Tuesday, February 1, 2011

Chicken and Dumplings

 or Creamed Chicken and Biscuits depending on the route you go!

Chicken and Dumplings

4 bone in, skin on chicken breasts
10 cups water (you only use 6 c broth for this recipe)
salt and pepper

1/4 cup butter
6 Tablespoons flour
optional...1 T cornstarch and little bit of water

For dumplings:
2 cups flour
4 teaspoons baking powder
4 teaspoons sugar
1 teaspoon salt
1/2 -  1 Tablespoon dried parsley
2 eggs
1/2 cup buttermilk
1/4 cup butter, melted

OR you can use refrigerated biscuits or make your own

Optional is frozen corn and peas (I used these with our biscuit dish)

If you save your vegetables from the chicken and broth method you won't need to do the following steps.

Dice onions, carrots, and celery.  About 1/2 cup each.
Add a little salt and pepper
and cook until completely soft.  If you add a little water to the pan you won't need to add oil.
Melt butter in large pot.  Add flour and cook for 1 minute.
Add 6 cups (you can save the other in 2 cup measures in the freezer)broth and bring to boil, stirring while it thickens. If you need it to be more thick mix about 1 Tablespoon of cornstarch with water and whisk into the broth mixture. You can always do that again after you add the chicken.
Add chicken
and vegetables (whether freshly cooked or saved from your chicken and broth method.)
Add the corn and peas and heat. Stop and serve here if you are using biscuits
To make dumplings...Combine flour, baking powder, salt, sugar, and parsley in a bowl.
In another bowl combine eggs, melted butter, and buttermilk.
Add to dry ingredients.
Mix to form a stiff batter.
Using cookie scoop add to simmering chicken and broth. Cover and simmer for 20 minutes or until a toothpick inserted comes out clean. 
Do not lift lid while it is simmering.
They will puff up as they cook.
Scoop a dumpling into a bowl (or a biscuit) and dump on the creamed chicken.
** I have frozen the creamed chicken mixture before.  Thaw and reheat before doing dumplings or serving over biscuits.

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