Tuesday, October 16, 2012

so nice i am posting twice.. chicken and dumplings



when i woke up sunday the air was brisk.. (ok not brisk per say..) it was about 65  and then mumbling so you can't hear me.. it heated up to about 80... but *perking up* for a moment there it was border line brisk.. any way.. i felt like i needed to start cooking fall meals.. (and possibly dressing a little more fall like the day before i had on a skort, tank top and flip flops) the first thing i usually make as soon it feels a little cooler is chicken and dumplings... what's funny is when i looked up my recipe on here i had in fact made it exactly a year ago this past weekend that post found here.... i just love chicken and dumplings it brings back such great memories, this recipe is my moms from a bagazillion years ago.. (not sure she would be happy me saying she was a bagazillion years old but you get the idea.. it's from forever ago..) since i love it so much i thought i would share it again.. you won't be dissapointed when you make it either..


prep time: 20 minutes
cook time: 1 1/2 - 2 hours hours
servings: 6-8

ingredients:

for the chicken

1 large fryer chicken, neck and gizzards removed
1 onions, diced large
3 carrots, peeled and diced large
3 celery stalks, diced large
2 large cans of chicken broth (if it doesn't cover your chicken and veggies add water until it does)
salt and pepper

dumplings

3 cans of refrigerator biscuits
flour

put all the chicken ingredients in a large stock pot or dutch oven.. bring to a boil then reduce heat to a simmer for about 1 hour to an 1.5 hours  (your chicken should be falling off the bone when done).. once chicken is cooked, remove from heat.. remove chicken from pot to a medium bowl and allow to cool.. pour your chicken broth through a strainer and discard veggies.. pour brother back in your pot and put it back on the stove over medium low heat.. meanwhile remove your chicken from the bone and shred.. disgarding bones and skin.. add chicken back to broth.. salt and pepper.. for drumplings remove from can and roll out each biscuit onto a floured surface about 1/4 of an inch thick.. using a pizza cutter or sharp knife cut dough into rectangles.. bring your broth up to a boil and drop in dumplings and cover and cook for 5 minutes.. reduce heat to low and cook approximately 20 more minutes or longer.. it will start to thicken up.. taste and see if you need more salt but i definately add more pepper a generous amount actually.. (just love pepper) serve hot with a dash of tobasco.. yumm..

tip: in a pinch when i have made this and i used flour tortillas as my dumplings..

enjoy and get cook'n!!

No comments:

Post a Comment