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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings is from The Melting Pot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 lb. whole chicken
2-3 cubes chicken bouillon
Salt and pepper to taste
Garlic powder to taste
1 onion, chopped (optional)
1-2 carrots, chopped (optional)
2 c. Bisquick mix (do not pack down)
2/3 c. milk
Directions:
Directions:
In a large pot over medium high heat, combine the chicken, bouillon, garlic powder, salt and pepper with enough water to cover all (don't forget to add extra for evaporation). Bring to a boil, reduce heat to med-low and allow to simmer. Add the onions and carrots, then allow to simmer for one hour, or until vegetables are tender and chicken is done. You may need to rotate the chicken while boiling and check it. Once chicken is done you can remove and allow to cool and continue cooking vegetables if needed.
Take cooked chicken, remove skin and shred chicken. Place shredded chicken back in pot.
Dumplings:
Bring above to a boil. Combine Bisquick mix and 2/3 c. milk (you can add some salt, pepper and garlic powder), then mix until soft dough forms.
Drop by spoonfuls into boiling "stew". Reduce heat and cook uncovered for 10 minutes, then cover and cook an additional 10 minutes. Remove from heat and serve.

 

 

 

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