FLAT TUMMY TEA 4 WEEK RECIPES

Steps:

• Place the chicken, onions, carrots, and celery in a large stockpot and cover with water. Add about a teaspoon of salt and a big pinch of pepper or handful of peppercorns. Feel free to add several stalks/leaves of fresh herbs (no need to chop), like parsley, thyme, oregano, or sage. Bring to a boil, then reduce heat so water maintains a gentle simmer. Cover and cook chicken for at least 1 hour or until cooked through (about 165 degrees).
• Tip: I recommend making the dumplings the night before. They can sit out, loosely covered with a tea towel or plastic wrap until you're ready to begin cooking. Mix flour, baking soda, and salt together in a bowl. Cut shortening into flour mixture with your fingertips until it resembles small peas. Add milk — 1/4 cup at a time, you may not need a full cup — and stir until a ball of dough just begins to form, being careful not to over-mix.
• Divide the dough into two equal halves, loosely shaped into rectangles. Roll each half of the dough out onto a floured piece of waxed paper or parchment paper. Roll about 1/4 inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. Allow the strips to rest and harden for at least 3 hours or overnight.
• Once the chicken is done, remove it from the broth and let it cool. Remove chicken from the bone (this shouldn’t be hard, it should be falling off pretty easily at this point) and shred into medium-sized pieces, discarding bones and skin.
• Pour the chicken broth through a fine-mesh sieve lined with cheesecloth (you can improvise with a coffee filter or paper towel), discarding vegetables. Reserve 8 cups of broth for the dumplings. Refrigerate or freeze the rest to use for another recipe. It’s much more flavorful than the chicken broth you buy at the grocery store.
• In a large pot or dutch oven over medium heat, bring the broth to a very gentle simmer. This can be a bit tricky depending on your stove because you don't want the broth to get too hot or the dumplings may come apart. You should be able to see lots of tiny bubbles rising below the surface of the broth, but they don't need to be breaking through into a full simmer yet.
• Drop in the dumplings, one at a time, and give the whole pot a gentle stir after every 5 or so dumplings. This will help keep them from sticking together. After all the dumplings have been added, continue to cook on medium, stirring regularly, for 7-10 minutes. At this point, the broth should have started to thicken and get more white/opaque as the dumplings cook down.
• Reduce heat to low and gently stir in your shredded chicken. Cover and continue cooking on low until thickened to your liking, about 20 to 30 minutes. Season generously with salt and pepper and serve immediately.

Steps:

• DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
• AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
• Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
• Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.