Chicken and Dumplings2012-11-10
- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:20 h
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This is a shortcut chicken and dumplings recipe. If you’d like to make the dumplings yourself, check out our homemade dumplings recipe.
- 1 whole chicken
- 2 sweet onions
- 4 red potatoes
- 1/2 stick butter
- 1 quart whole milk
- garlic clove
- bunch of parsley
- 1/2 large spoon Accent
- 2 cans Butter Me Not Biscuits
- salt and black pepper to taste
Boil the whole chicken in a big size pot with a lid until the meat can be pulled off the bone. De-bone the chicken and skim off most of the fat from the stock. Add a cup of water and bring to a boil adding the chopped onions, celery, garlic, and accent; boil gently until the celery is sort of soft; then add the parsley, cubed potatoes and cook until the potatoes are nearly done. Add the chicken chunks and some bones and boil until the potatoes are cooked throughout.
Mash out the biscuits and cut them into about one-quarter inch cubes and toss them into the boiling pot. Cover and let them boil until they are done (approximately 15 minutes). Taste the broth and add salt and pepper
Add 1/2 of the milk and bring to a cool simmer (don’t boil it)for a little while and let the dumplings soak up some juice. If the broth gets a little too thick add more milk and simmer it 10 or so minutes.
Turn the heat down real low and let the dish rest for a while; then serve it up.