Chicken and Dumplings
- Number of Servings: 6
Ingredients
Stock4 lbs chicken 1 celery stalk, cut into chunks1 large carrot, cut into chunks1 small onion, quartered2 sprigs of fresh parsley1/2 tablespoon of kosher salt2 tbs butterStew4 tbs butter1/2 cup Bisquick1 cup milkDumplings2 cups Bisquick2/3 cup milk
Remove and discard excess fat from chicken. Place chicken in 4-quart Dutch oven. Add celery, carrot, onion, parsley, salt, butter and enough water to cover chicken. Cover; heat to boiling; reduce heat. Simmer about 1 hour, do not boil.
Remove chicken and vegetables from Dutch oven. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups.
In Dutch oven, heat reserved cup fat and enough butter to equal 1/2 cup over low heat. Stir in 1/2 cup of Bisquick mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Slowly incorporate the milk, a little at a time, and cook over medium heat until you have a milk gravy. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Add salt and pepper to taste. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
For the dumplings, in medium bowl, stir 2 cups Bisquick mix and 2/3 cup 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.
Serving Size: Makes 6 servings.
Remove chicken and vegetables from Dutch oven. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups.
In Dutch oven, heat reserved cup fat and enough butter to equal 1/2 cup over low heat. Stir in 1/2 cup of Bisquick mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Slowly incorporate the milk, a little at a time, and cook over medium heat until you have a milk gravy. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Add salt and pepper to taste. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
For the dumplings, in medium bowl, stir 2 cups Bisquick mix and 2/3 cup 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.
Serving Size: Makes 6 servings.
Nutritional Info Amount Per Serving
- Calories: 418.7
- Total Fat: 21.1 g
- Cholesterol: 48.4 mg
- Sodium: 677.4 mg
- Total Carbs: 46.6 g
- Dietary Fiber: 2.3 g
- Protein: 10.4 g
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