BTW, Carlo, thank you also for posting the recipes. Something my mother use to do before cooking a turkey would be to soak the bird in salted water for hours. I am sure some of the more experienced FReeper cooks either do that or have heard of doing it. And she would toast the bread in the oven before cutting it up for stuffing. Now if anyone could come over to my house and make some chicken and dumplings I would be more than appreciative. LOL
Funny thing that you mentioned Chicken and Dumplings, one of mine and my family favorite meals, and so easy to prepare it is one of the first recipes I teach children to prepare....
I think it is a great way to learn to cook a meal everyone loves to eat.. although it does leave me a bit lax in the baking department as exact measurements never "look" right. This can take a bit of time but is a great Sunday feast/ dinner, for a beginner.
KID EASY Chicken & Dumplings
- One chicken or hen (hens have more fat, which adds flavor)
- One or two cans of chicken broth, or water (enough to cover chicken in pot)
- 1 large, or 2 medium carrots
- 1/4 head of cabbage
- 2-3 ribs celery
- 1 large yellow onion
- 1/4 cup dry white wine (yes, I teach my kids, and others, to cook with wine)
- Flour (all purpose, NOT self rising)
- Milk
- Salt
- Pepper
1) Put chicken or hen in a large pot and add cabbage, a scored carrot (deep gouges down the sides), 2-3 ribs of celery, scored again, a peeled onion cut in half, and water to cover chicken. Place on medium high heat, just about to start boil, then back off, and simmer for about 2-3 hours. This will give you that clear golden broth, that is great stock for almost anything, save some for other recipes, it freezes really well... Remove vegetables and chicken from pot and allow to cool completely (or until cool enough to handle).
2) When chicken has cooled, de-bone and return meat to pot of broth. Add wine. Then, thinly slice the carrots and celery and put everything back on med heat to just below boiling. While broth and meat are heating take 2 cups of flour and mix with salt, pepper, and one cup of milk to form a firm dough. Turn dough out onto a board and roll until about 1/4 inch thick. Take a sharp knife and slice dough in to 1/2 inch strips.
3) Turn up heat on soup. Gather strips of dough into one hand and when broth is boiling tear pieces of dough into 1 to 2 inch bits and drop into pot. Add salt and pepper to taste and if the broth is not rich enough add the canned chicken broth. (usually needed if the fat was removed). Keep on a low boil for 10 minutes to cook dumplings. Stir to keep from sticking and taste for seasoning. If the stew is not thick enough take 1 tbs of cornstarch and mix with a little water to from a smooth paste and add to stew. This will thicken stew in a few seconds. YUMMMMMMMM!