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Chicken and dumplings (updated) Recipe

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This recipe for Chicken and dumplings (updated) is from The Mellody Family Cookbook, 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:  
4 whole chicken legs
6 chicken backs
2 celery ribs
3 large carrots sliced
3 bay leaves
1 large onion
2 tsp thyme
3/4 cup matchstick carrots

Dumplings
3 cups bisquick
1 cup milk
2 Tbsp buttermilk powder
1 Tbsp oil

Directions:
Directions:
Add to a large stock pot: chicken legs and backs, celery, carrots, onions, bay leaves salt and pepper. Cover with water and boil for 45 minutes. Remove chicken legs and let cool a bit then remove skin and bones then cut up into bitesize pieces. Add chicken bones back to the pot and simmer for 2 hours. Remove from heat and strain broth.
If you want thicker broth like gravy thicken here. (I usually use 3 Tbsp cornstarch and 1 cup cooled gravy).
Add thyme and return cut up chicken to the pot. Prepare dumplings
Dumplings
Combine dumpling ingredients. Drop by large spoonfuls on top of boiling soup. simmer covered for 10 minutes and uncovered for 10 minutes.

Personal Notes:
Personal Notes:
This is how Grandma Mary Donohoe used to make it.

 

 

 

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