Dees Chicken and Dumplings |
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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 8 |
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I've been cooking this a long time. I don't know where the recipe came from, but it's good with big fluffy dumplings. It's really easy to make and extends the chicken. Ingredients:
1 (4 lb) chicken |
8 cups water |
2 chopped carrots |
2 stalks chopped celery |
1 chopped green onion |
1 cup frozen peas |
1 chicken bouillon cube |
1 teaspoon salt |
1 teaspoon pepper |
2 cups flour |
3 teaspoons baking powder |
1 tablespoon chives (optional) or 1 tablespoon parsley (optional) |
3/4 cup milk |
1/2 teaspoon salt |
3 tablespoons oil |
Directions:
1. Boil chicken with water covering chicken in soup pot with tight lid.
2. Add carrots and celery and bullion cook until chicken is falling off bone, about 2 hours; take chicken out and debone.
3. Chop chicken in bite size pieces.
4. Add back to soup pot with onion, peas, salt and pepper.
5. Add 2 more cups water.
6. Bring back to boiling.
7. In another bowl, mix flour, baking powder, milk, salt and oil and drop by teaspoon in boiling chicken stock. You can add 1 tablespoon parsley or finely chopped chives if you want.
8. Cover pot with lid and cook about 20 minutes on a low simmer so it doesn't burn.
9. Don't lift lid in the 20 minutes that dumplings are cooking cause the steam cooks the dumplings.
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