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Chicken And Dumplings

Growing up we always served this over cooked rice with petit pois peas and potato salad with hot French bread on the side –don’t want to let any carb go unturned here!

Prep
Cook
Serves 8people
Ingredients
1
whole fryer –meat removed and broken into large bite pieces (Either pick up a roasted chicken from the store or you can boil or bake a whole chicken –see the directions below)
Seasoning mix:
1
tbsp salt
1/2
tsp red pepper
1/2
tsp white pepper
1/2
tsp black pepper
Roux:
2/3
cup all-purpose flour
2/3
cup oil
2
stalks celery coarsely chopped
1
large onion coarsely chopped
1
medium bell pepper coarsely chopped
6
cup rich chicken stock (hot)–use 6 cups water and 3 TBSBetter-Than-Bullion chicken base
Dumplings:
2
cups Bisquick Mix (regular)
2/3
cup milk
Directions
1.
For Boiled Chicken:
2.
Rinse a 3.5 to 4.5 pound chicken
3.
Put the chicken in a large stock pot with 8 cups of cold water and 2 TBS salt
4.
Bring the water to a boil on high then reduce to a low medium heat and cook the chicken for about 1-1/2 hours–until the chicken is tender. You can reserve the water broth for the recipe –but taste it first –you might want to add some BTB base to kick it up a bit.
5.
For Roasted Chicken:
6.
Preheat the oven to 400 degrees.
7.
Rinse and dry the raw chicken then season it with just salt and pepper to taste.
8.
Truss the chicken with string (look this up on line –but you’ll want to do this)
9.
Place the chicken on a large baking sheet or a 9x13 glass or metal roasting pan breast-side up.
10.
Bake the chicken for approximately one hour and 15 minutes –you can check the temp in the thigh but (if your oven temp is right) it should be done.
11.
If using a roasted chicken from the grocery –just buy the chicken
12.
Cooking Directions:
13.
Make a light to medium brown roux by combining the cold oil and flour in a heavy Dutch oven or “gumbo” pot and stirring constantly under medium to medium high heat. (Note: Unlike gumbos which use a dark roux this roux is lighter.)
14.
Add the vegetables to the roux then stir and cook for a few minutes. Then add the seasoning mix and stir and cook for another 3 minutes.Slowly add the chicken stock –stirring constantly as you add it to the roux-vegetable mixture. Raise the heat to high and bring to a boil for two minutes.
15.
Cover and reduce heat to low and let simmer for 30 minute to an hour -check frequently to be sure it doesn’t burn. If it starts getting too thick add some water to thin it out a little.
16.
While the vegetables are simmering, break up your chicken into large bite pieces, remove the top from the pot, and drop the chicken pieces into the pot. Turn the heat to medium-high then mix the milk and Bisquick for the dumplings.
17.
When the stew starts to bubble, spoon the dumplings onto the stew (just drop the spoonfuls of mixture onto the top of the stew –don’t mix them into the stew.) Cook uncovered for 10 minutes, reduce heat to medium, cover the pot, then cook for another 10 minutes.

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