Dairy Free chicken and dumplings
Stew one whole chicken untill falling off the bone tender. For stewing broth - 1 onion, minced garlic, rosemary powder, tumeric, a little salt, Ms. Dash, and any other spice/herb you like.
Remove chicken from pot and pick off meat. (Can re-stew the bones, fat, and discards to make broth for freezing to use in recipes another time).
Strain all solids from the broth. Put broth back into LARGE Kettle. (usually end up with about 20-30 cups broth. use about a gallon to gallon and half of broth for HALF A POT of liquid to make dumplings). Set kettle on stove to boil
In mixing bowl add:
8 cups Virginia's Best Self-Rising Flour (Gold medal flour is yucky! If you cannot get VA's Best, go for locally milled flour)
In a different mixing bowl, combine. Wisk well:
1 quart coconut creamer (So Delicious) Originial Flavor
1 entire container Parkay Squeeze Margarine
1/2 cup oil
Pour into flour and stir with a NONMETAL spoon until just mixed. Do not beat the mixture or your dumplings will be flat and thick.
Should have a slightly sticky dough.
Set out a small bowl of oil to dip hands into.
Over by the pot of boiling broth - Oil hands. Pull out a handful of dough, lightly roll into a ball. Drop into the pot. Continue until there is no more space to drop balls of dough. Then, make several balls. Clean off hands if needed. Using one hand to swirl the pot so there is space to drop the dough, start dropping in the dough. DO NOT STIR or you will end up with a dumpling flavored sludge (which does work rather well as a pot pie or casserole filling).
After all dough is in the pot, cover with a lid, turn down to medium-low/low. Let cook at LEAST 30 minutes without lifting the lid. Check after 30 minutes. If done, the dumplings will look "dry" and will be fluffy when poked with a fork. If not done, will look wet and will be stringy and doughy.
Makes very, very light and fluffy dumplings.
Serve with the picked chicken. Add salad and fresh fruit for a complete meal.
No comments:
Post a Comment