Sunday, December 28, 2008

Chicken and Dumplings

Roasting whole chickens is my new thing. I love the smell. I love the mulitude of options after I make one. Homemade stock, crispy skin, old-fashioned fun. It doesn't get better. I roasted another chicken last night too. This time I used salt, pepper, and garlic powder. I ended up basting it with olive oil a bit later because I had to put it back in the oven after it wasn't done. Expect even more chicken recipes from this.

That last chicken I roasted went to both the chicken salad and this. Plus, all that lovely homemade stock made up the base. Since I had both the chicken cooked and stock made, all I really needed was to make dumplings. I found this recipe here and used it for the dough. However, I'm lazy and didn't roll it, which I think I should have. The dropped biscuits were just a little too hard and didn't taste very good. There are always more fish in the sea, so I'm sure next time will be better. Either way, the end product was still very tasty.

1 comment:

Mariana said...

Okay, even if this IS too soupy for me- (you know how I like all my stock completely cooked out) this really looks good!