Okay, I did a couple things differently. \u00a0For one, I sauted some garlic in olive oil before doing anything else, and added some spices beyond salt and pepper. \u00a0(A couple bay leaves, some fresh sage from the front plant of doom, some rosemary, and some onion powder… \u00a0would have been fresh onion, but I wasn’t feeling like starting a new onion tonight. \u00a0Touch of lazy there.) \u00a0I also used more salt and pepper than was called for, and there still wasn’t enough pepper. \u00a0One of the few times I have added more post cooking.<\/p>\n
1 broiler chicken, cut into (8)\u00a0pieces, (3-5 lbs)<\/p>\n
Water<\/p>\n
1\/4 tsp black pepper (1 tsp? \u00a02 tsps? \u00a0more?)<\/p>\n
2 tsps salt (divided) (I would go with more of this in with the chicken, too)<\/p>\n
2 c all purpose flour<\/p>\n
4 tsps baking powder<\/p>\n
2 Tbs lard, cold and coarsely chopped (we used butter, and it took more than 2 T)<\/p>\n
1 c milk<\/p>\n
Put chicken in pot, cover with water. \u00a0Add pepper and salt. \u00a0(And other spices as desired.) \u00a0Cover and simmer for an hour. \u00a0Or until chicken is tender. \u00a0Or not pink next to the bone. \u00a0Or… \u00a0basically until it is done and starting to bone itself.<\/p>\n
Combine the flour, baking powder, and 1 tsp salt in a bowl. \u00a0Cut in whatever fat you are using until it is all coarse and crumbly. \u00a0Add milk 1\/4 c at a time and mix until it becomes a soft dough.<\/p>\n
When chicken is fully cooked, pull out of the broth, skin, shred, etc… \u00a0(I then put the bones and skin and other bits into a pot to make more broth for other uses.) \u00a0Put shredded chicken back in the original pot. \u00a0Bring to boiling. \u00a0Drop the dough into it in teaspoonish amounts. \u00a0Cover and boil for 12 minutes. \u00a0Or until the dumplings have doubled.<\/p>\n
Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Okay, I did a couple things differently. \u00a0For one, I sauted some garlic in olive oil before doing anything else, and added some spices beyond salt and pepper. \u00a0(A couple bay leaves, some fresh sage from the front plant of doom, some rosemary, and some onion powder… \u00a0would have been fresh onion, but I wasn’t […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[255],"tags":[47,381],"class_list":["post-3115","post","type-post","status-publish","format-standard","hentry","category-poultry","tag-chicken","tag-grit"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/3115","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3115"}],"version-history":[{"count":1,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/3115\/revisions"}],"predecessor-version":[{"id":3116,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/3115\/revisions\/3116"}],"wp:attachment":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}