A Letter from the Cottage - On Chicken, Dumplings, and Getting Them Just Right

michel1492
1 day ago
4 min read

My most dear and trusted Friend,

I pray thee receive this letter in good health and quiet spirit. The days have drawn shorter here, and the air carries that knowing which tells us certain pots must be set upon the fire with care. Such a one I now commend unto thee.

Begin early, ere the sun climbs high. Set thy chicken to boil softly in clear water, well salted, and haste it not. Let the flesh loosen from the bone in its own good time, for a hurried bird yields neither strength nor comfort. When it is done, take the meat away and gather it in fair pieces, and keep the broth close at hand, for it is rich with virtue.

When thou art ready to cook in earnest, set a stout pot upon the fire and melt butter therein. Add onions, carrots, and celery, and let them soften until they sweeten the air and gladden the senses. Dice thy potatoes small and add them next, for they lend body and kindly substance to the dish.

Now comes the seasoning, and this must be done with thought. First, stir in Wilde Garlek, that it may warm the pot and deepen its voice. Then add French Countryside, whose herbs speak softly of fields well kept and gardens long tended. Let the spices wake in the fat, ere any broth is poured, for spices ill-greeted grow shy and dull.

Return the chicken to the pot and pour in the saved broth. Let it simmer gently until the potatoes yield at the touch of a spoon. Then, lower the fire and stir in milk—slowly and with patience. Milk loves a quiet pot and bears no fondness for boiling, so tend it gently, as thou wouldst a child or a candle flame.

Peas may be added at the last, for they need but little time and bring cheer both in color and in taste.

As for the dumplings, take heed. They are not bread to be handled roughly, but a soft dough meant to be lifted by the spoon. Mix flour, leavening, salt, melted butter, and milk until the batter is loose and yielding. Add a small measure of Wilde Garlek here also, that the dumplings may speak the same tongue as the soup.

When the pot simmers softly—mark thee, not boiling—lay the dumplings upon the surface. Cover the pot well and lift not the lid, no matter how thy curiosity may trouble thee. Dumplings are born of steam, not of sight. Give them time, twelve or fifteen minutes, and then draw the pot from the fire and let it rest awhile, still covered, so all may settle as it should.

Remember this, dear heart: A tender dumpling comes of a wet dough, a gentle fire, and patience. If the dough be stiff, soften it. If the pot rages, quiet it. If doubt lingers, give it a little longer, and it shall reward thee.

May this dish warm thy board and bring ease to thy evening. Know that I think of thee whenever the pot is full and the hearth burns low.

From my Spice Keepers Cottage unto thine,

Thy devoted friend

Michel

Cottage Chicken & Fluffy Dumplings with Wilde Garlek & French Countryside

Serves: 4–6 Cook Time: about 45 minutes (plus chicken prep) Style: classic, soft dumplings cooked in-pot

Ingredients

Pre-Cooked Chicken

1 whole chicken or 2–3 lbs bone-in chicken pieces
Water, enough to cover
Salt, generously

Soup Base

3–4 tbsp butter
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
1½ cups potatoes, diced small
3–4 cups cooked chicken, shredded or chopped
4–5 cups reserved chicken broth
1½ tsp Wilde Garlek seasoning
1 tsp French Countryside seasoning
Fresh cracked black pepper, to taste
¾–1 cup milk
¾–1 cup frozen peas

Dumplings

1½ cups all-purpose flour
2 tsp baking powder
¾ tsp salt
2 tbsp butter, melted
¾–⅞ cup milk
½ tsp Wilde Garlek seasoning

Instructions

Prepare the Chicken (Pre-Work)

Place chicken in a large pot and cover with water. Salt generously.
Bring to a gentle simmer and cook until chicken is tender and easily pulls from the bone.
Remove chicken, allow to cool, then shred or chop into pieces.
Strain and reserve the cooking broth.

Make the Soup

In a large heavy pot or Dutch oven, melt butter over medium heat.
Add onion, carrots, celery, and potatoes. Cook 8–10 minutes until softened.
Stir in Wilde Garlek and French Countryside; cook 30 seconds to bloom the spices.
Add cooked chicken and reserved broth. Bring to a gentle simmer and cook 12–15 minutes, until potatoes are tender.
Lower heat and slowly stir in milk. Keep at a low simmer—do not boil.
Stir in peas and cook 2–3 minutes.

Make the Dumplings

In a bowl, whisk flour, baking powder, salt, and Wilde Garlek.
Stir in melted butter and milk just until combined.Dough should be soft and spoonable, not stiff.

Cook the Dumplings

Ensure soup is gently simmering, not boiling.
Drop dumplings by heaping tablespoons onto the surface of the soup.
Cover the pot tightly and cook 12–15 minutes without lifting the lid.
Turn off heat and let rest, covered, for 5 minutes before serving.

Tips for Super-Fluffy Dumplings

Dough should be slightly sticky—add milk 1 tbsp at a time if needed
Keep the soup at a gentle simmer, never a boil
Cover the pot and do not peek
Smaller dumplings cook more evenly
Resting the pot at the end ensures tender centers

Notes

Milk works beautifully in this recipe because the potatoes naturally thicken the broth. For extra richness, use whole milk. Dumplings are meant to be soft and tender—avoid overmixing the dough.