Chicken and Dumplings PT185M https://img5.recipesrun.com/201907/2019/0731/6f/d/443213/300x200x50.jpg 4 servings Ingredients: 2/3 cup Milk 5 cups Water 1/8 teaspoon Pepper 1 teaspoon Salt 2 tablespoons Chopped fresh parsley 1 Small onion, sliced 1 Medium carrot, sliced 2 Medium stalks celery (with leaves), cut up 1 Cut-up whole chicken
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Chicken and Dumplings

  • 4 Person
  • 185 Minutes
  • 0 Calories
The long, slow simmer of the chicken, celery, carrot, onion, and parsley in this dish makes for a meaty, flavorful broth. Using Original Bisquick™ mix for the chicken and dumplings produces light, fluffy dumplings for the topping.

Ingredients

  • 2/3 cup Milk

  • 5 cups Water

  • 1/8 teaspoon Pepper

  • 1 teaspoon Salt

  • 2 tablespoons Chopped fresh parsley

  • 1 Small onion, sliced

  • 1 Medium carrot, sliced

  • 2 Medium stalks celery (with leaves), cut up

  • 1 Cut-up whole chicken

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Method

  • 01
    Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • 02
    Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
  • 03
    In a Dutch oven, heat reserved 1/2 cup fat over low heat. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
  • 04
    In a medium bowl, stir the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

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Chicken and Dumplings

The long, slow simmer of the chicken, celery, carrot, onion, and parsley in this dish makes for a meaty, flavorful broth. Using Original Bisquick™ mix for the chicken and dumplings produces light, fluffy dumplings for the topping.
01 Information
  • Grade easy
  • Serving 4 servings
  • Prep Time 25 Mins
  • Cook Time 160 Mins
  • Total Time 185 Mins
02 Ingredients
    • 2/3 cup Milk
    • 5 cups Water
    • 1/8 teaspoon Pepper
    • 1 teaspoon Salt
    • 2 tablespoons Chopped fresh parsley
    • 1 Small onion, sliced
    • 1 Medium carrot, sliced
    • 2 Medium stalks celery (with leaves), cut up
    • 1 Cut-up whole chicken
03 Method
  • Step 1
    Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • Step 2
    Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
  • Step 3
    In a Dutch oven, heat reserved 1/2 cup fat over low heat. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
  • Step 4
    In a medium bowl, stir the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
04 Author
zhanghengshuo zhanghengshuo
131 Recipes
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