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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken with Dumplings Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 teaspoon salt*
1/4 teaspoon pepper*
3-4 carrots, pared and chunked
1 medium onion, sliced
2 celery stalks, sliced
4-5 lbs. roasting chicken, cut up, or breasts, legs, thighs
1 cup milk
1/3 cup unsifted flour
1/4 teaspoon dried thyme leaves

Dumplings:
1 egg, slightly beaten
1/2 cup milk
2 cups Bisquick
2 tablespoons fresh chopped parsley
Directions:
Directions:
In a 4 quart pan, bring salt, pepper,carrots, onion,celery and enough hot water to cover. Add chicken, then simmer, covered 1 hour, or until chicken is tender. Remove chicken and veggies, let chicken cool. Cut chicken off bones into large pieces. Skim fat off broth. Measure broth, adding water if necessary, to make 4 cups. Return broth to kettle. Gradually add milk to flour, stirring until smooth, then slowly stir this into the hot broth, bringing to boiling, stirring until well blended. Add chicken, veggies and thyme. Turn heat down.

In medium bowl, combine eggs and milk, add Bisquick and parsley, stirring until well blended. Drop batter by tablespoon onto simmering chicken mixture. Cook uncovered over low heat, 10 minutes. Cover tightly, cook 10 more minutes.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
*Katherine usually uses Mrs. Dash instead of salt & pepper, sprinkling it on the veggies and water.

 

 

 

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