Tuesday, February 12, 2008

Chicken and Dumplings

1 chicken
5 cans (10 each) canned biscuits
2 cans cream of chicken soup
2 cans of chicken broth or broth from cooking chicken
salt and pepper
Boil chicken in large pot, covered in water. (May season cooking water with onion, celery, or bay leaves.) Cook approx. 1 1/2 hours until chicken is falling off the bone.
Remove chicken (carefully) from water. Remove meat, being careful to scan for bones. Place chicken meat in bowl.
Open canned biscuits and tear in half, set aside.
Strain broth and remove any seasonings and bones. (May skim off the fat if you like but I find there is very little. Can skin visible fat from the chicken before boiling.)
Return broth to pot and bring to a strong, rolling boil. (You will need about 4 quarts of broth, so add canned broth or water, accordingly.)
Drop biscuit (halves) into boiling broth as quickly as possible, stirring gently to make sure they get submerged. (It helps to have a helper at this point, if possible. One to drop and the other to dunk and stir.)
When all of the dumplings have been added, bring back to a boil, stirring occasionally. Boil for 10 minutes. (*Tip*: Use a deep pot to keep from having a boil-over.)
When dumplings are done, add the shredded chicken and stir gently. Remove from heat. Then add the 2 cans of cream of chicken soup and stir gently until well blended.
Salt and pepper to taste.

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