| Chicken & Dumplings |
| This is My Mom's recipe... it is a great comfort food on a cold winters afternoon! I have modified it a tad bit, just to make it my own, but I can assure you, mine is no better than Mom's!!! |
| 5 T Cold Salted Butter 5 Lbs of Chicken, cut up (I just use breasts) 1 lg onion, chopped fine 1 C celery w/ leaves, diced 1/4 t Alspice 2 1/2 t baking powder 1/4 t salt 1/4 C heavy cream |
| 1 T olive oil (originally called for rendered chicken fat) 2 1/4 C broth 1/2 t pepper 2 c flour + 1 T 1 t sugar (originally called for karo syrup) 2/3 to 3/4 C Milk Chopped Parsley Salt to taste (I use Lawrys season salt) |
| Heat 2 T of butter w/ oil in a large dutch oven with a heavy bottom ove med heat. Add chicken a few pieces at a time and saute untill well browned on all sides, about 15 minutes. Do not le the butter burn! Take chicken out of pot, and saute onion for 1 minute. Stir in chicken broth, scraping up the browned bits on the bottom. Add the celery, pepper and alspice to pan, stirring to combine. return the chicken to the pot. bring to a boil. Lower heat ans simmer, covered, until chicken is tender, about 30 minutes. Combine the 2 C of flour, the baking powder, sugar and salt in med sized bowl, with a pastry blende or 2 knives cut in the rest of the butter until it resembles coarse meal. Stir in just enough milk to make a soft dough; do not overmix. Roll dough out onto a lightly floured board to 1/2 inch thickness. Cut into rounds with a 2 inch floured biscuit cutter. Lay into the pot, hitting a veggie or meat... cover and let cook approx 15 mins more. |
| Easier Dumplings |
| Add 3/4 C milk to 2 C bisquick. Mix throughly with fork. Drop by spoonfuls into chicken, beef or veg stew, while stew is boiling. Make sure you hit a veg ot pice of meat. Turn down heat to low simmer.Cook over low heat for approx 10 minutes with kettle covered. Makes 10 to 12 Dumplings. |