sojourner
October 8th, 2008, 12:29 PM
Remember that farmhouse chicken & dumplins grandma used to serve? Well, here it is for you to way impress your loved ones, updated for the modern hausfrau ! ....And,,,easier than cutting up that whole chicken like most recipes call for...just use some boneless chicken breasts......enjoy !
you will need two saucepans,,,one regular,,and one larger stock pot size,,,,
MOMS CHICKEN N DUMPLINS
serves four
IN A LARGER STOCK POT
2 large chicken breasts or three smaller
1 ½ cup water
Slice the breasts lengthwise for more thorough cooking.
Boil the breast until cooked, 30 min. do not drain, save stock.
Cut the meat in bite-sized pieces, and put back into the stock.
For par-cooking vegetables,
In another saucepan:
¾ c. water
1 teaspoon granular chicken bouillon.
1 bay leaf
½ teaspoon garlic pepper.
Add to this, the vegetables:
2 stalks celery, cut
2 carrots, cut
½ large onion, cut
4 tiny red potatoes, quartered (or regular potato, cut up)
Boil the vegetables until just about done, do not drain. Save stock.
Add together, the chicken with broth, and the vegetables with broth in the larger stock pot.
Add to this
½ can Cream of chicken soup
And ½ can Cream of celery soup (save the other ½’s in freezer for
your next chicken & dumplings)
½ cup frozen peas
Add ½ cup cream or ½ & ½ ,,stir all together and top with dumplings.
DUMPLINGS (with herb seasoning)
1 cup Jiffy biscuit mix, (Bisquick)
¼ t. (rounded) poultry seasoning
Shake of garlic pepper
1/3 cup milk
Stir together the above, until sticky dough.
Arrange six small dumplings on chicken/veg mix, cover and cook
For 15 minutes. (the dumplings will absorb some of the liquid) Serve in bowl-plates..... Enjoy
you will need two saucepans,,,one regular,,and one larger stock pot size,,,,
MOMS CHICKEN N DUMPLINS
serves four
IN A LARGER STOCK POT
2 large chicken breasts or three smaller
1 ½ cup water
Slice the breasts lengthwise for more thorough cooking.
Boil the breast until cooked, 30 min. do not drain, save stock.
Cut the meat in bite-sized pieces, and put back into the stock.
For par-cooking vegetables,
In another saucepan:
¾ c. water
1 teaspoon granular chicken bouillon.
1 bay leaf
½ teaspoon garlic pepper.
Add to this, the vegetables:
2 stalks celery, cut
2 carrots, cut
½ large onion, cut
4 tiny red potatoes, quartered (or regular potato, cut up)
Boil the vegetables until just about done, do not drain. Save stock.
Add together, the chicken with broth, and the vegetables with broth in the larger stock pot.
Add to this
½ can Cream of chicken soup
And ½ can Cream of celery soup (save the other ½’s in freezer for
your next chicken & dumplings)
½ cup frozen peas
Add ½ cup cream or ½ & ½ ,,stir all together and top with dumplings.
DUMPLINGS (with herb seasoning)
1 cup Jiffy biscuit mix, (Bisquick)
¼ t. (rounded) poultry seasoning
Shake of garlic pepper
1/3 cup milk
Stir together the above, until sticky dough.
Arrange six small dumplings on chicken/veg mix, cover and cook
For 15 minutes. (the dumplings will absorb some of the liquid) Serve in bowl-plates..... Enjoy