Grain Free Chicken and Dumplings

cauliflowerGrain Free Chicken and Dumplings

Comfort foods are amazing. They can remind you of a special time in your childhood and just generally soothe and heal your body, mind and spirit. My husband and I are contending with a bit of a cold today and some chicken and dumplings, like my Mom used to make sounded just right. Only grain free.

Once a month I buy 2 chickens, as well as my eggs, from a local farm that I completely trust. They are family owned and they let the chickens live a free and happy chicken life, not a caged one. They provide amazingly kind shelters for their “ladies”, as they call them and treat them like fellow family members.  I get about 4 meals and 8 cups of chicken stock from each of the chickens. Nothing goes to waste and all of the bird is honored deeply.

This recipe uses shredded chicken picked from a previously roasted whole chicken, frozen and thawed for this meal as well as stock made by boiling the bones and skin from the chicken after all the meat was removed. You could also buy chicken thighs or breast, cook it and shred it and buy chicken stock, but it’s cheaper to buy a whole chicken, roast it (or crock pot it for several hours) and then pick it clean and freeze what you don’t eat in 1 or 2 cup portions for later meals.

Grain Free Chicken and Dumplings

1 head cauliflower, cut in half

@ 2 cups shredded chicken (leftover from cooked whole bird)

4 cups chicken stock, split in half (made from bones and skin left from picked clean bird)

2 cups water

@ 2 cups chopped carrots

@ 1 cup chopped celery

@ 1 cup parsley or carrot tops (optional)

1/2 teaspoon thyme

1/2 teaspoon pepper

1 teaspoon sea salt or Himalayan salt

additional 1/4 teaspoon sea salt or Himalayan salt

1 egg

1/4 cup coconut flour

1/4 cup tapioca flour or arrowroot

 

1) Chop half of the cauliflower and add it to 2 cups of the stock and 2 cups of water in a large pot and bring to a boil. Turn down and simmer for 10 minutes.

2) While that is cooking, chop the other half head of cauliflower and run through a food processor until it is very fine and grainy looking. Add a half inch or so of water to a pan and bring to a boil, then add the cauliflower grains to the water and cook for about 5 minutes. Drain through wire mesh strainer and rinse with cool water. When cool enough, place on a doubled over piece of cheesecloth or a thin dish cloth and squeeze while twisting to get all the liquid out. Set aside in a medium bowl.

3) Pour the cauliflower and stock into a blender and liquefy to make a smooth and thick cream like base. Pour back into the pot and add carrots, celery, parsley, salt, pepper, thyme the rest of the stock and the chicken and bring back to a simmer for about another 10-15 minutes while making the dumplings.

4) Add an egg, both flours (or arrowroot) and 1/4 teaspoon salt to the cauliflower grains you set aside in the medium bowl and stir well with a spoon. Then knead with your hands for a couple minutes until it feels nicely pliable and holds together well. Only takes about 2 minutes.

5) Check on the soup. If the carrots are tender and seasonings are as you like, then form the dough ball into about 9, 1/2 inch dumplings and drop then into the soup. Let them rise to the top on their own. Put the lid on the pot and let simmer on low for about 10 minutes. Serve.

Adapted from: http://paleoparents.com/2013/guest-post-popular-paleo-cauliflower-dumplings-with-creamy-chicken-soup/

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