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Chicken and Dumplings Recipe

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

Debbie Harst
Added: Saturday, September 24, 2005


1 or 2 Whole Chickens cut up
(Are your favorite pieces of Chicken)
11/2 sticks of margarine
2 onions chopped
2 cans pillsbury buttermilk biscuits (Regular Size)
3 to 4 cups chopped celery
3 or 4 chicken bouillon cubes
Salt (to taste)
Pepper (to taste)

Cut up chicken (This recipe calls for leaving the chicken on the bone, however if you prefer the chicken can be taken off the bone after cooking.

In the largest dutch oven or pot you have, cook the entire meal in one pot.

Saute celery and onion in margarine in pot. Once the celery and onions are tender add chicken pieces and brown chicken.
Once the chicken is brown add enough water to cover all of chicken. Add bouillon cubes and simmer slowly to cook chicken for about 1 hour over medium heat.

Remove the chicken when it is done (meat will fall the bone) and place aside (you will make the dumplings in the same pot). Wrap chicken in foil
to keep moist.


To make dumplings: Flatten each biscuit out very then. Salt and pepper each biscuit and dust both sides with flour while flattening. Cut each biscuits into quarters.

Drop quarters into simmering chicken broth. Cook slowly (do not boil) for about 30-40 minutes. The biscuits will swell up but will get small as they get done. After dumplings are cooked, add chicken back to broth to heat chicken up with dumplings.




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