Chicken and Dumplings
Ingredients:
- 1 Greenbrier Chicken
- 1 quart of water
- 2 stalks celery, roughly chopped- I actually used the end piece of a stalk of celery
- 2 tsp onion powder - you can always add an onion chopped roughly - I just didn't have one on hand
- 2 tsp garlic powder
- 2 tsp salt divided
- 1/2 tsp black pepper
- 2/3 cup milk
- 2 cups Bisquick Baking Mix
- Fresh Cilantro
- Freshly Ground Black Pepper
Directions:
- Place chicken in water, add seasonings and 1/2 of the salt. Bring to a boil for 30 minutes or until the chicken's juices run clear
- Remove chicken, reserve water, allow chicken to cool. Once chicken is cooled, pull meat from bones. The bones can be saved to make stock, so set those aside.
- Place shredded chicken back into pot of liquid and remaining salt. Bring to a boil.
- In the mean time, combine milk and Bisquick together, stirring until just combined.
- When liquid begins to boil, drop in spoonfuls of the dumplings and reduce heat to medium low. Cook uncovered for 10 minutes.
- After 10 minutes, cover pot and continue to cook for another 10 minutes.
- Garnish with lots of black pepper and fresh cilantro.
- Tip - Easy Leftover Stock - Take the bones from the chicken, place in a crock pot filled with water and place on low for 6 hours. Drain, discard bones and use stock within 3 days or freeze up to 3 months.
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