Chicken and Dumplings

By zhanghengshuo

4 Person

185 Minutes

0 Calories

The long, slow simmer of the chicken, celery, carrot, onion, and parsley in this dish makes for a meaty, flavorful broth. Using Original Bisquick™ mix for the chicken and dumplings produces light, fluffy dumplings for the topping.

Ingredients

2/3 cup Milk
5 cups Water
1/8 teaspoon Pepper
1 teaspoon Salt
2 tablespoons Chopped fresh parsley
1 Small onion, sliced
1 Medium carrot, sliced
2 Medium stalks celery (with leaves), cut up
1 Cut-up whole chicken

Method

01

Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
02

Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
03

In a Dutch oven, heat reserved 1/2 cup fat over low heat. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
04

In a medium bowl, stir the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Related Tags

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Chicken and Dumplings

Chicken and Dumplings

4.6

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 25 Mins
Cook Time 160 Mins
Total Time 185 Mins

02 Ingredients

2/3 cup Milk

5 cups Water

1/8 teaspoon Pepper

1 teaspoon Salt

2 tablespoons Chopped fresh parsley

1 Small onion, sliced

1 Medium carrot, sliced

2 Medium stalks celery (with leaves), cut up

1 Cut-up whole chicken

03 Method

Step 1

Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Step 2

Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).

Step 3

In a Dutch oven, heat reserved 1/2 cup fat over low heat. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.

Step 4

In a medium bowl, stir the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

04 Author