Stevenc150 Hook it up with the C&D Recipe... I love me some good chicken and dumplin's
"Chicken & Broth"
- 3 quarts water
- 3 to 4 lbs. of chicken breast
- 2 tsp. salt
- 1 small onion sliced
- 2 stalks celery chopped
- 1 clove garlic, peeled & quartered
- 1 bay leaf
- 4 to 6 whole parsley leaves
- 1 1/2 tsp. coarse ground black pepper
- 1 tblsp. lemon juice
- 14 oz. can chicken broth
"Dumplins"
- 2 cans of small flaky biscuits (I don't like buttermilk ones, but it's up to you)
Cooking Directions
1. Bring water to boil in large pot. Add chicken, 1 tsp. salt, onion, celery, garlic, bay leaf, and parsley to pot. Reduce heat to Low/Medium (setting 3 of 8 on our stove) and cook chicken, uncovered, for 2 hrs. The liquid will reduce by 1/3 or more.
2. When the chicken is cooked, remove it from the pot and set it aside. Skim the top of the stock to remove most of the vegetables and floating scum. For the most part, you just want the stock and the chicken, toss what you skim.
3. Add 14 oz. chicken broth to pot. (More or Less than 14 oz., your preference) Add coarsely ground pepper, 1 tsp. salt, lemon juice; re-heat stock over medium heat while preparing dumplins.
4. Roll biscuits out on floured surface, and tear to size preference.
5. Drop dumplins into simmering stock. The dumplins will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20 - 30 mins. until thick. Stir often.
6. While stock is thickening, the chicken will have cooled enough to handle. Tear all meat into bite-size or larger pcs. and drop them in. Continue to simmer after dropping chicken in for another 5 - 10 mins. gently stirring all the while.
7. When gravy has reached desired consistency it's ready to serve. Very good with steamed veggies if desired.
Again, delicious in my opinion. If you like, kick me a rep., my stinkin' fingers are cramping.