Chicken and Dumplings

FacebookTwitter

Boil down chicken bones and strip the meat. skim off a little of the broth and add 3 strands saffron and let sit for 10 - set aside. To the pot add 2 cups organic chicken broth, pinch of cinnamon, 1 tsp. garlic, pinch of ginger, poultry seasoning, salt, pepper, oregano and red pepper flakes and whatever fresh veggies I have (onions, carrots, celery and shreds of broccoli). Cook till tender.

Mix up the dumplings
1 1/2 c. all purpose GF flour * (I use Bob's Red Mil)
2 tsps. aluminum-free baking powder
3/4 tsp. salt
3 tbsps shortening (I use grapeseed oil)
3/4 c. potato milk

Measure flour, baking powder and salt into bowl. Cut in shortening (or oil) thoroughly until mixture looks like meal. Stir in the milk.

Add the saffron to the pot. Drop in the dumplings -- cook 10-15 until done.