l.lyle
Banned
Registered: Mar 2009
Location: s.c.
Posts: 6961 |
chicken stew
Theres an easy quick way that tastes fair. Then there's the slow way that's great. Both start out with sauteing onions, peppers and celery in butter.
EASY WAY. use one can of chicken stock and put in boned out chicken, add more water and salt, get to boiling and throw in some rice. when the rice is half done break open a tube of buscuit dough and throw them in to be called dumplings. Time 30 -45 minutes.
BETTER WAY. Use canned stock, use bone-in quarters ,more water (a couple inches over chicken) and salt, seasoned salt or celery salt. Boil till chicken is ready to be easily taken off bone. 30 min. Take out chicken to cool so you can feel the little bones and crunch- string the meat without burning your fingers. The boiled bones have given the whole thing a flavor you'll never approach with the EASY method. Laidle off the top half of stock and set aside to cool. Thats where the good taste and fat is. Throw some rice in the remaining liquid if you want to and bring back to boil. While meat is cooling, moisten ALL PURORSE flour with a little water and half and half cream. When top half of liquid cools, skim off the top half inch and add to ALL PURPOSE FLOUR. if you use "self rising" you might as well crawl under a rock, or IRAQ, cause you done ruint the whole works. Kneed the dough to dime thick, cut with noodle maker and add pieces slowly one at the time. 'Cause of the heating and cooling time, total time, Three hours. Good luck!. Put the floating chicken fat in the dumplings. slowly boil dumplings five to tifteen ninuites. When the black pot cools, scrub it out with salt and pure cane syrup, not sorghum,. Then try it again!
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10-03-2009 01:10 AM
