Yesterday it snowed and figured that it was going to be cold...and cold weather calls for chicken and dumplings to warm the body as well as the soul. With the weather being close to 65 most the day...I made it anyway!
I used my crockpot so I didn't have to work about it sitting and cooking. This recipe can be used for the crock pot or on the stove either way it's to die for!
Chicken and Dumplings
1 game hen or chicken (cut up any old way)
1 teaspoon celery salt
2 cups Bisquick
3/4 cup of milk
salt and pepper
Skin the chicken. Put in large pan/crockpot and cover with water to about two inches above the chicken. Bring to boil and simmer chicken until very tender (about 45 minutes). The flesh should be falling off the bones. Remove chicken from the pan with a slotted spoon or tongs. Place in a bowl to cool. When cool, remove meat from bones.
Put 2 cups of Bisquick in a bowl and add 1/2 cup of milk. Stir. Add just enough of remaining milk to make dough stick together. Place on floured board, wax paper or cabinet. Sprinkle flour on top. Flour hands and pat down. Knead by folding dough over and pushing down with knuckles about 10 times adding more flour as needed. Pat dough out and roll very thin with a glass or rolling pin. The dough should be about 1/8 inch thick. Use a knife to cut into 1-2 inch strips.
Bring broth to a boil over high heat. Drop in dumplings quickly and push down with a spoon. Return to boil as quickly as possible. Cover pan and turn heat down to medium. Boil for 10-15 minutes until dumplings are done. Leave pan covered as much as possible, but be sure the dumplings do not stick. When done, return chicken to pan and stir gently. When chicken is hot, remove from heat. If you’re really in a hurry, you can make this recipe by buying chicken parts already cup up and use flattened and cut-up canned biscuits for the dumplings.
Bon appetit!
I used my crockpot so I didn't have to work about it sitting and cooking. This recipe can be used for the crock pot or on the stove either way it's to die for!
Chicken and Dumplings
1 game hen or chicken (cut up any old way)
1 teaspoon celery salt
2 cups Bisquick
3/4 cup of milk
salt and pepper
Skin the chicken. Put in large pan/crockpot and cover with water to about two inches above the chicken. Bring to boil and simmer chicken until very tender (about 45 minutes). The flesh should be falling off the bones. Remove chicken from the pan with a slotted spoon or tongs. Place in a bowl to cool. When cool, remove meat from bones.
Put 2 cups of Bisquick in a bowl and add 1/2 cup of milk. Stir. Add just enough of remaining milk to make dough stick together. Place on floured board, wax paper or cabinet. Sprinkle flour on top. Flour hands and pat down. Knead by folding dough over and pushing down with knuckles about 10 times adding more flour as needed. Pat dough out and roll very thin with a glass or rolling pin. The dough should be about 1/8 inch thick. Use a knife to cut into 1-2 inch strips.
Bring broth to a boil over high heat. Drop in dumplings quickly and push down with a spoon. Return to boil as quickly as possible. Cover pan and turn heat down to medium. Boil for 10-15 minutes until dumplings are done. Leave pan covered as much as possible, but be sure the dumplings do not stick. When done, return chicken to pan and stir gently. When chicken is hot, remove from heat. If you’re really in a hurry, you can make this recipe by buying chicken parts already cup up and use flattened and cut-up canned biscuits for the dumplings.
Bon appetit!
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