Chicken And Dumplings Recipe
Chicken and dumplings made with biscuit dough is an old and favorite recipe of mine. Filling and comforting with simple seasonings of choice, the chicken and dumplings is cooked in milk and is buttery and very comforting indeed. Serve with a nice salad to go!
Ingredients
1 (6 or 7 lb.) baking hen (as fat as you can find)
1 can Carnation milk
1 can water
1 stick margarine
1 Tbsp. black pepper
1 Tbsp. salt
1 batch biscuit dough (leave out baking powder; recipe found elsewhere in this cookbook)
Directions
Put whole hen in pot; cover once over with water.
Bring to a boil on high heat until hen is tender.
Cut heat and remove.
Cut chicken and skin.
Place chicken back in pot; add black pepper, salt and margarine.
Make up biscuit dough.
Roll out as thin as you can and cut into 1 1/2 inch strips that are 6 to 8-inches long; set aside.
Open can of milk and pour in stew pan; add equal part water.
Bring to a simmer on low heat.
Pour into pot with chicken and bring to boil.
Add dumplings, one at a time, so they don't stick together.
Cover pot.
Taste test dumplings often until done.
Bring to a boil on high heat until hen is tender.
Cut heat and remove.
Cut chicken and skin.
Place chicken back in pot; add black pepper, salt and margarine.
Make up biscuit dough.
Roll out as thin as you can and cut into 1 1/2 inch strips that are 6 to 8-inches long; set aside.
Open can of milk and pour in stew pan; add equal part water.
Bring to a simmer on low heat.
Pour into pot with chicken and bring to boil.
Add dumplings, one at a time, so they don't stick together.
Cover pot.
Taste test dumplings often until done.
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