t.
Add the chicken, 1 teaspoon of salt
Heat first 7 ingredients to boil in large pot. Let simmer for 15 to 20 minutes. Add potatoes, diced and peeled. After chicken has cooked 20 minutes, pull chicken from pot. Set aside to cool. Add vegetables except broccoli. Cut chicken into bite size pieces and return to pot. Mix Dumplings. Recipe follows. Add broccoli, cut in small pieces. Broccoli added last to maintain fresh look. Add Dumplings.
Cover chicken with water and add bay leaf, onion, garlic, salt and pepper and bouillon.
Cook until chicken falls off bone. Remove chicken from broth.
Remove chicken from bone.
Bring broth back to boil and then add dumplings.
Cut the shortening into dry ingredients.
Add enough hot broth to make a stiff dough.
Roll dough out on well floured board to 1/8-inch thickness.
Cut into 1-inch strips and cut into 4-inch pieces.
Drop one at a time into hot broth.
Cook until tender, 15 minutes.
Add boned chicken to dumplings.
nto a ziploc bag. Cut chicken into pieces and dump into
Cut the chicken legs into pieces -
arge pot.
Add the chicken, 1tsp. salt, onion, celery, garlic
f the rotisserie chicken. You could use leftover chicken or anything else
tter than grandma's homemade chicken and dumplings and the gourmet chef
Place chopped onion, celery and carrots in large stock pot. Add cut up chicken and bouillon cubes.
Cover with water.
Cook until chicken falls off the bone.
Remove bones.
Bring broth to boil and add the Bisquick dumplings.
Cover and cook for about 10 minutes.
(Note:
This recipe calls for grated carrots, but we like them better sliced or chopped.)
Serves 6.
Chicken Stock:.
Wash chicken well.
Place in large
Cut chicken into serving pieces and place
er moderate heat until the chicken legs are cooked through,
Boil chicken in enough water to cover
roth. When cold, remove the chicken fat to use as shortening
Wash and pat dry chicken.
Place the chicken in a large pot
e my gumbo pot. This recipe makes exactly 5 quarts and
Add chicken, water, and salt to a
Boil chicken until tender; remove from bone and cut into small pieces.
Reserve liquid for stock.
If necessary, add enough water to stock to make 2 quarts.
Add soup, butter, salt and pepper. Make dumplings according to directions; cut into strips.
Drop dumplings into boiling chicken stock.
Boil 2 to 3 minutes, stirring gently.
Fold in chicken and eggs.
Simmer for 20 to 30 minutes.
Serves 6 to 8.
Prepare Creamettes dumplings according to package directions. Drain and chill in cold water for 5 minutes.
Boil chicken in water until tender, about 1 1/2 hours.
Reserve 2 cups chicken broth. Remove chicken from bones in large pieces.
Saute onion and green pepper in butter until tender.
Combine chicken, reserved broth, onion, green pepper, soup, salt and pepper.
Drain dumplings and add to chicken mixture.
Pour into two 2-quart casseroles.
Bake at 350\u00b0 for 30 minutes.
Garnish with paprika.
Serves 12.
Use large pot.
Cover cut up chicken and onion with water and cook until tender.
Remove chicken and remove from bone when cooled.
Add meat back into broth and simmer.
Add salt and pepper to taste.
With flour in large bowl, add broth to flour slowly until you can mix together with hands to form a ball (should not be sticky).
Roll to 1/4-inch thickness.
Cut into 3-inch pieces and drop into simmering broth.
Simmer until tender.
You may add lima beans or potatoes to this recipe also.
Broth will thicken as you simmer.