Tater Peelin’ Tuesdays: Tater’s Chicken Tits and Dumplins

We’re doing this MY WAY.

COMFORT FOOD SEASON IS IN FULL SWANG YA’LL!
The weather is turning to a cold spell if you haven’t noticed.  I remember as a child growing up in East Texas, choosing Halloween costumes that weren’t too hot, or fuzzy lest we melt before we could haul our candy stash home.  This year, I’m noticing a vera vera different weather pattern.  We had temperatures in the 50’s before September was in the books and October was down right chilly.  And because fluffy people like to layer clothes to minimize the negative, Tater Peelin’ Mama has welcomed Fall with open (jiggly) arms!  
I’ve had Christmas music on my iPod for about a month now.  I’ve busted out all of my most ugly holiday themed sweaters!   I am starting to make those lovely homemade gifts that make the rounds for the holidays.  Last but not least,  COMFORT FOOD season is in full swing!  This  Election Day today, I decided to go “Americana” for supper. We have to have SOMETHING to look forward to on Election Day, right??  Well, read on fellow Tater Peelers ……. because here is a warm, fuzzy, happy place to warm you to yer innards after a long day of working, and being dutiful citizens. 

  Tater’s Chicken Tits and Dumplins
 (the old lady kind… not the canned biscuit or bisquick kind) 

***I almost always use bone-in/skin-on chicken BREAST.  I find that with a whole chicken you throw away more weight in bones and skin than you do using chicken breast.***
 
4 lbs bone-in/skin-on chicken breasts
1 tbsp sea salt
1 stick of butter
4 smallish cloves of garlic (chopped fine)
1 tsp of black pepper corns (which you will fish out of the broth later, so feel free to tie in a cheese cloth or use a tsp of black pepper instead if you aren’t into fishin’.)
1 bay leaf (you’ll fish him out later too.. but he is a passel easier to fish out than 10,000 tiny black pepper corns)
1 small can of condensed cream of chicken soup
3 cups all purpose flour
1 tsp salt
1/2 tsp black pepper
1 1/2 cups cold water

I got a 5 lb pk on sale for .97/lb, so I prepared all of it, and retained one of the chicken breasts for making chicken salad with on another day.  The big yard bird sale was weeks ago, so I put mine in the freezer.  I thawed them out just enough to get them out of the package and they went for a swim in my large stock pot still 1/2 frozen.
Place chicken breasts in a stock pot and fill with water to within 2″ of top of pot. 
Add sea salt, butter, garlic, pepper corns, and bay leaf.  Start out on medium-high heat until you get ‘er boiling hot and heavy, then back ‘er down to about medium heat.  If your chicken breasts are partially frozen like mine, you’ll need to boil them for about an hour.  If they are not frozen, it will take about 25-30 min. or until the juices run clear in the chicken. 

Paula Deen Approved.

Fish out bay leaf, pepper corns and discard.
Fish out chicken breasts and set aside to cool.
Leave broth on the heat boiling away, just waiting for the yummy dumplin’ goodness on it’s way.


In a mixing bowl, whisk flour, salt, and pepper together until combined.  Add the cold water and stir with a fork until combined.  Dumplin’ dough should look lumpy and flaky.  Don’t worry, they’ll get purtied up later…… you just want to make sure the dough is no longer sticky.  You may need to add flour or water depending on your altitude, humidity, etc.  Cookin’ is a science…..   seriously.


Sprinkle about a 1/2 cup of flour on your prep. area.  (I use my kitchen island so that I don’t have to roll them out in small batches, but rather get the whole shootin’ match done in one try.)  With a pastry roller ,  roll the dough out on well floured surface until it is so thin that you can hold it up to the light and see through it a bit.  I almost ALWAYS
 end up with something that closely resembles Australia in shape.  Which obviously means that the Tater needs a vacation in a major way, but I digress.


With a pizza cutter, roll lines about 1″ wide laterally, then about 2″ vertically.  You will end up with something that looks like you smacked Australia upside the outback with a waffle iron. 


While the broth is continuing in a healthy , rolling boil, gently drop one little rectangle dumplin’ at a time in the broth.  By the time you get around to the last little dude… they will all be cooked through.  Give them a good stir, and move on to the chicken.  It’s lonely, it wants you to give it some attention.  Needy little buggars….


De-bone the chicken and discard the bones and fatty skin (after all, we DID add a stick of butter earlier… we’re not total fat mongers).  Shred the chicken breast by hand or with a fork, and gently drop back into the broth/dumplin’ mixture.   Add the condensed cream of chicken soup and stir until heated through and well combined. 

Shazam! Take that, box mix!

 
Now…. RING THAT DINNER BELL AND GET OUT OF THE WAY QUICK BEFORE YOU’RE RUN OVER!

Wholesome Vittles for the Kiddles.

Tater Peelin’ Mama- #fedfatandhappy


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