HOW DO YOU MAKE YOUR HOME MADE DUMPLINGS AND CHICKEN?!
Answers:
Chicken & Dumplings
Yields: 6 servings
2 whole chicken breasts, & 4 chicken legs (4 pounds in all)
3 small onions, quartered
4 medium carrots, pared & cut in 2-inch pieces
2 stalks celery, cut up
1 can (10 3/4 oz) condensed chicken broth, undiluted
2 1/2 teaspoons salt
2 bay leaves
1/8 teaspoon pepper
1/4 teaspoon dried thyme
2 tablespoons lemon juice
6 tablespoons flour
Fluffy Dumplings:
1 cup buttermilk biscuit mix (I use Bisquick & double the recipe)
1/3 cup milk (again, double the amount)
Wash chicken pieces; pat dry. Split breasts in half; cut in half crosswise. Cut drumsticks & thighs apart.
Put in 6-quart Dutch oven. Add onion, carrot, celery, undiluted chicken broth, salt, bay leaves, pepper, thyme, lemon juice, & 3 cups of water. Bring to boiling over high heat; reduce heat; simmer, covered, 35 minutes, or until chicken & vegetables are tender. With slotted spoon, remove chicken & vegetables to platter.
Strain broth into large bowl, measure broth (you should have 5 cups), & return to pan. Bring to boiling. In a small bowl, blend flour & 1/2 cup water until smooth; pour mixture into boiling broth, stirring constantly. Boil 1 minute, or until broth thickens. Return chicken & vegetables to Dutch oven. Bring to boiling, covered.
Meanwhile, make Fluffy Dumplings:
Prepare biscuit mix with milk as label directs. Drop dough by rounded tablespoonfuls onto top of boiling chicken & vegetables. Cook, uncovered, 10 minutes. Cover tightly; cook over medium heat (mixture should be bubbling), 10 minutes longer, or until dumplings are puffed & wooden pick inserted in dumpling comes out clean. Remove from heat.
Arrange on large platter; garnish with parsley.
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Chicken & Dumplings
1 small chicken
Water
Pinch of salt
2 cups of all-purpose flour
3 tablespoons butter shortening
1/2 cup buttermilk
1 egg
Boil chicken, adding salt to taste.
When tender, pull chicken from the bone & return to the broth.
Pour flour into a bowl, leaving a hole in the middle. Add 1 egg & enough buttermilk to form a doughy consistency (similar to how you would make biscuits).
Sprinkle flour on cutting board. Pinch off part of the dough & roll into a thin sheet & cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used.
Add salt & pepper to taste & simmer until tender. Allow the dumplings to thicken the broth until it is a creamy consistency.
Peace.