5 Ingredients or Fewer
Chicken andĀ Dumplings
Popular on Food52
2 Reviews
marsha
October 23, 2015
SOUNDS GREAT...I WAS GONNA HAVE DUMPLING TONITE...I JUST USE THE BISQUICK MIX, SO EASY..BUT, THIS SOUNDS COOL..THE IDEA THAT YOU ARE MAKING IT FROM SCRATCH....THANKS
Qdrake
August 28, 2011
Have you or do you ever add(ed) herbs or aromatics to the poaching liquid/broth? I would add a carrot or two, some celery tops, an onion stuck with a couple of cloves, a few cloves of garlic, maybe a leek if handy, some fresh marjoram, thyme and sage (and/or a goodly amount of "poultry seasoning"), a little rosemary and herbs d' provence, a slice or two of lemon (thin slices), and of course plenty of salt and some freshly crushed peppercorns.
Also, when I was little, a local woman in my grandmother's area (small country Louisiana town) would do something similar with wings and backs only; after cleaning all the meat off, she would add a couple of thighs and breasts cut into largish chunks - this way the broth was very cheaply made and the good meat was not boiled to death.
Also, when I was little, a local woman in my grandmother's area (small country Louisiana town) would do something similar with wings and backs only; after cleaning all the meat off, she would add a couple of thighs and breasts cut into largish chunks - this way the broth was very cheaply made and the good meat was not boiled to death.
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