Chicken or Turkey with Dumplings

This recipe makes six servings with just two and half cups of meat. You may wish to read about poultry rendering before you take the next chicken or turkey out of the oven. Double the recipe to serve twelve.

When adding cornstarch to a hot mixture, begin with the measure of cornstarch in a small bowl, dribble in the liquid that will accompany it slowly, stirring constantly, to avoid lumps. Pour the smooth mixture into the hot pot slowly, stirring constantly.  

1 large onion (chopped medium fine)

2 T cooking fat (butter, oil, olive oil, chicken or turkey fat)

2 ½ teaspoons sage

2 teaspoons rosemary

1 ½ t ground pepper

½ teaspoon tarragon

3 Tablespoons of cornstarch

2 cups poultry stock (chicken or turkey – depending on your meat)

2 cups red potatoes, chunked with skins on (about 14 red creamers, quartered)

2 cups carrots, chunked (about 3 large carrots)

1 ½ cups celery, chopped (about 2 long stalks)

2 ½ cups of cooked turkey or chicken in chunks (can use both light and dark meat)

2 Tablespoons cornstarch blended into 1 ½ cups skim milk

Better than Bouillon turkey or chicken flavoring to taste.

2 Tablespoons Vermouth

Egg noodles

Before you start cooking, prep the vegetables, meat and spices for introduction at the right time. The spices can be combined in one prep bowl. You can use prepared chicken or turkey broth or stock, but you may want to keep your Better than Bouillon handy as the broth may be bland. Better than Bouillon allows you to add just enough flavor for your taste. It also has a richer flavor profile than bouillon cubes. 

1. In a large Dutch Oven heat the cooking fat and add the onions. Sprinkle the spices over the cooking onions. Once the onions have softened a bit, sprinkle the cornstarch over them evenly.
2. Dribble the stock into the pot slowly, stirring constantly, as the cornstarch will immediately thicken the liquid. Once all the stock is combined, add the potatoes and carrots, cover and allow the pot to simmer on low heat for about 20 minutes until the potatoes and carrots begin to soften.
3. Add the meat. When the pot starts to bubble again, add the milk and cornstarch mixture.
4. The skim milk will not have enough fat to separate, and the cornstarch will keep the mixture thick and hearty. Taste and see if you need a bit more turkey or chicken flavor. Add Better than Bouillon by the half teaspoon as it is very concentrated.
5. Add the vermouth and celery. Between these two and the bouillon, there should be enough flavor that you probably don’t need added salt.
6. Prepare the egg noodles according to the package instructions. Once done and drained, serve the poultry mixture over the egg noodles.