With
no meaningful game food porn, does that mean I will leave you hanging
on the food porn front? Oh, hell no! We have comfort food porn today,
in the form of chicken and dumplings. I don't actually have a written
recipe for this. I learned how to make it from my (former)
brother-in-law when I lived down in the Florida panhandle and was the
roadie/sound man/backup singer for a blues band. Good times, kids.
Anyway, he taught it to me, I'm teaching it to you. Pay attention.
It
begins, as so much of life does, with a whole chicken and a bunch of
vegetables:
You'll
want some onions, carrots and celery to go with that chicken. Some
salt and pepper will probably come in handy, too. Later, at least.
But first, toss the chicken in a pot of water and bring it to a boil:
Once
you have boiled that bad boy for about 20 minutes, pull that bird out
of the water and let it cool. Do not toss the water -- leave it in
the pot.
Also,
while letting the bird cool, don't let rats, mice or Mrs. Wolves get
at the bird:
Once
it has cooled, strip the bird of meat:
Put
the bones back in the pot in the water you did not toss after boiling
the bird in it. Got that:
Bring
that to a boil again. Boil those bones for another 20 minutes or so.
Longer won't hurt.
Take
your onions, celery and carrots (in the numbers and proportions that
make you happy -- I use two medium onions, about a pound of carrots
and four to six ribs of celery. Do what you like -- and chop those
suckers up:
Strain
the bones and other funky stuff out of the water in which you have
been boiling them. We now like to call this water "chicken
stock."
Put
the chopped vegetables in the chicken stock along with the meat you
stripped from the bird earlier and bring it to a boil. Then
immediately take it down to a simmer. Now, get out your Bisquick.
Follow the directions on the box, more or less -- you will want about
3 cups of Bisquick and a little more than a cup of milk:
Mix
that up right to get a nice, thick dumpling mix:
Spoon
that mix on top of your simmering chicken and vegetables pot:
Cover
and cook until it all looks done, probably about 15 minutes. Slop
that stuff into a bowl, salt and/or pepper to taste and enjoy.
Great
stuff on a chilly afternoon.
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