Wow… some days I even impress myself :o
Chicken & Dumplings, pretty darned tasty!
The Hubbs thoroughly enjoyed dindin and we ended up with far too many leftovers, as usual, so I packed up 2x750ml containers with leftovers to be put in the fridge tomorrow and we have one very large corningware-full, as well, those will be eaten again tomorrow for dindin… and probably the next day… and the next day.
The only thing I forgot to do when I served, was to season with salt and pepper. An error easily fixed by seasoning individual bowls to taste.
So just so I have a vague record of what I did, to be used again for future reference: Throw a bunch of chicken carcasses into a pot, cover with water and bring to a boil. Skim off the scum, then turn down heat to simmer for ~2 hours. Remove all meat from bones, return meat to pot and add frozen veggies (carrots, peas, corn). Bring back to a simmer and drop dumplings on top of soup by tablespoonfuls. Cook dumplings for 10 minutes uncovered, then cover and cook for another 10 minutes before serving.
Other things I did:
* Added a 4th carcass to the pot for about two hours along with a bay leaf and a languishing cheese rind to add a little extra flavour — when I was picking off the meat from the final bird, I ate the cheese because I was starving by that point.
Something that I might change for next time: perhaps add some dry herbs to the biscuit mix, but otherwise, it was great as is.
Dumpling recipe: 2 cups bisquick + 2/3 cup milk