DEEP SOUTH DISH: OLD FASHIONED CHICKEN AND FLUFFY DROP ...
A classic southern comfort dish made of stewed chicken with fluffy drop dumplings.
Provided by Deep South Dish
Total Time 1 hours 10 minutes
Prep Time 40 minutes
Cook Time 30 minutes
Number Of Ingredients 18
Steps:
- Using a pastry blender, cut the shortening into the flour until it is mealy; add chives. Set aside in the refrigerator to chill until needed.
- In a large soup pot, add the chicken and top with celery, onion, carrots, chicken stock, chicken base, salt, pepper, rosemary and thyme. Stir to mix well. Place over medium high heat and bring to a boil, reduce heat to simmer and cook about 30 minutes, or until chicken is no longer pink.
- Strain the stock into another container if desired, returning the broth back to the pot. Cut up the larger chunks of chicken and cut up, returning them to the broth.
- In a separate pan, heat the bacon fat over medium high heat until melted. Whisk in the 3 tablespoons of all purpose flour. Cook, stirring constantly until mixture is bubbly and smooth. Remove from the heat.
- Scoop out 1/2 cup of the broth from the chicken pot and slowly add to the roux - be careful because it will steam up right away and can easily burn you. Immediately turn the burner down to a medium low simmer and return the pot to the burner; add additional broth, 1/2 cup at a time for a total of 2 cups, stirring constantly until the liquid has been fully incorporated. Add 1/2 cup of milk to roux and blend in.
- Add the peas, if using, and the roux mixture into the hot stock, stirring in well. Bring mixture to a boil, reduce heat to simmer.
- Retrieve the flour and chive mixture from the fridge, stir in 3/4 cup of milk. Using a cookie scoop, drop scoops of dough into the simmering liquid until all of the dumpling dough has been added. Cover immediately, so that the dumplings begin to steam; simmer on low about 10 minutes before checking.
- When they are fluffy, insert a toothpick to see if they are done. If not, allow to low simmer until done, without disturbing the dumplings. Taste and adjust seasonings if needed. Carefully scoop broth and a few dumplings into individual serving bowls.
OLD-FASHIONED SOUTHERN TEA CAKES | RECIPES | WW USA
Made with flour, butter, sugar, an egg, and vanilla, tea cakes are very simple cookies, perfect for an afternoon snack. The name for these cookies is a bit deceptive since they are not really cakes, but rather soft, delicate, and fluffy cookies with the texture of a cake. This buttery, not-too-sweet snack should be, as the name suggests, served warm with tea.
Provided by WEIGHTWATCHERS.COM
Categories Snacks
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 24 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Line large baking sheet with parchment paper. Using electric mixer, in large bowl, beat butter, both sugars, and vanilla until creamy. Add egg and beat until smooth, occasionally stopping to scrape down sides of bowl. Add flour and beat just until blended.
- Knead dough lightly in bowl just until smooth. Place dough between 2 sheets of parchment paper. Roll dough out to 1⁄3-inch-thick round. Using 11⁄2-inch round cookie cutter, cut out dough, gathering scraps and rerolling as needed, to get 24 rounds of dough.
- Place dough rounds on prepared baking sheet, spacing rounds 1 to 2 inches apart. Bake until cookies are puffed and light golden brown, 6 to 7 minutes. Let cool slightly and serve warm.
- Serving size: 1 cookie
Nutrition Facts : Calories 80 kcal
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