to mention I use organic chicken broth. She uses the water from boiling her chicken. I don't boil my chicken. I roast or better yet--smoke it. I put garlic and chunks of butter in my biscuits as well. Sometimes, when I can find an extra extra wide noodle, I will add a few to the broth. Here's the breakdown of mine:
Base
small baked/roasted chicken (picked from the bone, chopped up)
four boxes of organic chicken broth (this could be considered cheating--I find it lower in salt)
parsley
rosemary
thyme
salt
pepper
Bring that to a LOW simmer.
Biscuits
Self-rising flour
Milk
(about 2 to1)
garlic and chopped up butter
romano cheese (good, but makes the biscuits a little dense if you don't like that)
Stir it up. It should be pretty thick. Drop large spoonfuls into the broth and make sure that the broth is not boiling or simmering too much. (Too high of a boil can either break apart the biscuits or make the broth too clear)
Put on a tight fitting lid and leave it alone for a about 20 - 25 minutes. My mother says if you open the lid too soon, the dumplings will "fall". I've never experienced this phenomenon, but then again, I have never opened the lid too soon.
I'm sorry this recipe doesn't have any measurements. I've never measured anything pertaining to this recipe. After 24 years, I pretty much eye ball it. So you'll have to learn to do the same. This is a family favorite that I have never experienced leftovers for more than a day or two.
Let me know how you like it.
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