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Chicken and Dumplings Recipe

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

Contributor:  
Contributor:  
Ruth Tschida
Added: Wednesday, September 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
One good size (approx. 4 lbs) frying chicken or a stewing chicken (takes longer) or boneless chicken breasts. (The skinless breasts are easier

Directions:
Directions:
Wash the chicken, pat dry and cut into pieces
Place in large, covered soup pot. Add soup bullion (Half a pot of water with 2 tablespoons instant chicken boullion)
Add one to two medium onions cut in pieces, about four celery stalks cut in strips, approximately four cut carrots also cut in slices
Bring to a boil, reduce heat, cover and simmer for at least an hour and a half or until the chicken is tender. Drain off fat. If a whole chicken was used, take chicken and veggies out, remove skin from chicken. You can also debone chicken if you like. Add chicken and back to defatted stock. You can also add more cut carrots and celery.
Dumplings: The recipe is on the Bisquick box. Mix 2 -1/4 cups of Bisquick mixed with 2/3 cup milk. Add salt and pepper. Increase heat slightly so broth is slightly bubbling. Spoon mixture onto top of chicken and broth. Cook for 10 minutes uncovered and then covered for 10 minutes. The broth should have thickened to a light gravy consistency.

Serve directly from the pot.

 

 

 

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