Chicken and Dumplings

Years ago, my brother and sister-in-law gave me a rotisserie. They really didn't have a choice. They found out that I kept borrowing Mom and Dad's. I haven't used my rotisserie in ages, but I did last night, and it made the tastiest, most succulent chicken of all time.

As usual, I ate the legs and thighs. I confess. I'm a dark meat gal. That left the rest of the chicken to deal with. So, today, I am making chicken and dumplings using the recipe I found at http://blog.kingarthurflour.com/2013/12/10/chicken-stew-with-dumplings/. We have an ice storm coming this way. I think this comfort food would be appropriate, and if there is school tomorrow, I can take what's left over for lunch.

My very German Grandma Amy...Grandma Devereaux, used to make delicious chicken and dumplings. I remember it well, but I doubt there's a written recipe to be had from any of the relatives. I'm pretty sure my grandma just whipped it together, so I had to rely on someone else's recipe. I doubt Grandma used Thyme or even parsley as this recipe calls for. I know she would have used buttermilk because I remember she drank the stuff (Yikes!)The only other time I remember having it was Dad made pheasant and dumplings once. I don't remember ever having it as an adult. I hope it's as good as I remembered. Things rarely are. We'll see.

It turned out beautifully. My only change would be to reduce or eliminate the thyme in the stew. And I was impressed that it took such little time and work. Of course, I had the cooked chicken on hand and frozen veggies are easy to cook up. I did end up using the yogurt in the dumplings (because as you know, I have it on hand) although I initially was going to use instant buttermilk, but it was one solid rock. It wasn't worth the effort of trying to break it up into usable bits.

If you're counting carbs, this isn't a recipe for you, but if you need comfort on a cold, stormy, winter's day, I say go for it.