Chicken and Leek-Feta Dumplings ($3.75/pp serves 5-6)

 My Mom used to make this all the time when we were kids! But she used necks, backs and wings they were very cheap back then, I believe sometimes those pieces ended up in scrap pile at stores. Of course she didn't add leek and feta to her dumplings, she had her first leek this summer! She would have if she knew of them back in the day! What we have available today is truly amazing but what is even better is how local everything can be! Doing some old school cooking with a twist!

1 Sweetgrass stewing hen
1/2 Old Path yellow onion
2 The Farm garlic cloves, peeled and smashed
1 c white wine (optional)
2 sprigs fresh rosemary
2springs fresh thyme
2 c chicken stock, your own is best (check out Sept.17,20 11 blog)
2 c water
4 Old Path carrots, cleaned and sliced about 1"
4 The Farm potatoes, cleaned and cut into large chunks

DUMPLINGS:
3/4 c unbleached AP flour
3/4 c white wheat flour
3 tbs Gaia's Breath lard
2 tsp baking powder
3/4 tsp kosher sat
3/4 c whole milk (I measure a cup, sometimes you need more), room temperature
1 bunch of The Farm B/B leeks, cleaned, sliced thinly
2 tbsp butter and 2 tbsp olive oil
4 oz Mountain View Feta cheese, crumbled
fresh ground black pepper, to taste

Preheat oven to 325 degrees F.
In a large oven safe pot place stew hen, onion, garlic, rosemary, thyme. Pour stock, wine, if using, and water into pot. Bring to a boil. Cover and place in oven and cook for 1 1/2 hours.

While hen is stewing, in a large pan, caramelize leeks in 2 tbsp butter and 2 tbsp oil. Set aside when done to cool.

When the hen is done, remove from pot and place on a platter, allow to cool. Strain out herbs, garlic and onion from stock. Place pot over med heat and add in potatoes and carrots. Bring to a boil, then reduce to a simmer to cook veggies, about 20 minutes.

When hen is cool enough to handle, remove and discard skin (where are those dogs??probably right at your feet, give them a treat!). Shred meat from entire carcass. (you can save the bones, freeze them, for the next time you make stock). Reserve meat.

In a large bowl combine flours, baking powder and salt. Cut in lard to form pea size pieces. Pour in 3/4 c milk, stir with a fork to combine. (if dough is dry add a little milk, a tsp at a time). Fold in leeks and feta.

When potatoes and carrots are fork tender, (the stock got slightly thick) return the meat to pan. Bring back to a boil. Using two soup spoons (serving spoons) scoop dough and gently scrap off  ON broth, (try not to drop into liquid) filling around the top of the pot. Depending on spoonful, you will get 10-12 mounds.Cook for 10 minutes uncovered, then cover and cook for another 10 minutes.