Saturday, November 09, 2013

Chicken and Dumplings - the Easy Way

Sorry about the picture - the lighting was all off!

The other day I found a chicken in the freezer that was obviously about to be past its prime, so I decided to make chicken and dumplings.  Usually this is a meal I make with a leftover carcass, but I decided I'd try the "whole chicken" method this time and see how it worked.  Here's what I did:

Chicken and Dumplings
Serves 6

1 whole chicken, giblet packet removed and discarded (or do whatever you do with those)
3 medium carrots, scrubbed and cut in 1/2 inch slices
3 celery ribs, cut in 1-inch pieces
1 medium onion, chopped
7 cloves garlic, chopped
8 cups water
1 T. kosher salt
3 bay leaves
1 tsp. pepper
1/4 c. flour
3/4 c. cold water
1 1/3 c. Bisquick or other baking mix
2/3 c. milk

Put the chicken in a 5 - 6 quart dutch oven or stockpot.  Add vegetables, water and seasonings.  Cover and simmer over medium heat for 45 minutes or until chicken is cooked through.  Remove chicken and let sit for 20 minutes or until cool enough to handle.  Remove bay leaves and discard.

While chicken cools, mix flour and cold water until there are no lumps.  Add to soup mixture and cook until slightly thickened.

Remove half the meat from the chicken and return to the pot.  Reserve remaining chicken for another use (and you can save the carcass to make stock).

Mix Bisquick and milk.  Use soup spoons to drop batter into the broth (about 1/4 cup per dumpling).  Cover pot and cook 20 minutes or until dumplings are cooked through. 

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