Chicken and Dumplings

* One whole chicken or Chicken pieces with bone-in (I use chicken with the bone because the bone marrow is healthy for you. Especially during cold and flu season)

* Two or three stalks of celery (With the leaves; they're full of flavor)

* A whole onion, quartered

* Sometimes, I slice some carrots

* Salt and Pepper to taste

* Bisquick

* Milk and/or buttermilk

Cook the chicken and vegetables for a couple of hours (if you're adding carrots, wait until the last 30 minutes to add them) and let cool enough for you to touch without burning yourself. While the Chicken is cooling, make your dough. You can either roll it out on a floured surface and cut into strips or you can make drop biscuits. Depends on your preference. For me, it depends on how much time I have.

Strain the stock to make sure you don't have bones in it and remove the wilted celery and onions. Reserve the carrots to add back later, if you'd like along with the chicken.

Return the broth to a low, steady boil and drop your dumplings one at a time, trying not to stir too much or your dumplings will become a thick soup. Work quickly. Turn down the heat some and let cook on low for about 10 minutes. I add my chicken meat during this time. Turn heat down some more and put a lid on it. Simmer for about 10 more minutes without removing the lid till time is up. I like to add a little bit of buttermilk to mine before serving. I like the flavor of buttermilk. Again, this is a matter of taste.

Enjoy.

Written by aims814 Blog about this entry

This entry has 1 comments: (Add your own)

#1 Comment from detjebea5
3/4/08 9:37 PM | Permalink

I have been telling my hubby that I wanted to make some kind of dumplings and chicken. This recipe sounds yummy. We are going to need something hot and good with the weather turning cold and snowy again. Thanks

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Chicken and Dumplings