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HERE IS AN EASY RECIPE FOR CHICKEN AND DUMPLINS!!! by anna
STUFF YOU WILL NEED:
the stew:
- chicken breasts. frozen is just fine. the biggitude of the rest of the stuff depends on how much you wanna make. i'm gonna write the rest of this thing for about FOUR chicken breasts.
- seasonin' salt. your favorite, whichever you like best. I like Lowry's, Johnny's is okay, but whatever you like will work fine.
- a plate to let your chicken sit on while you're cookin' your veg. I used a paper plate 'cuz I didn't want to wash another one. Use whatever you want.
- a bigass cookin' pot, WITH A LID. I used a 3 qt pot so i recommend that or bigger.
- olive oil or butter
- one average-sized leek, cut lengthwise twice (into quarters) and then chopped into about 1/4 inch chunks.
- one average-sized carrot, peeled and cut into thick coins. discard the butt end please, i shouldn't have to tell you that
- one stalk of celery, chopped into sections about as thick as the carrot bits.
- a tablespoon or so of flour and some COLD water, for thickening the stew
- chicken broth or stock. you can probably use beef or vegetable if that's what you've got but i recommend chicken, since you're making chicken. I used four boullion cubes but if you've got the canned stuff that's better. you'll need about two cups of it.
- about 3/4 cup of milk
- whatever other veggables you think would be nice in a stew. canned beans, frozen peas and corn, diced tomatoes, whichever you have on hand and would be tasty. I used some leftover canned garbanzo beans and canned diced tomatoes i had in the fridge, and canned butter beans. yum
the dumplins:
- a big bowl to stir in. also a couple of spoons for stirring, mixing and dropping your dumplins into your stew.
- A little over a cup of flour
- some minced chives, if you have them. If you don't, you can use green onions, parsley, tarragon, or whatever you have in the pantry that's herby and smells nice and would taste good in dumplins. don't use basil or oregano, but thyme should be okay, as long as it's fresh. idk about rosemary.
- a teaspoon of baking powder
- a generous shakings of salt
- 1/4 cup of shortening or softened butter (i used margerine, nbd)
- a half cup of milk
INSTRUCTIONS
step 1: Season your chicken breasts with the seasoning salt of your choice. be as generous as you want with this, lots of it is gonna come off in the pot anyway. do both sides IF YOU KNOW WHAT'S GOOD FOR YOU.
step 2: in your Big Pot, heat your olive oil or butter over MEDIUM-HIGH HEAT until it's hot and fizzy. Add your chicken breasts CAREFULLY, TAKING CARE NOT TO BURN THE SHIT OUT OF YOURSELF, and making sure not to let it stick too badly to the bottom. Every five minutes or so, flip them over. Once the breasts are nice and evenly browned on both sides, take them out of the pan (you can use some tongs or a slotted spoon for this, i used tongs) and set them aside on the plate. make sure your cat or dog does not eat them while you do the rest of the recipe (IMPORTANT).
step 3: if the pot needs a bit more oil or buddah, add some CAREFULLY, but whatever you do DON'T DUMP OUT THE PAN. you want the chicken drippings to make the stew tastier. so now add the carrots and celery, and stir them all up to make sure they're coated and cookin' fine. let them cook for five to ten minutes, but don't let them burn for christ's sake. Stir that shit occasionally. Then add the leeks and cook until they're see-through but DON'T BURN THEM FOR THE LOVE OF GOD.
step 4: ADD YO BROTH. Don't burn yourself or anything else. In a small bowl or cup, mix together your tablespoon of flour and COLD water, and then add that to the stew for a little thickening. It won't seem like much but it's fine, do it. Listen to your auntie anna. bitches. add your chicken breasts back into the stew and HEAT IT TO BOILING. stir occasionally.
step 5: TIME TO FIX UP YO DUMPLINS WHILE YOU WAITIN FOR YOUR STEW TO COME TO A BOIL. In a separate bowl, add everything but the shortening/butter and milk and make sure it's well mixed together. then add the shortening/butter, and "cut" it together until it's well mixed. they teach you to do it that way in fancy shmancy cooking class (...in high school) but you can just use a butter knife or a spoon or your hands or some shit, it's fine. it should look sort of crumbly! Then add the milk and mix it. It will look like a nice tasty dough :3
step 6: Using a spoon, drop spoonfuls of your dumplin dough into the boiling stew one at a time. Use as many as you can get from your bowl-- use it all!! don't worry if it looks like there's too many in the pot, they'll all cook fine. once they're all dropped in, COVER THE POT AND TURN THE HEAT ON THE BURNER TO LOW. set a kitchen timer (or just keep an eye on the clock, whatever) for 25 MINUTES. don't fucking forget.
step 7: after 25 minutes are up, take the cover off the pot and stir that shit. it should look and smell real fuckin good. add your canned/frozen ingredients, whatever they may be, and your milk. stir that shit. heat it all through, get it back up to boiling if you want, whatever. Once everything is hot again, it's ready to serve.
step 8: eat that shit. it's real good. share with your friends or your pets or eat it all yourself. it makes tasty leftovers and can be nuked just fine. keep your leftovers in well-sealed tupperware and it should keep for like two weeks with no problems.
