CHICKEN & DUMPLINGS
You can easily double the dumplings if you have enough stock, to make a larger batch. Great way to stretch a smaller amount of meat into a whole meal.
Provided by Deborah Fisher
Categories Chicken
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Place chicken in a dutch oven 3/4 full of water, and add seasonings. Boil till chicken is done.
- 2. Take out chicken, remove meat from bones, and cut into small pieces. Set aside. Keep stock boiling.
- 3. Stir together baking mix and milk, mix, and knead with flour till easy to handle and not sticky.
- 4. Roll out on flour-covered surface, and cut into strips, about 1 inch by 2 inches. Drop pieces a few at a tie into boiling stock. Cook for about ten minutes, till done. Stir as needed. For larger batches, you can remove dumplings as they are done.
- 5. Remove with slotted spoon, mix in chicken meat, and serve.
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