Dinner

Ratio Chicken and Dumplings is for Dinner.

Ratio Chicken and Dumplings takes 20 minutes to prepare.

Ratio Chicken and Dumplings takes 40 minutes to cook.

Ratio Chicken and Dumplings makes 6 servings.

The ingredients for Ratio Chicken and Dumplings are:

3 tablespoons butter

1 onion, diced

1/3 cup flour

1 quart stock from one chicken carcass (add water if you don?t have a quart)

1 teaspoon salt (or to taste)

1 bay leaf

1 tablespoon tomato paste (optional)

2 cups cooked chicken (or 20 ounces boneless chicken thighs, see post
for instructions)

2 carrots large dice

2 ribs celery large dice

freshly ground black pepper

a squeeze of lemon to taste

For the dumplings:

1 cup milk

4 ounces butter (1 stick)

1 teaspoon kosher salt

1 cup flour

4 large eggs

1 tablespoon minced tarragon

1 tablespoon minced chives

Here is how you make Ratio Chicken and Dumplings:

In a large sauce pan, melt the butter over medium heat. Add the onionand cook them till they?re translucent. Stir in the flour andcontinue cooking till the flour has a lightly toasted aroma.Whisk in the stock, and bring it to a simmer. Reduce the heat to lowand add the salt, bay leaf, tomato paste, chicken, carrots and celery(if you like the celery crunchy, which I do, add it just at the end).Make the dumplings while the stew finishes cooking:Combine the milk, butter and salt in a small sauce pan and bring it toa simmer. When the butter is completely melted, add the flour andstir until the flour has absorbed the milk and pulls away from theside of the pan.Remove it from the heat. Run a little cold water over the outside ofthe pan to cool it down a little. Add an egg and stir until it?sincorporated into the dough. Repeat with the remaining eggs. Thenstir in the tarragon and chives. (The dumplings can be made up to aday ahead and refrigerated; you can also make a double batch freezethe extras after you cook them.)Bring a pot of water to a boil.Invert a plastic bag over your hand and scoop out the dumpling dough.Remove the bag from your hand to enclose the dough in the bag to makea piping bag. Cut a hole in one corner of the bag about 1/2 inch indiameter.Pipe the dough into the boiling water, cutting them into inch longdumplings (to make chicken and dumpling soup, cut the dumplingsdirectly into the soup). When the dumplings float, remove them to apaper towel until ready to add to the stew.Taste the stew for seasoning and add more salt if you wish, freshlyground black pepper. And for one last little push, a squeeze oflemon.Serves 4 to 6Number of Servings: 6Recipe submitted by SparkPeople user BZARCHER.

The nutritional information for Ratio Chicken and Dumplings is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 526.6

• Total Fat: 28.6 g
• Cholesterol: 250.5 mg
• Sodium: 1,127.1 mg
• Total Carbs: 35.6 g
• Dietary Fiber: 2.6 g
• Protein: 31.1 g