Tuesday, October 19, 2010

Chicken & Dumplings

This is my Grandma Haynes recipe.  She made it from memory every time.  So to get this recipe I had to stand next to her in the kitchen one year and take notes while she made it.  Wish I could still do that.  There are so many more things I want to know.

5 raw boneless skinless chicken thighs
1 med. yellow onion (chopped)
4 ribs of celery (chopped)
2 carrots (chopped)
3 qts. of chicken stock (12 cups)
1 bay leaf
1/4 tsp salt
1 tsp pepper
1 tsp dried sage
1 tsp. dried thyme
1 Tbsp. butter

Place butter in hot stock pot.  Add onion, carrots and celery.  Let them sweat. (4mins.)  Add salt, pepper, thyme, sage and bay leaf.  Add chicken stock to the pot.  Add the raw chicken.  Boil at a rolling boil for 30 mins.  Pull bay leaf out.  Pull chicken out.  Shred the chicken and return it to the pot.  Let the soup simmer on med. heat while you make the dumplings. 

Bisquick Dumplings Recipe
2/3 cup Bisquick
3 Tbsp. milk
( I double this recipe for my family of 4. We like dumplings)

Stir ingredients till soft dough forms.  Drop spoonfuls onto boiling stew, reduce heat.  Cook uncovered for 10 mins.  Cover and cook another 10 mins.

The dumplings will puff up and float at first.

Then once they are cooked, they won't be as puffy and some will sink.

 Ladle out the chicken and dumplings into bowls and enjoy.

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