for chicken and broth
-1 family size pack of drumsticks
-seasoning of your choice
(I used the following:
3 sprigs of fresh rosemary
about 10 sprigs of fresh dill - I LOVE dill
4 large cloves of garlic chopped into large pieces
1/2 large red onion chopped into large chunks
2 tablespoons poultry seasoning
pinch of red pepper flakes
1/4-1/2 teaspoon of sea salt
1/2 teaspoon of fresh creacked black pepper
Place all drumsticks in large pot and cover with water, about 2 inches above chicken, add seasonings and allow to come to rolling boil. Lower heat and continur boil till chicken is done (hint, when it falls off the bone it's done). Add more water as needed during boiling process. This should take 1-2 hours depending on how high you keep the temp. While your chicken is boiling start your "dumplings" from this recipe
LAUREN'S FLUFFY BISCUITS
1 cup plus 2 tablespoons almond flour, 4 ounces
1/4 teaspoon salt
3/4 teaspoon baking powder
1 1/2 tablespoons cold unsalted butter
4 egg whites
In a medium bowl, mix the almond flour, salt and baking soda or powder with a fork. Cut in the fat using the fork until the butter is all incorporated and the mixture is crumbly and not dry. Chill this mixture for at least 5 minutes and preferably longer to get the fat as cold as possible. (I left this in the fridge while separating the chicken from the bone and filtering the stock - explained in next section)
In a small bowl, beat the egg whites with the fork until they look foamy. Add the egg whites to the almond flour mixture and whisk together with the fork for just a couple seconds breaking up any large chunks of flour. The batter will be thin and lumpy. Divide this into four portions in a muffin top pan greased very well or lined with nonstick foil. Bake immediately so that the fat doesn't start to get warm. Bake at 400º for about 12 minutes or until golden brown.
Makes 4 biscuits **
After your chicken is done use a large colander to drain the broth into a bowl separating the chicken and bones from liquid. Pick chicken off bones and place in separate bowl. Save bones and fat as they can be boiled again to make more stock. Stock is VERY cheap and easy to make at home, freezes beautifully and when you make it yourself you know EXACTLY what's in it - great for folks with food allergies.
CHICKEN DUMPLING SAUCE
3-5 carrots diced up small
1 stalk celery diced up small/
12-15 fresh green beans snapped at the ends and diced into small pieces
1-2 bunched of fresh green onions, diced small
1-1 1/2 sticks of unsalted butter
1/2 cup GF Bisquick baking mix (or the low carb baking mix I posted here previously)
6-8 homemade chicken stock
chicken from stock
In the pot that you boiled the chicken in melt 1 stick of butter, after it's melted add carrots, celery, green beans and green onions, cook for about 5 minutes, till they start to soften and onions and celery begin to clarify. Judge the amount of butter left in the pot and if you need more add 1/2 stick more (you most likely will). As soon as additional butter melts add bisquick stirring constantly to make a roux. When roux begins to brown add broth and stir till even consistency is achieved, Add chicken, bring to boil then turn temp down to low. As sauce cooks it will thicken to a traditional chicken dumpling consistency. While this is cooking finish mixing the biscuits and bake in oven @ 400 for about 12 minutes. I made mine more round than I should have and had to bake them an additional 6-7 minutes and they were still not perfectly done in the center but since I was pouring sauce on top I didn't worry about it. Once sauce has reached the thickness you desire turn off heat. When biscuits finish baking crumble 2 in a bowl and ladle the sauce on top. Tastes almost identical to the very unhealthy chicken dumplings I grew up eating and even got my "you gotta batter and fry it to make it edible" mother's seal of approval. Uing 2 biscuits provides only 6 carbs, 6 g of fiber and 10 g of protein - not sure on the breakdown of everything else but I know that this is THE most healthy version of an old souther classic you could possibly make. Next time I will you use the low carb baking mix to make the roux rather than the bisquick, I've just been on a lot of strong pain killers for a few weeks not and simply ran out of steam.
happy Healthy Eating!!
**I doubled the biscuit recipe and came out with 9 equal size portions that I baked in a square glass baking dish. If you're not accustomed to GF baking you'll want to make the biscuits out round thinking they'll flatten as they bake - this is not the case, you're going to want to make them more flat, GF stuff doesn't rise or expand in the same manner than tradition baking does, but that's something you'll learn along the way
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