Homemade Chicken & Dumplins
One of our signature dishes. It’s a labor of love that takes half a day, but hey, that’s how you do good comfort food, right? We simmer a whole chicken for about an hour then remove to pull the meat. I’m using about 2 quarts of water, just about enough to cover the bird. This leaves a rich and hearty chicken stock. Meanwhile, Lady FoodObs prepares her fantastic dumpling dough and cuts it out. Sometimes I’ll strain the stock with cheesecloth just to reduce some of the impurities. Then the dumplins are dropped into the simmering stock. After a few minutes the pulled chicken joins the party in the tub to heat through. By then we have an outstanding display of country cooking. It’s a hit with our family during the SoCal winter months when it’s a frigid 62 degrees. Even my picky 10 year old loves this.