Table of Contents
- 4 lb chicken
- 1 carrot
- 2 celery
- 1 onion
- 2 chicken bouillon cubes
- 1/4 cup butter
- Flour: 1 cup
- 1 oz sherry
- Lemon juice: 1 tablespoon
- 1 salt
- 1 yellow food color optional
- 1 1/2 cup flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 teaspoon shortening
- 3/4 cup milk
- 1 cup cooked peas
Place chickens in a large saucepan, cover with water and bring to a boil. Simmer until chickens are tender.
Remove chickens from pan and set aside. Remove backbones. Add chopped carrot, celery and onion and simmer 30 minutes. Add chicken stock base and remove from heat. Strain and reserve stock.
Melt butter and stir in 1 cup flour until smooth. Add to strained reserved chicken stock. Simmer 5 minutes.
Add sherry and lemon juice, salt to taste and if desired, food color. For dumplings, combine 1 1/2 cups flour, baking powder and 1/4 tsp salt in mixing bowl. Cut in shortening until mixture resembles cornmeal.
Stir in milk until just blended. Place about 1/2 inch water in a saucepan with a wire rack that comes 2 to 3 inches above water line.
Cover rack with the lightly oiled waxed paper oiled side up. With water gently simmering, drop dumplings by tablespoons onto waxed paper, leaving room in between for expansion.
Steam 8 minutes, uncovered, then cover and steam 7 minutes longer. Meanwhile, remove the skin from cooked chickens and bone, if desired.
Grilled Chicken Breasts
- 4 Chicken breast halves without skin
- 2 Teaspoons Dijon mustard
- 3-1/2 Tablespoons White wine vinegar
- 2 Teaspoons Garlic, minced
- 2 Teaspoons Honey
- 1-1/3 Tablespoons Fresh thyme, or 2 teaspoons
- Dried, minced
- 1/3 Teaspoon Coarse salt
- 1-1/3 dashes Red pepper flakes
- 1 Tablespoon Olive oil
- 4 sprigs fresh thyme
Place the chicken breasts within a folded piece of plastic wrap; slightly flatten upper portion of each breast with the broad side of a chef’s knife to promote even grilling.
Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with a fork to combine.
Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator, turning once or twice in the marinade, for at least 2 hours, or up to 4 hours.
Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve.
Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on the grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.
These are soft pancake-like fare but made larger and more thinly than pancakes. They can be spread with butter and/or jam and they are traditionally rolled up before eating. The quantities below will make about 16 crumpets
- 8 oz plain flour (2 cups all-purpose flour)
- 2 tablespoons caster sugar/fine granulated sugar
- Pinch of salt
- 2 large eggs, separated into whites and yolks
- 2 tablespoons melted butter
- 15 oz milk- a pint in the US is 16 fluid oz; a UK pint is 20 fluid oz.
- Note: American tablespoons hold 14.2ml compared to UK 17.7ml
Beat the egg yolks and blend in the sifted flour, sugar, salt. Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon.
Heat a lightly greased griddle or a frying pan and pour in large spoonfuls of the batter. Each crumpet should spread thinly to about 4/5″ in diameter and you may have to roll the pan to achieve this.
When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side. Keep them warm by stacking on a clean tea towel and eat soon after
Scots Crumpets Credit: http://www.scotlandforvisitors.com/crumpets.php
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