Friday, January 24, 2014

♥ Quick and Easy Chicken And Dumplings

You say, "how did you make homemade chicken and dumplings so quickly?" It's easy. It took me all of 15 minutes. My secret was a store bought rotisserie chicken and Bisquick. Now don't knock Bisquick. It has all the same exact ingredients you use to make dumplings from scratch...things right out of your pantry. Here's the recipe. I even show you how to make your own Bisquick for those of you who can't get it in your country.

 


Quick and Easy Chicken And Dumplings

(Bisquick drop dumplings)

1 Rotisserie Chicken, skins and bones removed.
1 container of chicken stock
1 cup of water
Pepper to taste
2 cups of Bisquick
2/3 cup half and half (or more as needed)
1/2 teaspoon salt
fresh parsley for garnish

Pour chicken stock and water into large pot and bring to a boil. Add salt and pepper. Cut off pieces of chicken and drop into boiling liquid. I use mostly the dark meat as it gives off more flavor. You can add as much chicken as you want. Cook for 5 minutes. Turn heat down to medium high and remove chicken with a slotted spoon and set aside.

Mix Bisquick and half and half until you form a soft dough. Drop by large rounded spoonfuls into slow boiling liquid. Turn down heat to low and cover pot. Cook on low heat for about 10 minutes until dumplings no longer doughy in the middle. Carefully add chicken pieces making sure you do not disturb dumplings so they do not break apart. Turn off the heat and serve.

HOMEMADE BISQUICK

5 cups all purpose flour
3 tablespoons baking powder
2 teaspoons salt
1 cup shortening or very cold butter

In large mixing bowl combine flour, baking powder and salt. Cut in shortening with pastry blender or two knives. I use my hands to blend into a fine sand-like mix. If you use cold butter, store in a container in the refrigerator for up to 6 months. If you used Crisco or any other shortening, store in an airtight container in your pantry for up to 6 months.

 

Photograph is copyrighted and the property of ©Welcome Home 2014.

No comments :

Post a Comment