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Chicken and Dumplings |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chicken and Dumplings recipe on the web!!Prep: 20 min; Cook: 2 hr 45 min _ to 3 1/2 pounds stewing or broiler-fryer chicken, cut up _ stalks , medium celery (with leaves), cut up _ medium carrot, sliced _ small onion, sliced _ tablespoons chopped fresh parsley or 2 tsp parsley flakes _ teaspoon salt ___ teaspoon pepper _ cups water _ 1/2 cups Original Bisquick® ___ cup milk 1. Remove excess fat from chicken. Place chicken, giblets (except liver), neck, celery, carrot, onion, parsley, salt, pepper and water in 4-quart Dutch oven. Cover and heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. 2. Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups. 3. Heat reserved fat in Dutch oven over low heat. Stir in 1/2 cup of the Bisquick. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. 4. Stir in reserved broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables to Dutch oven; reduce heat to low; heat until hot. 5. Mix remaining 2 cups Bisquick and the milk until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. NUTRITION FACTS: 1 Serving:; Calories 635 (Calories from Fat 280); Fat 31g (Saturated 9g); Cholesterol 130mg; Sodium 1,820mg; Carbohydrate 51g (Dietary Fiber 2g); Protein 47g % DAILY VALUE:; Vitamin A 32%; Vitamin C 4%; Calcium 22%; Iron 24% DIET EXCHANGES:; 3 Starch; 5 Medium-Fat Meat; 1 Vegetable From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Rice Stuffing Apricot Wild Rice Stuffing CHICKEN BASICS Thyme-Baked Chicken with Vegetables Spicy Jamaican Chicken and Potatoes Skillet-Fried Chicken Oven-Fried Chicken Chicken and Dumplings Coq au Vin Roasted Chicken and New Potatoes Zesty Italian Chicken Indonesian Peanut Chicken Smoked Gouda- and Spinach-Stuffed Chicken Chicken Cacciatore Tomato-Feta Chicken with Orzo Chicken with Curry Sour Cream Sauce Crunchy Garlic Chicken Baked Chicken Kiev Two-Mustard Chicken Chicken Satay with Peanut Sauce Peanut Sauce Tandoori Chicken and Chutney Spicy Yogurt Marinade Smothered Chicken Summer Garden Chicken Stir-Fry Fiesta Taco Casserole Chicken à la King Chicken Pot Pie Chicken Club Salad with Hot Bacon Dressing TURKEY BASICS Maple-Glazed Turkey Breast Turkey with Lemon Rice Brandied Turkey with Cheese Turkey Divan Duckling with Orange Sauce Roast Goose with Apple Stuffing Pheasant with Rosemary Cream Sauce Pheasant Stew POULTRY BASICS CUTTING UP A WHOLE CHICKEN HOW TO BONE A CHICKEN BREAST HOW TO CARVE CHICKEN AND TURKEY HOW TO FLATTEN CHICKEN BREASTS TIMETABLE FOR ROASTING POULTRY TESTING CHICKEN FOR DONENESS--DON'T OVERDUE IT WHAT'S NEW WITH CHICKEN BREASTS THE SKINNY ON SKIN |
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