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Posts Tagged ‘Chicken & Dumplings’

This is an “All Day” recipe; I find I need to put things on to cook by 3 pm to have dinner ready by 6 pm. I am having a hard time with writing this due to its a multi stage task.

Also remove any excess fat from chicken and cut off tail if not done already.

To make stock:

  • 1 Whole Chicken (skinned)
  • Water to cover chicken
  • 2 tsp salt
  • 2 to 3 Bay Leaves
  • 1 Large Onion cut in large pieces
  • Celery tops (save stalks for later)
  • Several garlic cloves
  • Rosemary
  • Thyme
  • Parsley

To make Dumplings:

  • 2 1/2 cups Bisquick
  • 2/3 cups milk
  • 1 egg

Directions, Mix Bisquick and milk until soft dough forms, Drop dough by spoonfuls onto stew or soup, cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

To make meal:

  • 5 or 6 Sliced carrots
  • 1 medium Diced Onion
  • 4 or 5 stalks celery sliced
  • 1 tub sliced mushrooms
  • Salt to taste

Start with 1 whole chicken I remove the skin If you have trouble with this buy a fryer precut and skinned place in large pot cover with water now, I am of the opinion you flavor the stock as you cook it so I add the seasonings at this point. Bring to boil and then simmer for 1 to 2 hours till chicken is falling off the bones, turn off heat, then take a colander lined with cheese cloth and drain into another pot saving the broth set chicken aside let cool so now you have chicken broth, now separate the chicken from the bones and return just the chicken meat to the broth (Discard the chicken bones & cooked veggies and seasonings from making the broth) add sliced carrots & celery diced onion more parsley bring back to boil and cook till vegetables are cooked and sliced mushrooms just before adding dumplings.

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