Chicken and dumplings

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Easy Southern Style Chicken and Dumplings - Feeds 6 Comfortably

Need:
2 Rotisserie Style Chickens (no flavoring - Walmart calls theirs 'Traditional."

1 Bag Mary B's Southern Style Biscuits (bag of 20)

2 42 oz Cartons Swanson's Chicken Broth


Let biscuits thaw just until they cut easily

Empty Chicken Broth into stock pot, bring to a good simmer.

Pick meat from chickens, discarding skin, gristle and fat.

Slice each biscuits into 8 parts, like a pie.

As broth simmers, add enough biscuits to take up the surface space. (Do NOT Overfill!!)

After 2 mins, flip biscuits over for another 2 mins.

Biscuits (now dumplings) are done when the outside is no longer flaky and they are cooked through. [i] ( DO NOT OVERCOOK!! A bit of 'doughiness' in the very middle is OK, as the dumplings will continue to cook as they sit.)


Repeat above until all dumplings are cooked. Broth should be actively simmering throughout.

After all dumplings are cooked, put picked chicken meat into broth and stir.

Add cooked dumplings back into broth and chicken mixture, FOLD to mix. (Do not break the dumplings.)

TASTE BEFORE SEASONING!! The cooked chicken and broth will likely be salty enough already. Add cracked black pepper to taste.

(Pro Tip: My grandmother would slice up boiled eggs and add them in.)

My Granny's old Mississippi recipe:

TREEDAWG’S CHICKEN & DUMPLINGS


1 Whole Chicken
10 Cups Water
1 Yellow Onion
2 Stalks of Celery
½ Cup of Green Onions
2 Bay Leaves
2 Tbsp. Real Butter
½ Cup Milk or half & half
Salt, Pepper, Garlic Powder

DUMPLINGS:

3 Cups Flour
2 Tsp. Baking Powder
6 Tbsp. Crisco
1-1/3 Cups Water
Salt & Pepper



Cut Chicken into pieces and place in Stock Pot (12 Qt. Magnalite is perfect) with 10 Cups seasoned Water. Use the entire Chicken including Giblets. Add Onions, Celery and Bay leaves. Slow Boil, covered until meat separates from bone (about 1 hour). Let cool.

Remove Chicken into large Bowl, discarding all Skin, Bones, etc. Reserve meat for later.

Make Dumplings on a large floured cutting board. Mix dry ingredients and spice. Cut in Crisco. Add Water slowly and mix making a stiff Dough. Place Dough on board, adding some Flour on top. Roll out Dumplings no less than 1/4" thick. Cut into 1-1/2" x 2" pieces.

Bring Stock back to a boil. Season to taste. Add Dumplings one at a time. Add remaining Flour from cutting board, Butter and Green Onions. Stir gently (be easy with the Dumplings). Reduce heat and simmer, un-covered for 20 minutes.

Cut Chicken into bite size pieces. Add to Stock Pot after Dumplings are cooked. Stir in Milk. Turn off heat, cover and let sit for at least 10 minutes. Lets eat!!!!!!!!!