Chicken and Dumplings

Chicken and Dumplings


  1. 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.
  2. 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.
  3. 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.
  4. Dry Dumplings:
    • I cut the dumplings with a pizza cutter then let them “dry” for about an hour before adding to broth.

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