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Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, April 7, 2008


8 bone in chicken breasts
1 T salt
3 celery ribs, cut into 1" cubes
2 medium onions, cut into 1" cubes
3 very large carrots, cut into 1/4" slices
8 medium potatoes, peeled and cut into cubes or quartered
1 t parsley flakes
salt & pepper to taste

1 2/3 c bisquick
2/3 c milk

Skin chicken breasts and place in 5 quart pan. Cover with cold water, leaving 2" space at top. Add salt and bring to a boil. Turn down to low heat and tilt lid so that it continues at a low boil. Skim waste off top as needed. Cook for 1 to 1 1/2 hours, until done. When done, remove chicken from pan and strain broth.

In separate pan place 3 quarts of broth. Add celery, onion and carrots. Bring to boil and keep at low boil for 15 minutes.

Add potatoes, parsley flakes, and salt and pepper- to taste. (Note: a generous amount of pepper may be needed). Keep this at medium boil for 15 minutes. If needed, add additional broth to pot.

Continued - Chicken and Dumplings

Meanwhile, remove the chicken from the bone, leaving in large chunks. Then add chicken to pot.

Mix biscuits (Bisquick and milk) and add to top of pot by teaspoons fulls. Dumplings should not touch eachother when added, they will plump out and eventually cover top. Let cook for 10 minutes uncovered and then 10 minutes with the cover on.




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