DANIEL DILLINGHAM / THE LOVELESS CAFE
Chicken n' Dumplings
Ingredients: 1/2 package Loveless Cafe biscuit mix, made according to directions
3-4 boneless skinless chicken breasts
3/4 gallon (12 cups) chicken stock (recipe below or you may use prepared stock or broth)
1/2 stick butter (1/4 cup)
1 stalk celery, diced
1 large onion, julienned
1/8 teaspoon dried thyme
1/8 teaspoon dried sage
Salt and pepper to taste Prepare Loveless Cafe Biscuit Mix according to directions. Let the dough set in refrigeration to rest until needed. You can even prepare the dough the night before. Cook the chicken breasts until fully cooked in the chicken broth. Remove, cool and cut into quarter-sized pieces and set aside, keeping the stock hot until needed. In a large stockpot, sauté onion and celery in butter until translucent. Add the hot chicken stock, thyme, sage, salt and pepper; bring to a boil before reducing to a simmer. Take your prepared biscuit mix and scoop the dough using two small spoons to create dollops that are approximately the size of a nickel, or use a small scoop. Add a batch of 12-15 dumplings at a time; allow to simmer for approximately 5 minutes before adding another batch. Repeat until you have used up all the dough. After simmering for approximately one hour, add chopped chicken and simmer for 15-20 minutes. Check for seasoning and adjust with salt and pepper to your preference. Serve and enjoy!
Chicken stock
Ingredients:
1 large onion, peeled and cut in quarters
1 stock celery, roughly chopped
1/2 bone-in chicken
1 teaspoon dried thyme
1 teaspoon dried sage
1.5 gallons water
Place all items in a large stockpot and cook for 1-2 hours. Strain to reserve the stock.
