Sunday, March 7, 2010


I have been wanting some chicken and dumplings. This is the third recipe that I have tried over the past 1 or 2 years. I liked it the most, I think because the dumplings are thin and not too gooey. It is Emeril ‘s
take on this classic from foodnetwork. His dumplings are strips of dough.
Just basic stuff, Chicken stock made while cooking the chicken, strain the broth, make the dumpling dough, then put it all together.

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