Chicken and Dumplings
Ingredients
- 1/4 cup butter or margarine
- EITHER 1 can of biscuits or flour tortillas
- 3 chicken bouillon cubes
- 2 stalks of celery (choppped small)
- 1 yellow onion (chopped small)
- 1 chicken, cut up
- splash of milk
- seasonings (salt, pepper, garlic powder)
Instructions
In a soup pot, fill the pot about 3/4 full of water. Add your onion, margarine/butter, celery and bouillon cubes. Bring to a boil.
WASH and season your chicken pieces (skin on and bone in). When the water comes to a boil, turn the heat down to about medium and carefully drop your chicken pieces into the pot. Let this cook on a gentle boil (you may have to turn your heat down a bit more-stove temps vary). Let this cook for a good hour. Keep checking because you may have to add a bit of water. You want to keep your water at least 1/2 way up the pot. After about an hour (maybe a bit more-you want your chicken really tender), remove the chicken from the pot with tongs. Place on a plate. Turn the chicken broth down to a simmer (low). Again check your water level. IF you are comfortable with using flour to thicken your broth a bit, put a bit of broth into a cup and then add a little flour. It should be a very smooth thin paste. Add this to your broth and stir it in well. When your chicken is cool enough, shred it off the bone and put back into the pot (just the meat, not the skin or bone).
Let that keep simmering. With a clean spoon (not the one you are cooking with), check (taste)your broth for seasonings. Add a bit more salt and pepper if needed. Add a splash of milk.
Now, if you have the can of biscuits, cut those in 1/4's. If you have flour tortillas, you are going to half them and then cut those into strips (use however many you may like). Bring your chicken back to a gentle boil (medium or so) then drop your dumplings into the broth. Give a stir. Let cook for about 20 minutes or so. Serve with a green salad:)
It's a bit time consuming but it's a cheap dish and the left overs are really nice.
WASH and season your chicken pieces (skin on and bone in). When the water comes to a boil, turn the heat down to about medium and carefully drop your chicken pieces into the pot. Let this cook on a gentle boil (you may have to turn your heat down a bit more-stove temps vary). Let this cook for a good hour. Keep checking because you may have to add a bit of water. You want to keep your water at least 1/2 way up the pot. After about an hour (maybe a bit more-you want your chicken really tender), remove the chicken from the pot with tongs. Place on a plate. Turn the chicken broth down to a simmer (low). Again check your water level. IF you are comfortable with using flour to thicken your broth a bit, put a bit of broth into a cup and then add a little flour. It should be a very smooth thin paste. Add this to your broth and stir it in well. When your chicken is cool enough, shred it off the bone and put back into the pot (just the meat, not the skin or bone).
Let that keep simmering. With a clean spoon (not the one you are cooking with), check (taste)your broth for seasonings. Add a bit more salt and pepper if needed. Add a splash of milk.
Now, if you have the can of biscuits, cut those in 1/4's. If you have flour tortillas, you are going to half them and then cut those into strips (use however many you may like). Bring your chicken back to a gentle boil (medium or so) then drop your dumplings into the broth. Give a stir. Let cook for about 20 minutes or so. Serve with a green salad:)
It's a bit time consuming but it's a cheap dish and the left overs are really nice.
Recipe Info
Views
1,274
Rating
Date
February 15, 2004
Categories
Students