OKAY I LOVE YOU next time i'll probably write up a soup recipe. smoked sausage and beefy veg or something, idk. BYE
STUFF YOU WILL NEED:
the stew:
- chicken breasts. frozen is just fine. the biggitude of the rest of the stuff depends on how much you wanna make. i'm gonna write the rest of this thing for about FOUR chicken breasts.
- seasonin' salt. your favorite, whichever you like best. I like Lowry's, Johnny's is okay, but whatever you like will work fine.
- a plate to let your chicken sit on while you're cookin' your veg. I used a paper plate 'cuz I didn't want to wash another one. Use whatever you want.
- a bigass cookin' pot, WITH A LID. I used a 3 qt pot so i recommend that or bigger.
- olive oil or butter
- one average-sized leek, cut lengthwise twice (into quarters) and then chopped into about 1/4 inch chunks.
- one average-sized carrot, peeled and cut into thick coins. discard the butt end please, i shouldn't have to tell you that
- one stalk of celery, chopped into sections about as thick as the carrot bits.
- a tablespoon or so of flour and some COLD water, for thickening the stew
- chicken broth or stock. you can probably use beef or vegetable if that's what you've got but i recommend chicken, since you're making chicken. I used four boullion cubes but if you've got the canned stuff that's better. you'll need about two cups of it.
- about 3/4 cup of milk
- whatever other veggables you think would be nice in a stew. canned beans, frozen peas and corn, diced tomatoes, whichever you have on hand and would be tasty. I used some leftover canned garbanzo beans and canned diced tomatoes i had in the fridge, and canned butter beans. yum
the dumplins:
- a big bowl to stir in. also a couple of spoons for stirring, mixing and dropping your dumplins into your stew.
- A little over a cup of flour
- some minced chives, if you have them. If you don't, you can use green onions, parsley, tarragon, or whatever you have in the pantry that's herby and smells nice and would taste good in dumplins. don't use basil or oregano, but thyme should be okay, as long as it's fresh. idk about rosemary.
- a teaspoon of baking powder
- a generous shakings of salt
- 1/4 cup of shortening or softened butter (i used margerine, nbd)
- a half cup of milk
INSTRUCTIONS
step 1: Season your chicken breasts with the seasoning salt of your choice. be as generous as you want with this, lots of it is gonna come off in the pot anyway. do both sides IF YOU KNOW WHAT'S GOOD FOR YOU.
step 2: in your Big Pot, heat your olive oil or butter over MEDIUM-HIGH HEAT until it's hot and fizzy. Add your chicken breasts CAREFULLY, TAKING CARE NOT TO BURN THE SHIT OUT OF YOURSELF, and making sure not to let it stick too badly to the bottom. Every five minutes or so, flip them over. Once the breasts are nice and evenly browned on both sides, take them out of the pan (you can use some tongs or a slotted spoon for this, i used tongs) and set them aside on the plate. make sure your cat or dog does not eat them while you do the rest of the recipe (IMPORTANT).
step 3: if the pot needs a bit more oil or buddah, add some CAREFULLY, but whatever you do DON'T DUMP OUT THE PAN. you want the chicken drippings to make the stew tastier. so now add the carrots and celery, and stir them all up to make sure they're coated and cookin' fine. let them cook for five to ten minutes, but don't let them burn for christ's sake. Stir that shit occasionally. Then add the leeks and cook until they're see-through but DON'T BURN THEM FOR THE LOVE OF GOD.
step 4: ADD YO BROTH. Don't burn yourself or anything else. In a small bowl or cup, mix together your tablespoon of flour and COLD water, and then add that to the stew for a little thickening. It won't seem like much but it's fine, do it. Listen to your auntie anna. bitches. add your chicken breasts back into the stew and HEAT IT TO BOILING. stir occasionally.
step 5: TIME TO FIX UP YO DUMPLINS WHILE YOU WAITIN FOR YOUR STEW TO COME TO A BOIL. In a separate bowl, add everything but the shortening/butter and milk and make sure it's well mixed together. then add the shortening/butter, and "cut" it together until it's well mixed. they teach you to do it that way in fancy shmancy cooking class (...in high school) but you can just use a butter knife or a spoon or your hands or some shit, it's fine. it should look sort of crumbly! Then add the milk and mix it. It will look like a nice tasty dough :3
step 6: Using a spoon, drop spoonfuls of your dumplin dough into the boiling stew one at a time. Use as many as you can get from your bowl-- use it all!! don't worry if it looks like there's too many in the pot, they'll all cook fine. once they're all dropped in, COVER THE POT AND TURN THE HEAT ON THE BURNER TO LOW. set a kitchen timer (or just keep an eye on the clock, whatever) for 25 MINUTES. don't fucking forget.
step 7: after 25 minutes are up, take the cover off the pot and stir that shit. it should look and smell real fuckin good. add your canned/frozen ingredients, whatever they may be, and your milk. stir that shit. heat it all through, get it back up to boiling if you want, whatever. Once everything is hot again, it's ready to serve.
step 8: eat that shit. it's real good. share with your friends or your pets or eat it all yourself. it makes tasty leftovers and can be nuked just fine. keep your leftovers in well-sealed tupperware and it should keep for like two weeks with no problems.
OKAY I LOVE YOU next time i'll probably write up a soup recipe. smoked sausage and beefy veg or something, idk. BYE
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