Chicken and Dumplings


Remove excess fat from chicken. Place chicken, giblets (except liver) neck, celery, carrot, ohion, parsley, salt, pepper and water in a Dutch oven. Cover and heat to boiling; reduce heat to low. Cook over low heat about 2 hours or until juice of chicken is no longer pink when the centers of the thickest peices are cut.

Remove chicken and vegetables from the Dutch oven. Skim 1/2 cup of fat from the broth and reserve. Remove broth; reserving 4 cups.

Heat reserved fat in the Dutch oven over low heat. Stir in 1/2 cup of Bisquick. Cook, stirring constantly until mixture is smooth and bubbly. Remove from heat.

Stir in reserved broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken and vegetables to Dutch oven; heat until hot.

Mix remaining 2 cups Bisquick and milk until soft dough forms. Drop 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.

Servings: 4

Submitted By: Betsy

I skim the remaining fat off the reserved broth.
I remove the skin and bones and shred the chicken before putting it into the broth.
I toss out the vegetables which will have been cooked for 2 1/2 hours!! If you follow the recipe and I put in fresh celery, carrots and onions when I put the chicken back into the broth after making the Bisquick and chicken fat roux.
I also quarter the onion with the skin still on to make the broth instead of slicing it. If you use a clean-looking onion the skin can impart a nice flavor. I always leave the skin on the onions when I make broth.

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