Denise Solis Chicken and Dumplings In a large pan like a Dutch oven or stock pot. Boil 3 to 4 lbs bone in chicken (if you use boneless chicken the broth will not be rich enough) in salt water I use the palm of my hand to measure the salt about a tablespoon I would say, cook until fully cooked about 45 minuets. Remove chicken from the broth, but save the broth. When the chicken has cooled down, pick the chicken off the bone shred it so the piece’s are not to big. Add a can or 2 of chicken broth Dumplings In a medium bowl mix’s with a fork 1 cup of bisquick (or another backing mix) 2 cups all purpose flour About a teaspoon of salt About a tablespoon of oil In another bowl beat 2 or 3 eggs with a fork, then add about a ½ cup of milk and mix well. Pour the egg and milk mixture into the flour mixture. Mix to make a dough, if to dry add some more milk, if to dry add some more flour. After mixing this, turn the heat back on for your broth. On a floured surface put you dough down and pat it with floured hands, and roll out with a rolling pin until about ¼ inches thick. With a floured knife cut the flattened dough into about 1 ½ inches squares. This is kind of messy! Add the chicken back to the broth and bring to a boil, not a hard boil but boiling. Now I pick up a few squares at a time and drop them one at a time into the broth, not all in the same spot so they don’t stick together. Continue to add the dumpling and stir gently so not to break the dumpling up to much. Now continue to cook for about ten minuets. Gently stirring often until dumpling are cooked.
Posted on: Tue, 18 Jun 2013 23:20:38 +0000
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