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

Chicken and Dumplings Recipe

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

Contributor:  
Contributor:  
Stephanie Massengale
Added: Thursday, July 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 lb.) chicken, cut in quarters
2 celery stalks, cut in small chunks
4 carrots, peeled and sliced
1 onion, cut in quarters
4 sprigs fresh thyme (or 1 tsp. dried thyme leaves)
salt and pepper to taste
2-1/4 c. baking mix (Bisquick works best)
2/3 c. milk

Directions:
Directions:
Season chicken with salt and pepper. In a large pot, place celery, carrots, onion, thyme and chicken with chicken on top. Fill pot with water to cover chicken pieces. Simmer on medium heat until chicken is poached and vegetables are tender. Let cool.

When cool enough to handle, shred the meat, discarding skin and bones (reserving stew). Return meat to the stew and bring to a boil.

Stir baking mix and milk until soft dough forms. Drop by spoonfuls onto boiling stew. Reduce heat; cook uncovered 10 minutes. Cover and cook 10 minutes longer.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
If you're rushed for time, you can substitute boneless, skinless chicken breasts and canned chicken broth.

 

 

 

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