I try to get the most out of food. No sense in throwing it away. That’s what you’ll learn in culinary classes. Restaurants can’t afford to throw away food.
I bought a rotisserie chicken on friday night. Usually all the chicken gets eaten and then I will use the bones to make chicken stock. But since it was just the boys friday, there was left over chicken.
Chicken and Dumplings.
I always have onions, carrots and celery.
I love the smell of butter, onions and celery cooking. So in the pot went 1 small diced onion, 2 stalks celery diced and 2 carrots diced with 1 Tbsp butter and 1 Tbsp olive oil.
From here you could actually go in a bunch of directions………
In another pot I dumped the leftover chicken and covered it with water (skin, bones meat and all). I brought it to a boil, then down to a simmer for about 20 minutes.
I added 1 tsp thyme and 1/4 tsp ground tumeric to the vegetables. Next I poured the chicken broth over the vegetables and pulled the meat off the bones.
I added about 1/2 c. half and half (or you could use heavy cream- which is the same as heavy whipping cream- I get asked that a lot) I brought it up to a simmer for 15 minutes. Meanwhile I made the dumplings.
-In college I cooked Kosher dinners for Hillel on campus. A favorite was chicken matzo ball soup. The best part- the matzo balls. Many cultures have a dumpling type recipe and those are always the best part.
1 1/2 c. flour
1/2 c. corn meal
1 Tbsp baking powder
1 tsp salt
Stir with a wire whisk. Add 1 1/2 c. half and half or milk
With two spoons, scoop dough into soup pot. Give the dumplings a little stir and cover with a lid, simmering about 20 minutes on LOW.