My Favorite Chicken & Dumplings Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
TO MAKE STOCK
1: Whole chicken,
3: Carrots, cut up
1: Yellow onion,
4 Stalks: of celery, chopped
2: Bay leaves,
1 tsp: Thyme,
2 tsp: Sage,
Pepper,
Pinch of salt,
5 quart: Water,
FOR CHICKEN SOUP BASE
3 cup: Strained stock,
2: Carrots, chopped
2: Celery ribs, chopped
1 Small: yellow onion, chopped
1/2 tsp: Sage,
FOR DUMPLINGS
2 1/2 cup: Flour,
3 tsp: Baking powder,
1 tsp: Salt,
3 tbsp: Crisco,
2 tbsp: Chopped parsley or,
1 tbsp: Dill weed,
1 1/4 cup: Milk,
Directions:
Simmer all stock ingredients in water for about 45 minutes. Remove
chicken from pot and cool until able to handle. Skin and bone chicken
and cut or tear into small pieces. Strain stock reserving 3 cups or
so. Add chicken and ingredients list for soup. Bring to a simmer
while you are preparing the dumplings.
Dumplings can either be made with Bisquick or you make them with the
ingredients listed above. Mix dry ingredients and cut in Crisco,
using a pastry blender or two knives. Add parsley or dill and stir
milk in with a wooden fork. Do not overmix. Drop by large spoonfuls
on top of the simmering soup. Simmer 5 minutes with the lid off,
then cover and simmer 15 to 20 minutes longer. Serve immediately.
This is adapted from a recipe from Jeff Smith, The Frugal Gourmet,
and is just heavenly.
Source from luhu.jp
chicken from pot and cool until able to handle. Skin and bone chicken
and cut or tear into small pieces. Strain stock reserving 3 cups or
so. Add chicken and ingredients list for soup. Bring to a simmer
while you are preparing the dumplings.
Dumplings can either be made with Bisquick or you make them with the
ingredients listed above. Mix dry ingredients and cut in Crisco,
using a pastry blender or two knives. Add parsley or dill and stir
milk in with a wooden fork. Do not overmix. Drop by large spoonfuls
on top of the simmering soup. Simmer 5 minutes with the lid off,
then cover and simmer 15 to 20 minutes longer. Serve immediately.
This is adapted from a recipe from Jeff Smith, The Frugal Gourmet,
and is just heavenly.
Source from luhu.jp