Chicken and Dumplings

Food trucks have had an all new buzz created by the reality show, The Great Food Truck Race. (Have they run out of things to "reality show" about? However, their popularity is not based on the inevitable "buzz" surrounding a television show. Left-handed silverware market excluded, they have indeed carved out a niche in their own market segment. From the double decker truck in LA (the lower deck takes orders and the top deck has patron seating), to dim sum and cupcake trucks, the craze came from the accessibility to the food. They never needed media approval ratings, and never will. 

They have also came a long way from the "roach coach" of old. Even though some of them may well be an FDA approved way to build the immune system. Others will be described as an efficient way to get folk to appreciate a home-cooked meal. I still happen to be a fan of the food truck, on a case-by-case basis. Can you appreciate a massive segue to get to the main event? Well, here it is. Eat at home. Oh, by the way, there is no separate bread recipe today, because this is a one-pot meal. It's in there.

Chicken and Dumplings 

Ingredients

1 (3 pound) whole chicken 

half a stalk of celery (diced)

1 white onion (diced)

3 carrots (diced)

4 cubes chicken bouillon

2 cups all-purpose flour

2  teaspoons b

baking powder

1/3 cup salted butter (5 1/3 tablespoons)- frozen

1 cup buttermilk

1 teaspoon salt

shaker jar thickener:

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

   Directions

1. Fill a large pot with water, and add whole chicken, diced onions, carrots, and celery. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
2. Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
3. In a medium bowl, stir together flour, baking powder, and salt. Cut in frozen butter until  flour reaches a coarse corn meal consistency. Toss in parsley flakes. Add cold buttermilk until the flour is just incorporated. The dough should be very stiff.
4. Return broth to a boil. Add bouillon cubes; stir until cubes have dissolved. In a quart shaker jar, or a small bowl, put 2 tablespoons of flour and 1/4  teaspoon of each : salt, pepper, onion powder and garlic. Fill the jar halfway with cold water and shake until combined. In a bowl, add 1/4 cup cold water to the flour mix, and stir. Pour the flour paste into the pot and stir from the bottom until incorporated.
5. Add chicken meat, and stir.

1. Using a tablespoon, pick up the dough. Hold over boiling broth, and push the dough into hot broth, until all the dough has been dropped in. Stir, cover, and simmer for 20 minutes.Serve hot.