PREVIOUSLY PREPARED BROTH
2 1/2 qt double chicken broth stock (see sep, arate recipe)
DUMPLING INGREDIENTS
2 cup flour, all-purpose; sifted
3 tsp baking powder
1 tsp salt
2 medium eggs
2/3 cup milk
Directions
Follow the recipe for poached chicken in Double Chicken Broth.
:
See: Double Chicken Broth Stock recipe. In this recipe you leave
the chicken in the pot and add the dumplings, as described below,
then serve the chicken and dumplings. * Directions for Dumplings *
While the chicken is cooking in the other recipe, make up the
dumplings, which will be added for the last 15 minutes of cooking
time. Sift the dry ingredients together. Beat the eggs and milk
together lightly and blend with the flour mixture to make a fairly
stiff dough. Form very small dumplings by taking a tablespoon full of
dough and rolling it into a ball shape. You may use the palm of your
hand to do this. About 15 minutes before the end of the cooking time,
remove the lid from the pot in which the chicken is cooking and drop
the rounded tablespoons of the dumpling dough over the surface of the
liquid, spacing them a few inches apart as the dumplings puff up.
Cover the pan, keeping the liquid at a simmer, and cook the dumplings
for 15 minutes, until light and cooked through. Do not remove lid
while dumplings are cooking. Serve with the poached chicken.
Servings: 6 servings
Chicken & Dumplings (Old Fashioned) By James Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Poultry
The History of Recipes
Academics have tracked the existance of recipes way back into history, at least as far as early Egypt, and maybe even further. Having said that, these, ancient recipes were just simple pictorial recipes for food preparation.
During Roman times around 25BC a roman called Apicius compiled a few documents describing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the chefs of Roman times used a wide range of aromatic flavors, including a few that will be familiar to modern cooks for example bay, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back many new foods and spices from Arab cooking, including spices like coriander, parsley, and rosemary. The introduction of these new tastes created an explosion in manuscripts on cookery, most of which are now in private collections. The arrival of television gave us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Chicken & Dumplings (Old Fashioned) By James recipe.
