Giving Thanks Salt chicken and dumplings

Recipe

Chicken and dumplings seasoned entirely from the jar. Giving Thanks Salt in the broth, the dough and the bowl, and the dumplings taste like stuffing. Serves six.

Giving Thanks Salt chicken and dumplings, made with The Salted Roots Giving Thanks Salt

Cooking ingredients

The soup

  • 3 Tbsp butter
  • 1 onion, 2 carrots and 2 ribs celery, diced
  • 2 tsp TSR Giving Thanks Salt, plus a pinch per bowl
  • ¼ cup flour
  • 6 cups unsalted chicken stock
  • 3 cups shredded cooked chicken (a rotisserie bird is fine)
  • ½ cup heavy cream

The dumplings

  • 1½ cups flour
  • 2 tsp baking powder
  • 1 tsp TSR Giving Thanks Salt
  • 3 Tbsp cold butter, cubed
  • ¾ cup milk
Giving Thanks Salt chicken and dumplings, made with The Salted Roots Giving Thanks Salt

Do it

  1. Melt the butter in a big pot over medium. Add the onion, carrot and celery with 2 tsp of Giving Thanks Salt and cook 8 minutes, until soft and the kitchen smells like stuffing.
  2. Stir in the flour and cook 1 minute. Pour in the stock, scraping the bottom, and bring to a simmer. Add the chicken and let it go 10 minutes.
  3. Dumplings: whisk the flour, baking powder and Giving Thanks Salt. Cut in the butter until it looks like coarse crumbs, then stir in the milk just until it comes together. Don't overwork it.
  4. Stir the cream into the soup. Drop the dough in by heaping spoonfuls, lid on, and simmer 15 minutes without lifting the lid. A toothpick comes out clean when they're done.
  5. Ladle into bowls and finish each one with a pinch of Giving Thanks Salt so the sage hits first.

Tip for cooking

Use unsalted stock and skip every other herb and salt. That's the whole trick: the jar seasons the broth, the chicken and the dumplings. The same dough makes drop biscuits any other night, 425°F for 12 minutes.