Sour Cream Chicken & Dumplings
Sometimes I just need to make a whole chicken..
And then we butcher it, and eat it, and stare at the carcass for a while.
Throw that carcass in a pot, cover it with water, boil it down, drain out the liquids, scoop the fat off the top, pick through the bones for good meat, and make something crazy.
Dumplings are a Depression era food so that sounded good.. and with no milk in hand, we made the dumplings and the soup stock with sour cream. It lent a nice bite to it that I was just so damn impressed by. If only I could remember to do it the next time.
- one chicken carcass, boiled down for stock and meat
- about one cup of meat + a leftover leg of meat= about 1 1/2 cup of chicken meat
- out of that you get about 2 cups of stock
- 2 cups of water
- 2 tbsp sour cream
- the trifecta= 1/2 onion, 2 celery stalks, 1 big carrot, diced
- spices + garlic
For the Dumplings, I used this no milk biscuit recipe, but i used sour cream instead of oil, and added fresh rosemary
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/3 cup water
- 3 tablespoons sour cream
- fresh rosemary chopped
Cook up the onion, celery, carrot, garlic, for a bit. Then add the stock and the water. Season and cook for a few minutes. Add the chicken. Mix up the dumpling ingredients and make into small balls- about 15. Drop them in the soup, cover and simmer for 15 minutes. Eat.