I roasted two chickens on Friday. We had roast chicken for supper, and then once the birds had cooled, I took all the meat off the bones and stored it for future use. I put the bones and pan drippings in the slow cooker, added some vegetables and bay leaves, covered with water, and cooked on low overnight. It made beautiful stock, which I had intended to store for soup, but just seeing it made me want to make chicken and dumplings.
I have gone on record as being a firm believer in the superiority of the drop dumpling, but my son-in-law favors the dreaded rolled variety. So today while I was making my yummy, fluffy drop dumpling recipe for the rest of us, I made an alternative recipe as well which involved rolling and cutting some of the other kind out just for Beau.
First bite...carefully considering flavor, texture, chicken-to-dumpling ratio...
Silly boy! Did he eat too much? Or did he learn too late that when the mother-in-law makes one meal for the family and a 'special' meal for just you, there could be a nefarious plot in the works? ;)