Roux Ingredients:
half-pound unsalted butter
3/4 pound flour
Roux Procedure:
While the soup is cooking, make the roux. In a saucepan, melt the butter over medium heat. Add the flour and mix with a whisk to ensure that there are no lumps. Cook over medium heat while stirring for about 5 minutes, until the mixture resembles sand on the beach. It should not darken. Set aside.
Add the roux to the broth mixture and return to a boil while whisking to remove any lumps. Let cook for a bit to cook out the flour taste.
While this is cooking, make the dumpling dough.
Dumpling Ingredients:
3 cups flour
1 tbsp. baking powder
1/2 tbsp. salt
2 tbsp. finely chopped Italian parsley
2 tbsp. solid shortening (like Crisco)
1-1/3 cups milk
Dumpling Procedure:
Combine the flour, baking powder, salt and parsley in a bowl.
Using a pastry blender or fork, cut in the shortening until the mixture resembles coarse meal.
Add 1 cup of milk and stir briefly to blend. Add only enough of the remaining milk to make the dough hold together.
Drop spoonfuls of dumpling dough into the rouxed broth.
Cover and cook for 20 minutes (do not lift cover during cooking).
To Serve Dumplings:
Place a piece of chicken in a serving bowl. Add dumplings and broth.
Sprinkle with fresh chopped parsley and serve.
Recipe Type: Authentichalf-pound unsalted butter
3/4 pound flour
Roux Procedure:
While the soup is cooking, make the roux. In a saucepan, melt the butter over medium heat. Add the flour and mix with a whisk to ensure that there are no lumps. Cook over medium heat while stirring for about 5 minutes, until the mixture resembles sand on the beach. It should not darken. Set aside.
Add the roux to the broth mixture and return to a boil while whisking to remove any lumps. Let cook for a bit to cook out the flour taste.
While this is cooking, make the dumpling dough.
Dumpling Ingredients:
3 cups flour
1 tbsp. baking powder
1/2 tbsp. salt
2 tbsp. finely chopped Italian parsley
2 tbsp. solid shortening (like Crisco)
1-1/3 cups milk
Dumpling Procedure:
Combine the flour, baking powder, salt and parsley in a bowl.
Using a pastry blender or fork, cut in the shortening until the mixture resembles coarse meal.
Add 1 cup of milk and stir briefly to blend. Add only enough of the remaining milk to make the dough hold together.
Drop spoonfuls of dumpling dough into the rouxed broth.
Cover and cook for 20 minutes (do not lift cover during cooking).
To Serve Dumplings:
Place a piece of chicken in a serving bowl. Add dumplings and broth.
Sprinkle with fresh chopped parsley and serve.
Recipe Author: Chef Lisa Schroeder
Submitted By: Chef Lisa Schroeder, Mother’s Bistro and Bar
Restaurant: Mother’s Bistro and Bar, 212 SW Stark St Portland, OR
Source: http://cookingupastory.com/mothers-chicken-and-dumplings-and-chicken-soup