Food Storage Meals and Menu Planning - Dinner: Chicken and Dumplings!

Today's

Food Storage Meals

and

Menu Planner Dinner Is:

Chicken and Dumplings!

Here's the Recipe

(It's one from Paula Dean that has been modified for food storage!)

Ingredients:

Chicken: 1 (2 1/2-pound) chicken, cut into 8 pieces
(or 1 quart Bottled Chicken with liquid)
3 ribs celery, chopped

(or 3 Tbsp. of Freeze Dried or Dehydrated Celery)

1 large onion, chopped

(or 1/4 cup Dehydrated Onion)

2 bay leaves

2 chicken bouillon cubes

1 teaspoon House Seasoning

(The recipe is also included, below.)

1 (10 3/4-ounce) can condensed cream of celery
or cream of chicken soup

Dumplings:

2 cups all-purpose flour

1 teaspoon salt

Ice water

Directions:

To start the chicken:

Place the chicken, celery, onion, bay leaves, bouillon,
and House Seasoning in a large pot.

Add 4 quarts of water and in water and bring to a
simmer over medium heat.

(Increase water by 1 cup if using dehydrated celery and onions.)
The water from the chicken will also help to
rehydrate the celery and onions.

Simmer the chicken until it is tender and the thigh
juices run clear, about 40 minutes.

Remove the chicken from the pot and,
when it is cool enough to handle,

remove the skin and separate the meat from the bones.

Return the chicken meat to the pot.
(Bottled chicken can be added directly to the pot . . . It's a great time saver!)

 Keep warm over low heat.

To prepare the dumplings:

Mix the flour with the salt and mound together in a mixing bowl.

Beginning at the center of the mound, drizzle a small
amount of ice water over the flour.

Using your fingers, and moving from the center
to the sides of the bowl,

gradually incorporate about 3/4 cup of ice water.

Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface.

Roll out the dough (it will be firm), working from
center to 1/8-inch thick.

Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken
and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces.

Pull a piece in half and drop the halves into the
simmering soup.

Repeat.

Do not stir the chicken once the dumplings have been added.

Gently move the pot in a circular motion so the
dumplings become submerged and cook evenly.

Cook until the dumplings float and are no longer doughy,
3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings
into warm bowls.

Just a Note:

If the chicken stew is too thin it can be thickened before
the dumplings are added.

Simply mix together 2 tablespoons cornstar
ch and 1/4 cup of water

then whisk this mixture into the stew.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight
container for up to 6 months.

Makes 1 1/2 cups
Here's the PDF:
Dinner: Chicken and Dumplings Food Storage Recipe PDF
That's Good Home Cookin' Y'all!
(I just love that Paula Dean!)