Chicken and Dumplins

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Perfect winter storm lunch…chicken and dumplins (lite). Lite because it has no cream or milk, and the dumplings aren’t dense or heavy. To make this light version all you need are chicken, mirepoix, garlic, herbs, stock, AP flour, butter, egg, & buttermilk (and a Ratio in mind).

Last night roasted a chicken for dinner, used the bones to make stock. Today, sautéed an diced onion, carrot, and celery in olive oil till lightly brown, added garlic till fragrant. Then added ~ 4 cups of the stock and brought to a simmer. Meanwhile, cubed about a cup of chicken and made the dumplings.

Using the basic ratio for quick breads (see previous post) I made light dumplings. Using only the egg white, these come out as soft and light as pillows…but magma hot, so don’t forget to cool a bit before gobbling up too many.

Dumplings:
1/2 c AP flour
1/2 tsp salt
1/2 tsp baking powder
large pinch of Herbs D’Provence
1/4 c buttermilk
1 T butter melted
1 egg white

Mix the dry ingredients well. In a measuring cup mix the liquid ingredients well. Add the wet to the dry and lightly mix. Once the stock is simmering, add the chicken and drop in rounded tbsps of the dumpling batter spacing about 2 inches apart. Simmer for about 15 minutes. Serve, seasoning with additional salt and pepper as necessary.

BTW: burnt the skin off my tongue. Didn’t take my own advice.

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