My Lime Green Kitchen

Forgot to take a picture when these were first served so here’s a picture of the leftovers.  I’ll update the photo next time I make them.

Chicken & Dumplings

Boil a whole chicken in seasoned water.  I do this in the pressure cooker for about 7 minutes.  To the water, add a bit of salt, pepper, onions, carrots, celery, a bay leaf . . whatever you would like.

Once the chicken is done, remove from the broth and shred the meat from the bones. Save the broth for the dumplings.  I usually divide the broth in half and freeze half of it and use half in the dumplings.

Because we don’t like a lot of chicken in our dumplings, some of the chicken is saved for other meals.  It can be frozen if not going to be used for a few days.  a plain chicken, and I think it puts a little less fat in the water.

For the Dumplings:

1 cup all purpose flour
1 cup Bisquick
2 tsp. black pepper
2 eggs
1/3 c. milk (you may need to add a little more)

Mix all the dumpling ingredients. Roll out onto floured surface. Roll very thin – almost as thin as a potato chip. Cut into 1″ x 2″ strips. Dip in flour and lay out on floured surface for at least one hour. Flip them all over and let them sit out for another hour. They are better if you allow them to dry out a bit.

Drop individually into the boiling broth and cook til tender but NOT mushy. Just before they are done, add the shredded chicken. Do not stir the dumplings or they’ll break up. I gently mash them down every now and then with a spatula to kind of separate them and keep them covered in the broth.

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