Thursday, July 24, 2008
Chicken and Dumplings Recipe
Tonight, I made a pot of chicken and dumplings. Not a lot of people have a taste for chicken and dumplings. If you happen to like this dish, here's the way I make them. You'll have to bare with me because I don't go by a recipe.
1 Young Fryer Chicken
2 cans Pillsbury Grands Biscuits Butter Flavor (not flaky)
2 cans Chicken Broth Reduced Sodium
Put chicken in a 5 qt. stockpot or slow cooker/crockpot. Pour hot water over chicken in the pot just over the chicken. Normally, I put a bay leaf or a couple of dashes of dry basil along with some seasoned pepper and salt. It all depends on the size of the bird. I'm sure fresh basil would taste better, but I don't have an herb garden. Sorry!
Cook the chicken on medium to low heat until you can put a fork all the way through without resistance. At this point, turn off heat and take off stove eye. Carefully, place the chicken in a pan to cool. When cooled enough to touch, remove the skin & bones from the meat and discard.
Drain chicken stock into a large bowl, leaving only about 1 1/2 quarts of stock in the stock pot. Set the bowl aside for later use. Open and pour 2 cans of chicken broth into the stockpot. This puts a buttery flavor to your stock. Put pot back on high heat until a rapid boil.
Place chicken into stock mixture. Bring to a boil and turn heat down to a medium (low boil).
Take biscuit dough and either pinch or cut into pieces. Place the biscuit pieces a little at a time into boiling pot. Don't put a lot of dough at a time because the dough will stick to each other. Try not to stir your pot right after you placed your pieces of dough. It can make the stock turn a little milky, but then you might like that version.
Season with pepper and salt as you go. Make sure the stock mixture is equal with the chicken and biscuit to keep it moist. Stir occasionally so the chicken won't stick to the bottom. When all the biscuits have been added, cook for another 5 minutes.
Remove from stove to cool just a little bit because it will be very hot. Makes approximately 8-10 servings.
Note: If you like more chicken and less dumplings, just use 1 can of butter biscuits. Make sure there's enough stock to keep the dish moist for leftovers. When you go to warm it up the next day and it looks a little dry, just open another can of chicken broth equivalent to the amount of chicken and dumplings. Mix together and heat up in microwave or stove.