Poultry Stew with Herb Dumplings – TDay Leftovers Part III

12 01 2010
Poulty Stew

Poulty Stew

Poultry stew you ask? Well the stock is homemade turkey stock from our Thanksgiving turkey but the meat was chicken from the grocery store.  It was either double bill them and have to decide which one was going to be the headliner or lump them all together into a generalization that marginalizes both of them equally.  The latter was easier so it was what I did.  Anyway this is a “made for the internet” post that was inspired by real posts (read google and other recipes). 

I had the idea to do a turkey stew with chicken already but googling for a recipe landed me the idea of dumplings; which adding carbs to a stew is pretty much my MO so baking them on top of it and with it just seemed perfect for the day.  Anyway, so idea in hand I googled some more and landed on a recipe page which I lost with a computer crash.  Technically I could look it up in the browser history but as it is just a minor point in this post it was a better idea to type two extra sentences than to hit a few hotkeys to just post the link. Anyway, I found this website and used it mostly to bounce my ingredients I had off of it and see if I should add anything.  It said no. Very politely. So off I went forging my own way.  And now I will journal my own way (read recipe) in prose because I don’t have it distilled to bullet points yet. I haven’t sold out. Yet. So without further ado a story that will make you dinner if you follow along with it at home… or technically breakfast depending on when you start. Details!

Part A – Chicken Prep

Well it turns out that using pre-cooked poultry gives you that freshly torn feel rather than the “chunked and dunked” feel of cubed poultry pieces.  I supposed you’d probably cooked it before you cubed it but anyway.  I followed the technique from last nights dinner:   

  1. Put 1 Tablespoon olive oil and 2 Tablespoons butter in a frying pan and melt
  2. Cook 2  chicken breasts about 4 minutes on each side until they are nice and seared (read looking kinda like they got grilled) 
  3. Pour/place enough thawed/frozen stock in the pan until they are sitting in approximately 1/2 ” of stock.  I started with 1/4″ of stock and ended up adding about 6 “ice cube” pieces of frozen stock to the pan over time (this is approximately 1.5 cups of stock)
  4. Place lid on the frying pan and let the chicken cook about 15-20 minutes until it is done through
  5. Remove from pan with a slotted spoon, let cool, and “pull”/tear into chicken pieces.
  6. Let them hang out until they are ready for their cameo in the cauldron shot.

Part B – Stock Prep

  1. Put 10-12 cups of frozen stock cubes or thawed actual stock
  2. Heat until melted and warm to cauldron scene level (read boiling). Slowly.

Part C – Potato And Onion Prep

  1. Cut 14 Ozette Potatoes in half-lengthwise
  2. Chop 1 onion into bits the size of your choice.  — Now honestly after I did this I realized I was using homemade stock and the onions already did their bits there. And I also realized I was going to end up with onion bits floating around in my stew; which was not appetizing to me.  Eventually I saved them from the cameo cauldron shot and put them into a cut scene bowl… SO if you don’t like onions like me. Skip this part. If you like onions. DO IT!
  3. Melt 2 Tablespoons of butter in that very same frying pan we had our chicken in.
  4. Put all 28 pieces of potato face down into the beautifully bubbling butter and enjoy the “Psssss” sound of the water in the potatoes hitting the oil for a few seconds before you cut yourself off from the sound by covering the pan.
  5. Give the potatoes 3-4 minutes of alone time in the frying pan and then add the onions on top of the potatoes checking to make sure you aren’t going to set the smoke alarm with your potatoes.  If they are passing the no smoking/no burning test then cover them with onions.   And give them their private time with the lid on.  If you want to keep an eye on the kids use a clear lid like the sous chef owns.   They will steam it up good though be warned!
  6. Let the onions and the potatoes have their private room for a few more minutes with the lid on before interrupting them by spatulaing the crap out of them until they are all mixed up and facing all kinds of directions.
  7. Cook them for another 4-5 minutes until the onions are looking translucent and the potatoes seem nice and golden. Yum! Try not to eat it right now.  The onions should be enough of a deterrent for you but if they aren’t then remember: STEW!
  8. Check the cauldron and make sure it is ready for its cameo and then pour in the onions and potatoes into the bubbling and boiling stock! MUAHAHAHAHA – Part I. Goto Part E in about 5 minutes after you start Part D now.

