Chicken and dumplings has always been the centerpiece of Sandy Mitchell the Suite 101's mystery and crime fiction editor's Christmas celebration. She shares her recipe with us.
What’s your favourite Christmas Food memory?
As far back as I can remember, one of the highlights of my holiday season was rolling dumplings at my grandmother's side. We'd drive for hours to get to her house, but as soon as we opened the door, we were embraced by the smells of wonderful things baking and stewing on the stove. Plus, she always had tins and tins of cookies and candies just waiting for us kids. (she must have started to bake in September.)
What does Christmas Dumpling mean to you?
Our Christmas dinner traditionally featured many dishes and many relatives and their contributions, but we were always sure to have chicken and dumplings, the German-style stewed chicken with flat, rolled dumplings. It was a dish my mother never made at home. It was our holiday treat.
Today, my grandmother – and my parents – are gone and my siblings live all over the country, but I still make the traditional dish each Christmas. All I have to do is smell that chicken cooking to be transported back to the magical days of childhood.
Nana's Chicken and Dumplings
For the Chicken:
- One large stewing chicken, with the giblets and liver removed
- Carrots
- One onion, cut into pieces and stuck with several cloves
- A few sprigs of Italian parsley
- One stalk of celery
- A pinch of thyme
- Salt and pepper
For Dumplings:
- 3 large cups of flour
- A "walnut"-size piece of Crisco
- 2 eggs
- Pinch of sea salt
- A cup of boiling water
Place the chicken, carrots, onion, parsley, celery, salt, pepper, and thyme in a large stock pot and cover with water. Bring to a boil and then reduce the heat to low. Simmer for about an hour or until the chicken is falling off the bone.
While the chicken is cooking, make the dumplings. Combine the flour, Crisco, eggs, water, and salt in a mixing bowl and work with your hands until it is well mixed. It will look kind of funny, and barely held together, but that's right. On a well-floured surface, roll the dough until it is about 1/8" thick. (This is my personal taste. You can make them thicker if you choose.) Cut into rectangles and set aside between layers of wax paper.
When the chicken is ready, remove it and keep it the pieces warm in the oven or under foil. Bring the broth to a boil and gently drop in the dumplings. Cook for about 20 minutes. (If you make thicker dumplings, increase the cooking time.) Season with salt and pepper.
Serve the chicken on a separate plate. Accompany with green beans and a moulded cranberry salad.
Thanks to Sandy Mitchell, the Suite 101 Mystery and Crime Fiction editor, for sharing her holiday recipe. If you enjoy reading murder mysteries – or know someone who does – check out the following articles from her site:
- The Best Mystery Novels of 2006
- Book Review of Santa Cruise by Mary Higgins Clark
- Gifts for Agatha Christie Fans
- The Thirteenth Tale – Sandy's favorite book of 2006
Also see:
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