Archives for: May 2005, 16
Time to post some recipes, as I mentioned I made a brine roasted organic chicken a few days ago. Last night I turned the leftovers into chicken and dumplings. While it was a little carb-heavy for an O, it was a wonderful A-O family dinner, and one of the better dinnertimes we've had for some time. Everyone was happy, and happy with the food, even my son was able to sit still for a good while.
Click here for Brine Roasted Chicken recipe I left out the brown sugar and the jalapenos, though I'm sure they'd be good, it was fine without it. After a good long roasting time, the skin was nice and browned. I think the small organic chickens don't require as much water and salt, I just used enough water to cover, and there was some salt in the bottom when I pulled out the chicken to roast the next day.
After roasting, and letting it sit for 10 minutes, I carved it and got the bulk of it we couldn't eat right away in a shallow plate in the refrigerator to cool down. I made a broth from the carcass (after pounding it down a bit to break some of the bones) with some onions and herbs.
Then last night I sauteed an onion & 5 cloves of garlic in ghee, and added carrots, chopped chicken, broth and herbs to make the soup. Once the carrots were almost cooked through, I mixed up these dumplings:
1/2 Cup rice flour
1 Cup sweet rice flour
4 teaspoons baking powder (corn-free)
1 teaspoon sea salt
enough water to make a spoonable cookie-like dough. (about 1/3 cup to 1/2 cup)
V.2 Modified 6-6-05
Drop by large spoonfulls onto top of simmering soup. Let simmer uncovered for 10 minutes, cover and simmer 10 minutes more. The dough should stay on top of the soup. The ghee had risen to the surface so it made the dumplings very nice.