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.
Melt shortening in dutch oven; blend in flour and salt. Add milk and chicken broth. Cook, stirring constantly until smooth and thickened.
Stir in onions and chicken (plus peas or broccoli if you would like); blend well.
Dumplings-Mix dry ingredients with shortening and milk. Stir only to moisten.
Drop by spoonfuls (I use a cookie scoop) into boiling chicken mixtures; cover with lid.
Cook for 15 minutes over low heat. Do not lift cover until cooking time is up!
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
er moderate heat until the chicken legs are cooked through,
Cut chicken into serving pieces and place
f water until done. Remove chicken from pot and debone. Save
roth. When cold, remove the chicken fat to use as shortening
Boil chicken in enough water to cover
e my gumbo pot. This recipe makes exactly 5 quarts and
Wash and pat dry chicken.
Place the chicken in a large pot
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.