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River Watch Week – Vicksburg District Vittles – Mississippi River Chicken and Dumplings

10 May
River Watch Week – Vicksburg District Vittles – Mississippi River Chicken and Dumplings

With the Army Corps of Engineers taking the Flood Fight 2011 – Operation Watershed down river we will take a culinary tour of the affected areas:

Monday – Memphis District MunchiesElvis Meatloaf
Tuesday – Vicksburg District Vittles – Mississippi River Chicken & Dumplings
Wednesday – New Orleans District Nosh
Thursday – BBQ Byway
Fishy Friday River Style

Creamy Chicken Goodness

Creamy soup, moist chicken, and chewy soft dumplings.

The original recipe from RecipeArchive.net calls for boiling a whole chicken, picking off the meat and building the soup with Cream of Chicken soup.  Here I have used leftover white meat from a previous post (2 May 2011 Dinner News – Abbottabad, Pakistan) and created a simple milk gravy in place of the canned soup.

If you have 6 people to serve this is a great single meal.  If not, I have included my method for individually freezing dumplings and storing the soup in separate containers for later use.

Ingredients

Ingredients for dumplings and soup

Pasta By Well

Create a well in the flour, mix in egg first, then continue with milk

Troubleshooting

If milk escapes re-gather flour and keep mixing gently

Roll

Rest dough 10 minutes before rolling to quarter inch thick

Shape

Rest dough 20 minutes then cut into third of an inch by two inch strips

Cook Carefully

Boil stock and cook edge dumplings first to test before cooking the rest by dropping batches one by one

Large Batch

As dumplings float skim out of stock and place extras on parchment.

I.Q.F.

Freeze extras for one hour before bagging and tagging.

Soup

Whisk milk gravy into stock before adding chicken.

Final Storage

Store soup in meal size containers and dumplings in a different bag.

This is the best way I can think of to make sure that the dumplings do not get mushy and they can be revived in small or large batches.

Lessons Learned

I missed the veggies from a more Northern recipe, but the taste was plenty chicken enough.

We are more dark meat people than white meat so this was a good way to use breasts and save them for a rainy / sick day.

The dumplings would be nice with herbage in the dough as well.

I started using a new photo editing program tonight… worked great for leveling… not so much for text… anyone want to guess which one I left in with the icky text?

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Posted by on 10 May 2011 in United States of America

 

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