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Monday, November 4, 2013

A little comfort food porn for you

With no meaningful game food porn, does that mean I will leave you hanging on the food porn front? Oh, hell no! We have comfort food porn today, in the form of chicken and dumplings. I don't actually have a written recipe for this. I learned how to make it from my (former) brother-in-law when I lived down in the Florida panhandle and was the roadie/sound man/backup singer for a blues band. Good times, kids. Anyway, he taught it to me, I'm teaching it to you. Pay attention.

It begins, as so much of life does, with a whole chicken and a bunch of vegetables:

 You'll want some onions, carrots and celery to go with that chicken. Some salt and pepper will probably come in handy, too. Later, at least. But first, toss the chicken in a pot of water and bring it to a boil:


Once you have boiled that bad boy for about 20 minutes, pull that bird out of the water and let it cool. Do not toss the water -- leave it in the pot.


Also, while letting the bird cool, don't let rats, mice or Mrs. Wolves get at the bird:


Once it has cooled, strip the bird of meat:


Put the bones back in the pot in the water you did not toss after boiling the bird in it. Got that:


Bring that to a boil again. Boil those bones for another 20 minutes or so. Longer won't hurt.


Take your onions, celery and carrots (in the numbers and proportions that make you happy -- I use two medium onions, about a pound of carrots and four to six ribs of celery. Do what you like -- and chop those suckers up:


Strain the bones and other funky stuff out of the water in which you have been boiling them. We now like to call this water "chicken stock."


Put the chopped vegetables in the chicken stock along with the meat you stripped from the bird earlier and bring it to a boil. Then immediately take it down to a simmer. Now, get out your Bisquick. Follow the directions on the box, more or less -- you will want about 3 cups of Bisquick and a little more than a cup of milk:


Mix that up right to get a nice, thick dumpling mix:


Spoon that mix on top of your simmering chicken and vegetables pot:


Cover and cook until it all looks done, probably about 15 minutes. Slop that stuff into a bowl, salt and/or pepper to taste and enjoy. 

Great stuff on a chilly afternoon.


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