Thursday, March 19, 2009

Chicken and Dumplings

I have recently learned how to make 'em. I was always so intimidated to try it. Wish I had tried it a long time ago! So go ahead, try it!
Whole chicken
2 Chicken buillion cubes
enough water to cover your chicken
1 can cream of chicken soup
biscuit dough (make your own or buy frozen-I like "Mary B's Southern Buttermilk Biscuits". I do not recommend canned biscuits!)
Just place 1st 3 ingredients in a large stock pot. Boil chicken until done-maybe 25-30 minutes-just check to see if juices run clear. Remove chicken from pot. KEEP YOUR CHICKEN STOCK! Debone the chicken. Get as much as you can off the bone. Return meat to the pot along with the can of cream of chicken soup. Stir well. Make sure your biscuits are ready to go. Now bring the broth and chicken to a boil. Drop in (one at a time) your biscuit dough. DO NOT STIR the pot. Just push them under occasionally so that they all get done. After about 10 minutes you will see that they are floating at the top. Test one to see if it looks "bready" in the middle. Salt and pepper to taste. If you overcook them, they will start to disentigrate-not good. Serve right away.


Anonymous said...

Another trick Vanessa Williams taught me with dumplins - a stick of butter. : ) It's gooooood.

Honey said...

Yeah, its hard to go wrong with butter. It's in a category called "hard to ruin" along with potatoes, cheese, and chocolate.