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In this episode Stacey and Jessica make Chicken & Dumplings and Whiskey Smash
Chicken & Dumplings
Put the whole chicken in a stew pot and cover with water. Boil for an hour or an hour and a half or until tender.
Make the dumplings – in a bowl mix the flour, buttermilk, salt and baking soda with a pastry blender. Knead a few times. Roll out the dough on a floured work surface to about the thickness of pie crust. Cut it into squares with a pizza wheel or knife. You can cut the squares as large or small as you like based on your preference. The dumplings will plump up in the broth.
Remove the chicken from the pot and add the dumplings to the pot of boiling chicken stock. As the dumplings cook down the broth will thicken. While the dumplings are cooking add the carrots.
Once the chicken has cooled enough to handle pull the meat off the both and shred it into bite size pieces. Add the shredded chicken back to the broth while it thickens (about 20 minutes). Season to taste with salt and pepper. Serve with a garnish of fresh parsley.
Muddle lemon, honey, hot water and rosemary in the bottom of a cocktail shaker. Add the bourbon and ice and shake vigorously. Strain into a glass over crushed ice. Garnish with a spring of rosemary and lemon peel.