My Favorite Chicken And Dumplings
TO MAKE STOCK
- 1 chicken; whole
- 3 carrot(s); cut up
- 1 onion(s), yellow sweet
- 4 stalk(s) celery; chopped
- 2 bay leaves
- 1 teaspoon(s) thyme
- 2 teaspoon(s) sage
- to-taste black pepper
- 1 pinch(es) salt
- 5 quart(s) water
FOR CHICKEN SOUP BASE
- 3 cup(s) stock, chicken; strained
- 2 carrot(s); chopped
- 2 stalk(s) celery; chopped
- 1 small onion(s), yellow sweet; chopped
- 1/2 teaspoon(s) sage
- FOR DUMPLINGS
- 2 1/2 cup(s) flour
- 3 teaspoon(s) baking powder
- 1 teaspoon salt
- 3 tablespoon crisco
- 2 tablespoon chopped parsley or
- 1 tablespoon dill weed
- 1 1/4 cup milk
Simmer all stock ingredients in water for about 45 minutes. Remove chicken from pot and cool until able to handle. Skin and bone chicken and cut or tear into small pieces. Strain stock reserving 3 cups or so. Add chicken and ingredients list for soup. Bring to a simmer while you are preparing the dumplings.
Dumplings can either be made with Bisquick or you make them with the ingredients listed. Mix dry ingredients and cut in Crisco, using a pastry blender or two knives. Add parsley or dill and stir milk in with a wooden fork. Do not overmix. Drop by large spoonfuls on top of the simmering soup. Simmer 5 minutes with the lid off, then cover and simmer 15 to 20 minutes longer. Serve immediately.
Contributor: adapted from a recipe from Jeff Smith, The Frugal Gourmet
Yield: 6 servings