From the Kitchen of: Jessica Brainard
Popeye Chicken Dumplings
BROTH:
“I still can remember my Great Grandma (Myrtle Mom) standing at the kitchen counter rolling out my favorite dish Popeye. Your grandpa says its not Popeye, but rolled dumplings. Coming from Ohio this is what it is called. Myrtle Mom would make a chicken broth to cook the Popeye. When I go to make it I fry some chicken legs the night before and before I fry ( bake with cornflake mixture) cut the fat off the chicken legs and I make my own broth. Bring the fat to a boil on the stove and pour in a container and keep refrigerated over night. The extra flavor in the noodles will be noted. The next night when I go to make it I take it out and add a leftover rotisserie chicken to the broth .I added two; one at a time and remove the bones and discard. Boil the chicken for 10 minutes and bring to a simmer to retrieve the carcass. Peel meat off bones with a fork and tongs. Fish out all remaining bones. When I clean a chicken I put the back, neck, ect. and all of the fatty skin that I don’t want in a pot with water. Add onion, celery, chicken soup base, what ever you have on hand for seasoning.Cook like you would a soup. Strain into a container and put in refrigerator or freezer. I skim off the fat befor I use it. Put the frozen broth in a zip lock bag to use later. “ -Grandma Gregory
While the chicken is boiling, combine the Noodle ingredients in a bowl and refrigerate 10 min. roll out half of the dough at a time on a floured surface with a flour-dusted rolling pin. Cut into rows with a knife.
Add chopped carrots, onion, and garlic. Add seasoning.( Onion powder, garlic powder, salt and pepper). Add 4 cups of water. Bring to a boil again and add the dough mixture in batches pushing the cooked dumplings to the bottom and then add the rest.
My modern approach: Cook the chicken breast in oil. Chop the vegetables and add the carrots, celery onion, and garlic to the chicken on the skillet on the stove. In a large stock pot boil the water and add the chicken broth bring to a boil. Add the sauted vegetables and cut up the chicken add that to the stock pot with seasoning and herbs.
Ingredients:
2 chicken breasts
1 rotisserie Chickens
32 oz organic Chicken broth
4-Cups water
1-cup chopped mini baby carrots
1-Red onion chopped
4-celery stalks, chopped
2 Tblspn. Onion powder
4 garlic cloves, minced
2 tblspn garlic powder
1 tea spoon salt
1 tblspn. pepper
a pinch of thyme
a few basil leaves
Dumpling
2 1/4-cup flour
1 tbspn. salt
1 1/2 tblspn. Baking Powder
1 tblspn. Cornstarch
1 egg
1/3 cup egg nogg (optional)
dash salt and pepper
1/3 cup butter softened
A pinch of fresh tyme
ROLLED NOODLES: Mix ingredients and roll out with the rolling pin like you would for a pie crust. I f it is sticky keep adding flour until it gets to be like a pie crust. Roll out on a well floured counter and cut into 1 inch squares. Cook in hot simmering broth until they rise to the top. This is a recipe that tastes better the next day and is great served in the winter. Note: Don’t make this in the crock pot
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Mixing Food 