When the vegetables have softened, add the chicken meat
and continue to cook for 3 to 5 minutes, seasoning with
additional salt and a few grinds of black pepper.
Add six to seven cups of the stock, reserving the rest
so that you can add as needed-you want to keep a good
amount of liquid in this stew so that you can drop in
your dumplings and have them cook completely near the
finish. Let it all come to a boil and reduce it to a
low, steady simmer. You need to maintain this simmer
throughout, but you don’t want it to boil again.
Add your bay leaves, herbs, turmeric, lemon zest and
juice. Continue cooking for about an hour to an hour and
a half at this steady but low (3 bubble) simmer.
When your stew is nearly finished, prepare your dumpling
dough as follows: whisk together the flour, baking
powder, sugar and salt. Add the melted, cooled butter to
the buttermilk or cream, whisking to combine and then
adding the liquid to the dry ingredients. Work this
together with a fork or your hands until you get a
sticky dough.
Roll the chilled dough into little balls-makes a lot so
you will probably have about 18-20 dough balls.
Now, taste-test; check the tenderness of the chicken
meat and adjust seasoning as necessary. Remove the bay
leaves and add the slurry, stirring constantly until
your thickener is completely incorporated into your
stew. Once the broth of the stew has thickened a little,
you can add your dumpling dough by dropping them into
the steadily simmering stock. It is very important to
have that steady simmer going, or the dough balls will
not cook properly. The dumplings take about 12 minutes
to plump and cook through.
Add a sprinkle of fresh parsley and serve immediately.
Makes: 6 to 8 servings
Uncle Dirty Dave's Kitchen
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... Use liquor to disinfect your soft drinks; you can never be too safe.
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