Never Waste a Chicken

       Before I left for Nashville our stove had just been repaired. Normally I would have left homemade casseroles, but instead filled the freezer with corndogs, frozen pizzas and the like. The kids were happy about it; convenience foods are a treat to them. Marie had specifically asked for a couple of rotisserie chickens, hot out of the oven.

       Like many busy Moms, sometimes the menu plan has not been made and we're left looking at the cupboards. I play a game with myself--that I'm on Chopped or The Next Food Network Star and I'm given some random ingredients with which to make a dish. Today was easy. I tell my kids to never throw away chicken or turkey carcasses. I keep hambones, too and freeze them for later use in soups.

       So today the rotisserie chicken leftovers became a lovely pot of chicken and dumplings. My mother used to make it, and my grandmother before her. It's super-easy.

Grandma Breiner's Chicken and Dumplings

Chicken bones and leftover parts

Two or three stalks of celery

One coarsely chopped onion

Two chicken bouillon cubes

Two cups of flour, divided

Two eggs

About six to eight cups of water

Salt and Pepper to taste

Cover chicken bones, and leftover meat with water in a soup pot. Add about a teaspoon of salt, and the chopped onion and celery stalks. Bring to a boil, covered, then reduce the heat to low and allow to cook two to three hours (you can rush it in about one hour, but the flavor will not be as developed). 

Turn the soup off and allow to cool until you can handle the chicken, about an hour. Strain the soup into a large bowl, preferably with a pouring spout. I use a glass one from Anchor Hocking or Pampered Chef. Separate the edible pieces of chicken and break up into bite-sized pieces, placing them in a separate bowl. I have a bowl for bones, and bowl for the soft cartilage and skin, which will later be fed to the outside dogs. 

Once separated, throw out the bones, unless you have another use for them. I am told that pets can eat raw bones, but that cooked chicken bones break into sharp shards. I play it safe and feel I've gotten great use out of them. Press the soft, inedible pieces in the strainer with the back of a spoon to allow juices to run into to the large bowl of soup, Return the soup to the pot. 

Stir about half a cup of the flour into a cup with about a cup of water. Beat it until the flour is no longer in clumps, and add this liquid to the pot. Whisk it and turn the heat on medium to bring to a boil. The flour mixture will thicken the soup slightly. Stir it frequently. I add a couple cubes of chicken bouillon for extra flavor, and add about a quarter teaspoon pepper. Taste and see for yourself.

For the dumplings:

My grandmother used to put a pile of flour right on her kneading board and make a well in it, to which she would crack a few eggs to make her dumplings or noodles. Using a bowl is more "modern." Today I put about a cup and a half of flour into a medium bowl and cracked in two eggs. Beat the eggs while pulling in a little flour at a time, and add water a little at a time, until the mixture is a very thick batter, not pourable--more like a wet bread dough. Let it sit until the soup in the pot is bubbling and has thickened. Then, using a teaspoon, scrape up the side of the bowl, bringing a teaspoonful of the batter up. Drop it into the soup, allowing the spoon to get wet--which keeps the next spoonful of batter from sticking to the spoon. Repeat this until all the batter has been spooned into the soup. Return the saved chicken pieces to the pot and stir gently. Turn off the heat when the dumplings are floating and allow to cool a bit. Serve in big bowls with a salad or green vegetable on the side, and some bread. There are rarely leftovers to refrigerate, but if there are, they taste even better the next day. Enjoy!