Chicken and Dumplings
Instructions:
- Prepare Biscuit Dough:
- Make a tough biscuit dough with less Crisco.
- Knead for a while.
- Need to be dry, not sticky.
- Roll out super thin on floured surface. I use half plain flour and half self-rising.
- Cook Chicken:
- Chicken. I use boneless skinless thighs and breasts.
- Add a stick of butter.
- Boil chicken in chicken broth, add powdered chicken bouillon, sage, salt, and pepper.
- I also add about half a can of cream.
- Take out chicken and shred.
- Leave out til dumplings are done.
- Prepare Dumplings:
- Get to gentle boil.
- Drop in dumplings. DO NOT STIR. Gently bath with ladle until all are covered.
- Let cook about 30 min or until done. Carefully break apart.
- Add chicken back in.
- Cut down after dumplings are done. Stir occasionally; they will stick.
- Dry Dumplings:
- I cut the dumplings with a pizza cutter then let them “dry” for about an hour before adding to broth.
