September 21, 2016
Comfort Food, Dinner, Lunch,
Poultry, Chicken, North American, Budget-Friendly, Kid Pleaser, Fall/Autumn, Sunday Dinner, Winter, Stove Top, Flour more
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"This is a variation of Betty Crocker's Chicken and Dumplings. Instead of using Bisquick, the recipe calls for flour, milk, butter, salt and baking powder. We made this after my daughter shocked us all saying she prefers Yankee style dumplings instead of the rolled dumplings we grew up with down South. I love these."
Simmer the chicken in the chicken stock until the chicken is 165F or start with a 3 to 4 lb whole chicken and 5 cups of water to make your own stock. Either way, remove the fat and skin from the chicken as much as is possible. Remove the chicken from the stock, cool and shred by hand.
In a Dutch oven, heat 1/3 cup oil or chicken fat over low heat and add vegetables. Cook for 5 minutes over Stir in 1/2 cup of the flour. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in the 4 cups of broth. Heat to boiling, stirring constantly. Add the chicken and reduce the heat to low. Heat about 20 minutes or until hot.
In medium bowl, add the butter to 2 cups of flour along the remaining dry ingredients and cut it into the flour using a pastry knife. Add the milk and mix until a soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
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