NEW YORK --This week's Neighborhood Eats visits The Country Kitchen in Bedford Stuyvesant, Brooklyn.
Eating southern may not be the healthiest way to go, but the Chicken and dumplings are to die for."My mom and dad used to bring me here on Sundays and I loved it," said one restaurant-goer. They serve everything ranging from peppered steaks to collard greens, and even sausage bacon for breakfast. Paul Royal used to come to the restaurant, and then one day in 2004 he decided to buy it. "The owner was retiring, and I bought it," he said. Now he gets to eat at the place all the time. "My favorite is the chicken and dumplings," said Royal Chef Charlie makes the delicious dumplings with flour, a little salt and oil, he later mixes it into little crumbles adds milk, and rolls it out before he cuts strips of dough. The doughy dumplings puff up once they're added to the chicken stew, the dish is served once a week the dumplings are the regulars' favorite. The restaurant is located at 1991 Atlantic Avenue in Bedford Stuyvesant. --
Recipe Chicken stew: 1 (2 1/2-pound) chicken, cut into 8 pieces
3 stalks celery, chopped
1 large onion, chopped
1 bay leave
2 carrots, chopped
2 chicken bouillon cubes
2 tsp salt
1 tsp pepper
1 tsp garlic powder Directions: 1. Place the chicken, celery, onion, bay leaves, bouillon, salt, pepper and garlic salt in a large pot. 2. Add 4 quarts of water and bring to a simmer over medium heat. 3. After about 40 minutes, remove the chicken from the pot and discard bones. 4. Return the chicken meat to the pot. 5. Keep warm over low heat. Dumplings: 1/4 cup vegetable oil
1 cup milk
2-1/2 cups unbleached flour
1 teaspoon each salt & sugar Directions: 1. In large bowl combine salt, flour and oil. Mix, use hands if needed. 2. When crumbly, add in milk, and mix. 3. Lightly flour a work surface and roll out dough, slice inch wide strips, or any size you prefer to make dumplings. 4. Drop into simmering soup. 5. Avoid stirring while the dumplings float to the top (about 3-5 minutes). 6. Serve and enjoy!