Chicken and dumplings

This was a weekday dinner suggestion that got emailed to me from Martha Stewart (herself). An Easy-Breezy recipe that called for a rotisserie chicken, canned stock and ho-made dumplings. There are easy-breezy things I do but chicken and dumplings ain’t gonna be one of them. I went to Kettle Range, got a real chicken, stuffed it with lemon, sage and garlic and roasted it (at 500 degrees for an hour), removed the meat, browned the bones and made real stock in my Instant Pot. 

The rest of it, the soup, the dumplings was a trip to the park compared to that rigmarole (not that I minded a minute of it). I put green beans in it because Martha said to. Normally I would not. And now, having done it, I will still normally not.

It was great though and my nephew forgot to take the leftovers home so I had them for lunch, green beans and all. 

Gnocchi = dumplings

Fortunately Jerry Cohen had his knee replaced so he is bed ridden and I have someone to cook for. He likes comfort food and I love making it. I didn’t even eat this myself. I did taste it and it was delicious and comforting. 

They were not really dumplings, they were gnocchi. But you cannot tell the difference. The gnocchi were messy to make and when I looked up a recipe I was surprised at how wildly the recipes varied. One potato, 2 potatoes, 1 cup of flour or 1/4 cup 2 eggs, one egg. . . I just winged it, one potato and one egg, adding enough flour to make the dough not so sticky. 

The chicken and mushrooms were just the chorus singers for the dumplings. The star of the show.