Chicken and dumplings

The broth was made from scratch with carcasses of the two roasted chickens and garlic, lots of herbs, plus a little kombu and mushroom soy sauce. The dumplings were Kenji's recipe from Serious Eats, and included chives, parsley and celery leaf. It's quite nasty out and the Orioles game was scratched for weather but I think this and a few beers are still making my night.

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Comments

pd3ski_278514

That looks GOOD! Those dumplings are very similar to what my great grandmother used to make, she never used the celery leaf though. That's a favorite ingredient for me so I'm going to try that. Nice on the kombu! I like to take a spoon of cut birdeye chilis that are in a jar w/ Red Boat 50 (kept in fridge) ...gives some warmth and background. I mostly use shiro shoyu but that mushroom soy sounds good 👌

torridice_498271

What a comforting dish. Looks delicious!

lockgavin

Looks great bob! Have you ever tried Thomas Kellers dumplings? He use pate aux choux, with similar ingredients as in yours.. nice and light - more work though. lol. The exact dish I made for my mom when she retired.. she was a happy lady that day.

Bob_Marcellino_302808

I haven't yet but I'm familiar with pate aux choux and that style of dumpling or gnocchi is on my long list of stuff to tinker with. And I was also thinking I have to make this for my mom soon. Mother's day menu is already planned

Bob_Marcellino_302808

I add a splash of red boat to just about anything meaty and rich, and did here as well. And I do like the idea of infusing chili.

The dumplings were solid but a little short of the standard set by my German grandmother, who made the best I've ever had. I'm gonna make some adjustments and do a second batch tonight to try and come closer.

Jack_Mayer_85396

Damn Bob, that looks fantastic! Wish I had a big bowl in front of me right now!