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Chicken and Dumplings

4 servings
1 broiler-fryer chicken, about 3 to 4 pounds
2 stalks celery, cut into thirds
2 large carrots, cut into thirds
1 large yellow onion, cut into quarters
4 cloves garlic, peeled
6 cups water
2 teaspoons salt
1/4 teaspoon cayenne pepper
1 1/2 cups dry biscuit mix
1/2 cup milk

Put chicken in a large pot. Add celery, carrots, onion,
garlic, water, salt and cayenne. Bring to a boil, reduce
heat, cover and simmer until chicken is just done,
40 to 45 minutes. Remove chicken and let cool.
Reserve the vegetables and cooking liquid.
When chicken is cool, pull the meat from bones
and place in a large skillet. Discard bones.

In a blender, puree vegetables with 2 cups of cooking
liquid. Add vegetable puree to chicken with an
additional 1 1/2 cup of liquid. Bring to a boil.

Put biscuit mix in a medium bow. With a fork,
stir in milk until just combined. When the chicken
mixture is boiling, drop 8 spoonfuls of dumpling
batter onto the boiling liquid. cover and cook
without removing the lid for 20 minutes.
If dumplings are not light and fluffy after 20 minutes,
cover and cook 5 minutes longer.

Serve chicken topped with dumplings.

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