Confession time. I have never eaten, let alone made, Chicken and Dumplings. So after reading this thread and google searching several more recipes, I found one that sounded good. This was inspired by my making a vat of chicken stock yesterday, so I knew I would have that and the picked chicken meat from the carcass pre-stock. I decided to use Pioneer Womans recipe (with only a few changes to adapt to what I had on hand). The first taste was amazing. The first bowl was a religious experience. The family has begged me to make this every week for ever moving forward. Oh my, this stuff is GOOD! Anyway, if you are interested in the PW recipe, I have copied it below: Chicken and Dumplings Ingredients ⢠2 Tablespoons Butter ⢠2 Tablespoons Olive Oil ⢠ý cups All-purpose Flour ⢠1 whole Chicken, Cut Into Pieces (cut Up Fryer) ⢠Salt And Pepper ⢠ý cups Finely Diced Carrots ⢠ý cups Finely Diced Celery ⢠1 whole Medium Onion, Finely Diced ⢠ý teaspoons Ground Thyme ⢠ü teaspoons Turmeric ⢠6 cups Low Sodium Chicken Broth ⢠ý cups Apple Cider ⢠ý cups Heavy Cream ⢠Dumplings: ⢠1-ý cup All-purpose Flour ⢠ý cups Yellow Cornmeal ⢠1 Tablespoon (heaping) Baking Powder ⢠1 teaspoon Kosher Salt ⢠1-ý cup Half-and-half ⢠2 Tablespoons Minced Fresh Parsley (optional) ⢠Salt As Needed Preparation Instructions Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour. Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate. In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes. While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside. Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine. Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.

This is a recipe I posted in another thread. I am still feeding my terriers this diet, along with occasional treats. I also give one of them 100mg of vitamin C per day, and they get a pre-natal vitamin 2 times a week (The prenatal vitamin is from Target. It is a multivitamin tablet that has recommended daily allowances level doses instead of huge doses of vitamins.This way they each get a whole pill instead of having to cut one up). I agree with the other posts that indicate your recipe is of concern. My terriers love this diet and have been very healthy on it. -hald RE: Good Dog and Cat Food * Posted by hald (My Page) on Fri, Mar 21, 08 at 3:45 I wasn't going to post the recipe since the thread seemed to be discussing commercial pet foods. But since DebbieP already is cooking chicken and rice, and someone else also asked, I thought the recipe might be helpful. I cook double batches in 2 big steel enameled pots. The downside is time and cost. The upside is my terriers are very healthy on it. Also, I thought it would be interesting if others respond about the nutritional content if they notice something amiss. 2 1/2 lbs ground beef (or other meat) 1 1/2 to 1 3/4 C rice, dry 1 T garlic paste 1 T wheat germ 1 T cider vinegar 1 T brewer's or nutritional yeast 1 t dried kelp 1 t bone meal 3 large carrots, grated 1/2 can green peas, mashed 1 small crown of broccoli, finely chopped 4 eggs, beaten 1/2 cup nonfat dry milk 1/2 t iodized salt 1 T flaxseed oil (add to mixture after it has cooled) Begin by boiling the ground beef in a large pot. Add garlic. As it cooks grate and add the carrot (A salad shooter is perfect for this job), chop and add the broccoli. Add water as needed to prevent sticking or burning. Stir often throughout the recipe, and add water as needed. Soak and rinse the rice several times. Add the rice and add more water. Continue to boil. Mash and add the peas. Beat and add the eggs. Add the other ingredients. Add dry milk when cooking is nearly finished. Add flaxseed oil when mixture is fairly cool and ready to be refrigerated. For variation use different meat, cottage cheese, well cooked lentils, garbanzos, lima beans. Vary the vegetable, use sweet potato, yam, spinach. Rice can be varied by using oatmeal, other grains, etc. Feed 2 times a day. --------------------------------- The Vet, Dr. Fox, recommends giving a human vitamin at the rate of 1/8th tablet per 30 lbs of body weight. I also supplement one of my dogs 125 tab of vitamin c and find it clears her runny eyes, and seems to have healed wart-like growths on her back that my vet said were common and not something to worry about. I suspect due to her age her liver is not producing enough vitamin c. My 2 other terriers appear very healthy on this diet. As I said in an earlier post, the dogs get lots of dog biscuits to keep their teeth clean. A word about poop - Since I walk my dogs nearly every day and pick up after them (I use paper lunch bags and pages torn from old telephone books), the diet makes their poop somewhat soft but still firm, and moist. It doesn't smell bad, relatively speaking. A word about breath - This diet has given my dogs a really nice breath scent. When I analysed the recipe using Dietpower and compared it with RDA's for dogs and humans, I only found problems with human RDA's. These were easily made up by adding spinach. Alas, my terriers have told me they do not like spinach...

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

linnea56, This is how I make it: Brown the chicken first in a large pan. Take it out, and then caramelize the onions in the same pan. Depending on the amount of bits and schmaltz in the pan, I might add a tiny bit of stock so I don't burn the bits before the onions start to give off their liquid. When the onions are done to my liking, then I add the paprika to taste (I use a lot more than a tablespoon, too). When I just start to smell the paprika blooming (that's probably not the correct term, but that's how I describe it), then I add the stock and put the chicken back in. It only took one rapped knuckle with the wooden spoon (from my grandmother) plus a torrent of verbal abuse in Hungarian to learn "Never burn the paprika!" It will get really bitter and nasty. But it needs a bit of direct heat to develop its full flavor. Actually, once you get the hang of it, using a plate and a spoon to push the spaetzle or nokedli into the water doesn't take long at all. Even though I have a spaetzle maker, I still do it the old-fashioned way. Just put a big blob of dough on the plate, dip your spoon into the water, scoop off a hunk and push it off the edge of the plate. The dough, if it is the right consistency, should slide right off. Dip the spoon, scoop off a hunk, etc. In case you can't see it, there is a YouTube link above showing the technique. I was surprised to see the family recipe still floating around. Haven't posted in ages, but I lurk occasionally, and happened to see your post. Good to "see" you all.