Farmhouse Chicken and Dumplings

I found one last chicken in the deep freeze. It was a small bird, but I was really needing to do something special with it. I made chicken pot pie. We had chicken on pasta. I made nearly a gallon of broth.

We were on our last 2 quarts of broth and I had a nagging in my belly for this. A friend made it for me last fall, but I knew I could spice it up a little and make it my own.

So. That is what I did.

For the Soup Base: 

Chicken broth simmered with onions, celery, carrots, tarragon, turmeric (just a pinch), swamp fire salt (basically garlic, cayenne, and pepper if you don't have any, but you should get some from us.....), and chervil, and thyme. Then I took my pie crust recipe and rolled them into small dough balls with some Aleppo pepper. Once the carrots were cooked (about 30 minutes), I dropped the dough into the simmer and covered for 30 minutes.

Then I added 1/2 cup of cream. The flour from the dumpling balls thickened the soup base too.

That's it. That's all.

For the dough balls:
3 cups of all purpose unbleached flour. I use Bob's Red Mill or the local Paul's Grains High Gluten. Either one works well.

1 teaspoon of kosher salt.

3/4 cup SALTED sweet cream butter frozen and then cut into 1/4 inch pieces. I prefer to make my own butter BUT there is no noticeable difference between that and store bought in this recipe.

1/4 cup of frozen lard. Pig lard. I'm not kidding. Use local, pastured pig lard if you can. HUGE difference. (If any of you local ladies want to try it let me know and I'll share a bit.) Cut into pieces.

1/2 cup of very cold water.

I also added Aleppo pepper and thyme to the dough. That's optional though.

Put the dry ingredients in the food processor and pulse to blend. Then add the butter and lard. Pulse until mixture is crumbly. Fluff the mixture if needed. Add the water slowly while pulsing and stop once the mixture starts clumping like course crumbs.

Take mixture out and knead with your hands on floured parchment paper. Form into two balls and squish into disks. Wrap in plastic or paper and stick in the fridge.

When it is time to make into bitesized balls, take out and work the dough quickly. Makes about 30 small bites.