I got a hankering for chicken and dumplings and had never made them before. I considered looking up recipes, but figured it would be more fun to just make things up as I went along. So here are my results.
First I made a roux. I had seen several shows on the food network explaining different types of roux from white roux to brick roux. The only type of roux I had made before is a white roux for gravy or Mornay sauce for macaroni and cheese. So I thought I would try making a slightly darker roux for more flavor. I cooked 3 tablespoons of flour with 3 tablespoons of butter in a pan on low-medium heat until it got slightly brown.
To this I added 2 quarts of home-made chicken stock. Unfortunately, the roux I had made was not enough. I should have doubled or tripled it. So in order to compensate for the inadequate roux I made a slurry (water with arrowroot powder) and stirred that in until it was the thickness I wanted.
After this I threw in some pre-cooked chicken (leftover from something else), a couple bay leaves, fresh thyme, salt, and freshly ground pepper. For the dumplings, I used my regular biscuit dough and just pulled off little chunks of dough and threw them into the pot.
I cooked that for 15-20 minutes. Delicious.
UPDATE (9/17/2007): I have found that the dumpling dough has a thickening affect. There is no need to make sure the broth is the desired thickness before adding the dumplings. The second time I made this I did double the amount of roux, but the broth was still not the thickness I wanted. Since I was camping and didn’t have a lot of ingredients to work with I just let it go and added the dumplings. The broth thickened right up.