THE LAST APPRENTICE
Meat/Chicken
Nana's Chicken n' Dumplings
Written: Aug 15, 1999 12:03 PM: Chatham Straight, AlaskaNana was my Grandmother, on my father's side, who immigrated to America (Montana) from Europe when she was sixteen years old. As a young adult she worked as a housekeeper and assistant cook in the Boarding Houses along the "high line," the Great Northern Railway from Chicago to Seattle. Eventually she obtained work as the cook for a German family near Billings, Montana where she expanded her culinary skills and knowledge. By the time I came into this world Nana was working seasonally as the Chef at various "Dude Ranches" in Western Montana. She was a great teacher and I spent many hours of my youth standing by her side while she made fresh bread, rolls, pasta, you name it- she probably made it. This recipe was a favorite in our house and with the exception of the Fish Sauce (which I use in place of salt) it was hers.'
This dish is a little tricky to make in that it is important to add the Dumpling mixture into the Stock when it is at a "rolling boil" and only after you have removed the Chicken Meat and Vegetables from the Stock (if you don't there is a very good chance that something will burn before the Dumplings are done). It is equally important that after adding the Dumplings to the Stock to immediately cover tightly and reduce the heat to a simmer. DO NOT OPEN THE LID as the steam is necessary for the Dumplings to rise.
Ingredients:
| Fresh Chicken Stock* |
12 Cups |
| Carrots |
2 Cups - peeled and cut into bite size pieces |
| Celery |
2 Cups - cut into bite size pieces |
| Potatoes |
4 Cups - cut into bite size pieces |
| Cooked Chicken Meat |
4 Cups - cut into bite size pieces |
| Yellow Onion |
1 Cup - cut into bite size pieces |
| Fresh Garlic |
2 Tablespoons - minced |
| Frozen Peas |
1/2 Cup |
| Bay Leaf |
2 each |
| Thyme, dried |
1/2 Teaspoon |
| Marjoram, dried |
1 Teaspoon |
| Black Pepper |
1/4 Teaspoon |
| Fish Sauce |
1 Tablespoon |
Directions:
Bring stock to boil in a 12 quart stock pot. Add all ingredients except Chicken & Peas. Cook uncovered over medium heat for 15 minutes. Add Chicken & Peas. Cook 15 more minutes.
Remove Vegetables & Chicken from pot and set aside. Bring stock to a rolling boil.
Assemble dumpling mixture.
Dumplings:
| Bisquick |
3 Cups |
| Parsley, dried |
2 Tablespoons |
| Buttermilk |
1 Cup |
Combine Bisguick & Parsley, add Buttermilk and mix thoughly.
Using a large soup spoon shape dumpling mixture into a large oval and drop into the boiling stock. Work quickly until all the dumplings are in the pot, then cover tightly and immediately reduce the heat to low. DO NOT OPEN THE LID FOR 15 MINUTES.
After 15 minutes remove the lid. Using a slotted spoon, remove the dumplings to a platter and keep warm.
Bring stock back to a boil and add 6-8 tablespoons of Roux to thicken. Place vegetable and chicken mixture into individual serving bowls, top with the thickened stock and add dumplings. Serve immediately.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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