I shun plastic whenever possible. So my meats, poultry and fish are wrapped in foil in the freezer. I think it keeps them better than plastic bags, less freezer burn, etc. Now this poses a problem, mainly identification. There are many ways to solve this – freezer pens, freezer tape, segregation. The latter is what I’ve always done. I just have everything separated and I can reach in and grab a wrapped package and know if it’s chicken breasts or ribeye.
Or at least I could. Something happened this week. I’m blaming it on a capricious freezer fairy. But I have reached in, grabbed a foil wrapped package, put it in the refrigerator to thaw, unwrapped it and WTF?! Chicken thighs turned out to be chicken breasts, not that big of a deal. Hamburger turned out to be small piece of sirloin. A little more challenging.
Tonight I thought for sure I had it right. Boneless chicken thighs. I was going to slice them up, stir fry them with some green onions, garlic and Ponzu sauce and serve with brown rice. Yummy and easy.
My chicken thighs? London broil. Luckily it was still slightly frozen, so I could slice it thin without too much effort and then I prepared it just as I would have the thighs. Whole different flavor, but what the heck, I’m always up for a little adventure in cooking.
Tomorrow? I’m still searching for those boneless chicken thighs. This time I”m sure I have it right. BBQ and garlic mash potatoes. Or not.
BTW, sliced up the tomato today and it was awesome. Can’t wait for the real harvest.
Creamy Chicken & Dumplings
- 2 boneless chicken breasts
- 4 boneless chicken thighs
- 2 sprigs of parsley
- 2 stalks of celery, chopped, w/leaves
- 1 small onion, chopped
- 2 tsp salt
- ½ tsp pepper
- 32 oz chicken broth or water
- 1 tbsp flour
- ½ cup milk
dutch oven or large saucepan
Cut chicken into large pieces add all ingredients (except flour & cream), to saucepan bring to a boil, reduce to medium and cook for 20 minutes. Stir flour into cream, add to saucepan with chicken, bring to low boil, stirring constantly. Add dumplings.
- 1 cup flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
- 2 tbsp vegetable oil
Mix together of dry ingredients, add milk and oil, stir just to moisten. Drop by spoonful into boiling chicken mixture (do this lightly, so they sit on top). Cover and simmer on med-low for 12-15 minutes. Remove dumplings with slotted spoon. Serve immediately.