Part D – Carrots, Parsnips, and Celery Root Prep

  1. Cut 2/3 lbs of carrots into 1″ pieces
  2. Cut 2 medium parsnips into chunks approximately 1.5″ cubed in volume, not shape necessarily
  3. Cut a medium celery bulb into actual 1″ cubes… and what ever size pieces are left over from that.  No need to peel it or anything.
  4. Place Celery Root in that frying pan that is seeing all the action with about 1.5 cups of stock
  5. Cook the celery root in the stock covered until it is nice and soft
  6. Now that the celery root has been nice, you need to punish it by putting it all in with the stock into a MagicBullet (Read blender!) and make it into tiny, tiny, tiny pureed bits. TAKE THAT CELERY ROOT! The goal with this was to use it to thicken the stock in lieu of corn starch and/or flour. 

Part E – Cauldron Cameo (To bad we aren’t at “Eat” for Part E — Now that’d be some  serendipitous alliteration!)

  1. Add the carrots and parsnips to the boiling madness and trap them in with the lid for a bit. You know how ever long you feel like punishing them until they get soft and give in.  Probably around 20-30 minutes for the average tough guy carrot and parsnips!
  2. Remove the lid and see how its going in there. This is when I got onion regret and fished them all out with a slotted spoon but if you are feeling good about your choice forge ahead.  Forge ahead my dear readers with your onion love. I couldn’t fake it anymore!
  3. Add the chicken and let it cook for a bit longer. You know like another 10  minutes or so.
  4. Add the celery root puree!!! And hope that it thickens the soup into stew.
  5. After letting it boil for 10 minutes and you just aren’t feeling the thickening  in the room mix 3-4 Tablespoons flour in a mug and add 1/2 cup of the boiling stock to dissolve the flour into.  Turns out my meanness to the celery root back fired and it  refused to thicken anything but the tension in the room. :/ Sad; cooking isn’t supposed to end this way!
  6. Once you have a nice flour-y soup in a cup pour it back in and share with everyone in the soup!
  7. Stir and let it go until it starts to thicken up.  This will take some more hope as mine never got terribly thick.  But once you are done waiting and ready to eat….

Part F – Favorite Dumpling Recipe

Locate your favorite recipe for dumplings and make it happen.  Ironically, the recipe I used from my best bread cookbook was called “My Favorite Dumplings” and the batter looked just like Bisquick drop biscuits… and right then I knew that book had won my heart again!

Anyway, mine called for using parsley but I had fresh Thyme so we went that direction and it called not to peak but trust the recipe on the cooking time. We followed that one to the T and well dumplings were birthed just as promised!

So yeah make some dumplings… with some… herbs. Yeah. Copyrights and such. Yeah make this part…. ummm boring. Moving on!

Part G – EAT!

  1. Invite over a friend who just made homemade bread to share with you and give her some soup/stew like this in return.
  2. Recover a dumpling with a slotted spoon for each bowl and move enough stock and chunks into the bowl to balance the massive amount of amazing bread-product we placed there first.  And then make people eat it.
  3. They will like it. Like it. Share it! Like it!

Part H – Blog about it!

  1. Log into WordPress and write what you just did.
  2. Then sit back and think to yourself “Holy Crap that is a lot of steps to write out but when you are in the throes of it it seems like nothing!” and now go to bed! I insist!
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2 responses

13 01 2010
sara

MAN I WANT TO EAT SOME MORE! good thing we have leftovers <3

13 01 2010
Kristine

I love the dominatrix-themed recipe. A perfect recipe for a futuristic Russian bathhouse! Thanks again for the soup!!

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