Page 27 of Roux the Day

INGREDIENTS

• 1 whole stewing chicken 4 ½ lbs

• 1 large onion, chopped

• 3 stalks celery, chopped

• 3 carrots, chopped

• 2 Tbsp margarine

• salt

• pepper

DUMPLINGS

• 2 cups self-rising flour

• ⅓ cup shortening

• ½ cup chicken broth

METHOD

CHICKEN

1. In a large stockpot, simmer chicken, onion, carrots, and celery for 2.5-3 hours

2. Remove chicken from broth created; cool

3. Debone chicken, cut into bite-sized pieces

4. Strain broth, bring back to a boil, add chicken, butter, salt, pepper, and cook dumplings

ROLLED DUMPLINGS

1. In a mixing bowl, cut shortening into flour and stir in ½ cup broth; blend until moist

2. On a floured board or pastry sheet, roll out dough to 1/8 inch thick. Cut dough into strips or squares (use a pizza cutter, it’s fast and fun!)

3. Drop a few dumplings at a time into boiling chicken-vegetable broth. Reduce heat, cover, and simmer 15 minutes. Stir once or twice during cooking

NOTE: To save cooking time, sauté the vegetables in margarine until softened, then add 48 ounces of chicken broth, salt, pepper, and deboned rotisserie chicken, and water to taste and consistency. Bring to a boil, then add the dumplings (you can use canned biscuits, but rolled dumplings are better!). Dumplings thicken the soup.

HOPPIN’ JOHN

”SOME LIKE IT HOT; SOME LIKE IT HOTTER!”

DURATION

30 minutes

SERVING SIZE

6 servings

INGREDIENTS