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Chicken and Dumplins Recipe

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Chicken and Dumplins image
Chicken and Dumplings

 

This recipe for Chicken and Dumplins, by , is from Perfect Strangers, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Crystal Baird
Added: Sunday, April 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 bone in, skin on chicken breasts (Remove the skin of ONLY 1 chicken)
salt
pepper
32 oz box of chicken stock
11/2 cups water (give or take)
1 1/2 tsp garlic powder
1 tsp onion powder
dash of cayenne (literally a dash)
1 TBS fresh minced parsley
about 1/2 tsp sage
2 TBS butter
4 tubes of Phillsbury country biscuit (the cheap ones that come in a for pack, small biscuits)

Directions:
Directions:
Place the chicken, stock and water (you may have to add more water, just make sure it covers the chicken) in a big pot and boil on med heat until it starts to simmer, then turn to low and let it continue to simmer for about an hour and a half (just makes it more tender the longer you simmer)

Remove chicken and place on a plate to cool (remove skin and poke holes in the meat so it cools faster)

Add remining ingredients (except biscuits and chicken) to the pot and continue to let it simmer. You can turn it up to about medium low.

Unwrap biscuits and take one at a time and smash it to flatten a little and cut into 6-8 pieces and drop into simmering water.

Once chicken has cooled shredd and return to the pot (discard skin and bones)

Simmer for a little while longer until it thickens and the dumplings are no longer raw. If it doesn't thicken then do a corn starch slurry, but it was really thick for me.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
Adrienne this is one of those recipes thats great to make when its yucky weather outside and you need something comforting. It is rather time consuming, but well worth the wait. The leftovers are even better the next day. I hope you enjoy!

 

 

 

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