Recipe: Chicken and Chive Dumplings
Yes, I’m on a chicken soup streak. After the chicken slaughter I made three VERY LARGE stock pots of chicken stock, reduced it down, and then pressure canned it. A few of the jars didn’t seal so they are sitting in my fridge. I’ve been working through them slowly but surely. This is a small riff on Mark Bittman’s Chicken and Dumplings from How To Cook Everything
Yield: Serves 2
Ingredients
- 3 cups low-salt homemade chicken stock
- 2 tablespoons butter, softened
- 1 egg
- 1/4 cup flour
- 2-3 tablespoons chopped fresh chives
- salt
- freshly ground pepper
- Garnishes: chive blossoms!
Preparation
1. Bring the broth to a simmer and salt to taste.
2. Cream the butter in a bowl with the back of a fork, then beat in the egg. Stir in the flour, chives, salt and pepper blending well.
3. Drop the batter by the teaspoonful into the simmering broth. Cook until set and cooked through, about 10 minutes, serve immediately.
Hubby running late? You can stall by removing the cooked dumplings as soon as they are done and recombining the ingredients right before serving.
* A little pimping… check out the How To Cook Everything iPhone App which includes the original recipe. Pretty cool!
I actually used up my chive blossoms making a chive compound butter so I had none left to garnish the soup. To make chive butter, let a stick of butter come to room temperature and simply mix in the chive blossoms after pinching them off the stalk (one blossom is actually many tiny flowers). You can also mix in the green portion of the chives as well. I use the dough blade in my food processor to mix it all quickly and the amount of blossoms you see here actually went in to two sticks of butter. Roll the butter in parchment paper or cling film and store in the fridge. I add an extra layer of foil over the parchment and store in the freezer. With a warm knife you can slice the frozen log into a medallion which is lovely on a nice piece of steak.