Delicious Chicken and Dumplings
This chicken and dumplings recipe is one of my all time favorites. It's
the way my mom made them, which is the way my grandma made them!
In keeping with the theme of quick and easy dinners, I've added a few
quick tips and minor adjustments that can be done to make this recipe a
little quicker. Believe me, however long it takes this one is worth
What you need for this chicken and dumplings recipe:
- whole chicken (unwrap and remove insides, rinse with water)
- chicken bouillon cubes
- 3 cans of biscuits
- 1 can evaporated milk
- corn starch
- salt & pepper
a very large stockpot and put the cleaned whole chicken in it and fill
3/4 full of water. Turn stove to high and boil chicken with a good
amount of salt and pepper in the water (2 Tbsp. each) for an entire
hour. Chicken should fall apart easily. **faster version** if you have a pressure cooker, cook chicken in there according to manufacturers suggested time (usually half as long.)
the chicken from the water and place on large plate to cool slightly.
The meat needs to be separated from the skin and bone. This is a great
job for your kids if you have one old enough to do it. Just make sure
the chicken isn't too hot.
- Add 3-4 bouillon cubes
to your water in which you cooked the chicken. Make sure you still have
at least 2/3 of the stockpot full, if your water cooked down too much,
go ahead and add more water with a few extra bouillon cubes to
compensate. Bring that chicken broth to a full rolling boil again.
a quick tip, Mom says you put flour on the cutting board and roll out
each biscuit thin with a rolling pin, and then cut them into smaller
pieces. I found out that I can "flour" this biscuit just the way it
comes out of the roll and tear off little pieces dropping them into the
boiling broth. The flour keeps the dough from sticking to your hands.
Now while the rolled out biscuits may look prettier as dumplings,
functionally, the torn apart ones work just as good and taste just as
good, too. When you're eating the chicken and dumplings, they'll taste
so good that you won't even notice that the dumplings aren't rolled out
flat and cut neat.
- Keep dropping your biscuits
into the rolling broth. Give them a big stir occasionally as your
dropping them in. Watch for the dumplings to cook. At first they'll
float and look very fluffy--that means they're still cooking. You'll
know that they are done when they start to sink a little and become less
"fluffy" in texture.
- When the dumplings have
cooked, add your chicken back in the pot. Then mix 3 heaping spoons of
corn starch with your can of evaporated milk. Add this mixture into the
chicken and dumplings while stirring. This will make the broth thick.
You probably need to check for salt and pepper; I personally like to
add more until it tastes right. Since each person's salt tolerance is a
little different, I'd rather you experiment and find your own.taste.
This chicken and dumplings recipe is well worth the effort. It reminds me of home. A southern comfort meal at its best.
You can substitute the "biscuits" for slices of flour tortillas, and
surprisingly it's still very good. Also a little on the lighter side
because let's face it, chicken and dumpling aren't diet food!
delicious, so enjoy every bite!
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