My Daughter's Favorite

I can’t remember how it came to be, but my daughter absolutely loves Chicken and Dumplings.

We do have a favorite way of making the dish. Not a written down recipe, just one I have learned and adjusted over the years.

That being said, I am always willing to try a new recipe - I might find another little things that makes the dish better.

This recipe starts out very much like the recipe in my head. Cooking the chicken to get a nice rich broth.

The dumplings were amazing - but I will go into those with more detail tomorrow.

The best new information I received was the slurry.

The milk and flour mixture adds a thickness to the broth. And a creaminess. It was wonderful.

The final dish was rich in chicken flavor with a creamy broth and well seasoned dumplings.

CHICKEN AND DUMPLINGS

1 Fryer Chicken

Salt and Pepper

1 Onion

1 Stalk Celery

3 Tablespoons Flour

1 Cup Milk

1 Recipe Biscuit Dumplings

Clean chicken and separate into portions. Place in a pot with the onion and celery, season, and nearly cover with water. Cover the pot and simmer gently for 3 to 4 hours. Remove chicken bones and chop meat. Return meat to broth. Drop dumplings into broth and cook 20 minutes. Stir flour into milk, add to broth and heat until thickened.