Chicken and Dumplings Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large fryer (3.5 to 4 lbs)
1 large onion, chopped
1/2 bell pepper, chopped
2 stalks celery, chopped
4 chicken bouillon cubes
2 c. biscuit mix
1 c. milk
1 can peas and carrots
Tony's seasoning
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Directions: |
Directions:Place fryer in a large pot and cover with water. Put in chopped onions, bell pepper, and celery. Boil until tender ( about 1 hr). Remove chicken from pot and allow to cool. Strain stock and return to pot. Add water if necessary so you have about 2 quarts of stock. Place vegetables from stock in food processor and puree. Put puree into stock and add bullion cubes. Simmer on a low fire. Debone chicken when cool and set aside. Mix biscuit mix and milk to make dumplings. Roll out on a floured board to about 1/4 inch thick. Cut into 2 inch x 2 inch squares. Drop into slow boiling stock one at a time pushing them aside until you get them all in. Cook on a low fire for about 10 minutes. Add chicken and peas and carrots. Season to taste with Tony's or salt and pepper. Simmer about 10 more minutes. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:2 hrs |
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