Posted at http://www.mynew30.blogspot.com
3 tablespoons of Crisco shortening
1-1/2 cup of self rising flour
1/2 tablespoon of dried chives, or 1 tablespoon of fresh snipped chives
2 pounds of boneless, skinless chicken breast
1 large stalk of celery, sliced thin
1/2 of a large onion, chopped
2 medium carrots, chopped
5-1/2 cups of chicken stock
2 tablespoons of chicken base
Pinch of kosher salt
10 turns of the pepper grinder
Pinch of rosemary, crushed
Pinch of thyme, crushed
3 tablespoons of bacon fat
3 tablespoons of all purpose flour
1/2 cup of milk
2 handfuls of frozen peas
3/4 cups of milk
Using a pastry blender, cut the shortening into the flour until it is mealy; add chives. Set aside in the refrigerator to chill until needed.
In a large pot, add the chicken breast and top with celery, onion, carrots, chicken stock, chicken base, salt, pepper, rosemary and thyme. Stir to mix well. Place over medium high heat and bring to a boil, reduce heat to simmer and cook for about 10 minutes, or until chicken is no longer pink. Remove larger chunks of chicken and cut up, returning them to the pot.
Now we're gonna make a very blond roux. In a separate pot, heat the bacon fat over medium high heat until melted. Whisk in the 3 tablespoons of all purpose flour. Cook, stirring constantly until mixture is bubbly and smooth. Remove from the heat. Scoop out 1/2 cup of the broth from the chicken pot and slowly add to the roux - be careful because it will steam up right away and can easily burn you. Immediately turn the burner down to a medium low simmer and return the pot to the burner; add additional broth, 1/2 cup at a time for a total of 2 cups, stirring constantly until the liquid has been fully incorporated. Add 1/2 cup of milk to roux.
To the chicken add 2 handfuls of frozen peas and pour in the roux mixture, stirring in well. Bring mixture to a boil, reduce heat to simmer. Retrieve the flour and chive mixture from the fridge, stir in 3/4 cup of milk. Using a cookie scoop, drop scoops of dough into the simmering liquid until all of the dumpling dough has been added. Simmer for 10 minutes, uncovered - don't touch the dumplings at all. Cover and simmer an additional 15 minutes, again without disturbing the dumplings. Taste and adjust seasonings if needed. Carefully scoop broth and a few dumplings into individual serving bowls.
