No doubt I’ve posted about this before, but this IS one of my comfort foods, so here it is again:
Chicken and dumplings.
If I have chicken bones, I make my own stock by cooking the bones and chunks of onion, carrots, and celery, either for a long time on the stove or for half an hour at pressure in the Instant Pot. Then I drain it, let it cool, and pick the chicken off the bones (I generally leave some meat on the bones).
If you have some chicken already off the bone, put that in with the strained broth, add sliced carrots, sliced celery, and more onions. I generally add some fresh sage and rosemary and whatever fresh herbs I feel like adding.
I used to make dumplings out of biscuit dough, for fluffy dumplings, but my husband’s family like what they call “slicks”, so now I buy Reames Flat Dumplings and add them to the broth and cook it all following the Reames package directions. If you can make slicks, by all means make your own. I haven’t got the touch.
Oh — salt and pepper to taste. I like it peppery.
A WRITING PROMPT FROM ME TO YOU: When family recipes collide.