Thank you to my dear friend Bea Kunz for sharing a family recipe with me. I hope you enjoy Bea’s family recipe for Chicken n’ Dumplings. Bea grows and sells the most wonderful herbs. Please visit her website. Enjoy!

(Chicken and stock)

1 whole free range/organic chicken , 4 to 5 pounds
2 large bay leaves
1 head garlic-split ( or to taste )
5 sprigs fresh thyme or 2 teaspoons dried
Kosher salt
4 to 5 black peppercorns

(Vegetables)

2 carrots
1 large sweet onion
2 ribs celery
1 clove garlic-split
4 sprigs fresh thyme-stripped from the stalk
Extra-virgin olive oil
1/2 cup chopped fresh flat-leaf parsley

(Buttermilk-Chive Dumplings)

2 cups flour
1 Tbsp. baking powder
1 tsp. salt
2 eggs
3/4 to 1 cup buttermilk
1/4 cup chopped chives

Place chicken and first 6 ingredients into a slow cooker and cover with water. Set on low , and cook until chicken is falling apart. ( you can do this the day before and refrigerate) Or you can cook on stovetop in about an hour.

When done, remove the chicken. Strain the stock and shred the meat into big pieces.

Slice vegetables up into small pieces, in a large sauté pan over high heat,add a 2 tablespoons olive oil, and sauté vegetables until translucent. Fold vegetables into the slow cooker ( or pot ) with the stock. Fold the shredded chicken back into the mixture and season well. Add chopped fresh parsley and stir. Turn slow cooker ( or pot ) up to high while you make the dumplings. ( adjust heat so it doesn’t boil too rapidly or over the edge of pot if doing stovetop)

(To make the dumplings)- Sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold.

Mix just until the dough comes together—the batter should be thick and cake-like. Using a small ice cream scoop, make dumplings and layer into the slow-cooker, ( or pot ) Place the lid back on. Turn cooker up to high and leave for 30 minutes until the dumplings are cooked and puffed up slightly.
( If using stovetop, turn the heat as high as possible and watch carefully as the liquid will boil out of the pot with lid on too tight.)

Enjoy and have fun with your guest.

Bea kunz

EatWell-BeWell~
http://www.sagehillfarmsandvintagestore.com
http://beasbeatitudes.blogspot.com
http://kunzdurham.blogspot.com

My Country Kitchen is preparing for Memorial Day. We honor our men and women currently and previously in our armed services for their courage in standing up to others so that America may be free. I want to thank each of you for all you do and did for our country!! You are our heros, thank you!

While having the day off, it is time to fire up the grill. BBQ chicken, hamburgers, hotdogs, steaks, and grilled corn on the cob will be a few of the items on the grill. Fresh green beans and new potatoes cooked together with a strip of bacon make a wonderful side dish. I picked up a fresh cantaloupe at the road side stand yesterday. This is chilled and ready for a refreshing treat. I’m making a Strawberry Creme Cake for dessert with homemade ice cream. Yummy! Enjoy your Memorial Day!

Strawberry Creme Roll

3 eggs
1 cup white sugar
1/3 cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup confectioners’ sugar for dusting
1 cup fresh strawberries
1 cup heavy whipping cream
1 teaspoon unflavored gelatin
1 tablespoon white sugar

Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.

Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into tin.

Bake for 15 minutes. It should be springy to the touch, and beginning to shrink away from the sides of the pan.

Lay out a tea towel, and sprinkle it with confectioners’ sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.

Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in strawberries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill. Cover the top with more whipped cream when serving.

Homemade Ice Cream

1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 tablespoons vanilla extract
1 pinch salt
1 cup white sugar
6 cups milk

Combine condensed milk, evaporated milk, vanilla, salt and sugar in freezer canister of ice cream maker, and stir well. Add enough milk to bring mixture to the fill line on canister. Freeze according to manufacturer’s directions.