Sunday, November 11, 2012

Chicken and Dumplings

3 cups chicken, cooked and shredded (I use one full bag of frozen tenderloins 2.5lbs)
2 quarts chicken broth
2 cups all-purpose flour
1/2 tsp. baking powder
2 tbsp. salted butter, cubed
milk (a little less than a cupful)

Cook and shred chicken. 

I cook my chicken in water, with a few celery stalks, poultry seasoning, garlic powder, thyme, salt and pepper. Once the chicken is cooked I strain and add to chicken broth.

Make dumplings,
In a medium bowl, combine flour and baking powder and cubed butter with either a fork, pastry cutter, or your fingers
I also like to add a bit of garlic powder and thyme probably about 1/4 tsp of each
Add milk
Dust your counter with a generous amount of flour
Place your dumpling dough on the counter and dust it with more flour
Roll out and cut dough into squares (about bite size)

Add shredded chicken to broth
Heat up broth to a boil
Drop dumplings in 1 at a time to prevent them sticking together, stir often
Cook 15-20 minutes, until dumpling dough does not taste doughy, and broth has thickened

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