Sunday, February 15, 2009

Chicken and Dumplings

This is one of the best, easiest recipes I have.

4-5 lb Whole Chicken
1 49 oz can of Chicken Broth
1 can Homestyle Butter Flavored Biscuits (not Buttermilk)
1/4 tsp Pepper

Preheat oven to 350. Take all the guts out of the chicken and place, breast side up, in an oven safe pot. Pour the chicken broth into the pot and place in the oven for 1 1/2 hours or until the chicken is done.

Remove the pot from the oven and place the chicken on a plate to cool. Let the broth cool a few minutes and skim any fat from the top. Place the broth on the stove top at medium high heat to bring to a gentle boil.

In the meantime, spread some flour on a work surface. Coat both sides of each biscuit and flatten by hand.

Cut each biscuit into bite sized pieces.

Carefully place all the biscuits into the boiling broth. They will immediately swell up, but don't worry, they'll shrink back down. Continue to gently boil for 15 minutes, stirring often so they don't stick to the bottom of the pan.

While the biscuits are boiling, remove the chicken meat by shredding it with 2 forks. Add the chicken and the pepper and cook 5 minutes longer at a lower temperature, stirring continuously.

Serve with some crusty french bread or garlic toast.


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