"Hunger is the best sauce in the world."--Cervantes

Chicken & Dumplings Recipe

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

Contributor:  
Contributor:  
Vilma Douglass
Added: Tuesday, April 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken
celery tops
onions, quartered
1 cup whole baby carrots
1 - 2 Tbsp poultry seasoning
1/2 cup Bisquick
1 cup milk or cold water

Dumpling Ingredients
1 cup Bisquick
1 egg
1 Tbsp milk

Directions:
Directions:
Boil chicken for 1 hour with celery tops, onions, carrots and at least 1 Tbsp of poultry seasoning. Remove chicken, cool and debone, set aside. Leave chicken broth (about 4 cups), along with vegetables in saucepan. Save remaining broth. Skim off any excess fat. Mix 1/2 cup Bisquick and 1 cup of milk or cold water to a smooth paste. Stir into slightly boiling broth slowly. Cook until thickened (about 15 minutes), stirring occasionally. Season to taste with white or black pepper and poultry seasoning. If you do not feel the mixture is thick enough, repeat the Bisquick process cutting the ingredients in half. Note: When dumplings are placed on top, mixture will thicken more. Add chicken to thickened broth.

Dumplings
Mix ingredients for dumplings thoroughly with fork. Turn dough onto well floured cloth covered board. Knead 2 - 3 minutes, until smooth and elastic. Roll out and cut into 1/2" strips. Place strips across stew, spoon a little of the stew over the strips. Place more strips going the opposite directions and spoon a little of the stew over the strips. Cook over low heat 20 minutes uncovered and 20 minutes covered.

Personal Notes:
Personal Notes:
We double the dumpling recipe because everyone likes lots of dumpling. You could choose to drop your dumplings rather than roll them. We prefer the strips.

 

 

 

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