Chicken ‘n’ Dumplins
3-4 chicken leg quarters
1/2 cup chopped onion
1 clove garlic
4 cans chicken broth
2 1/4 cups Bisquick
2/3 cup milk
1/2 cup celery (optional, I don't use it)
salt and pepper to taste

Boil the chicken in the broth (or boil it in water and add 4-5 chicken buillion cubes) until it's very tender. Skim the fat off the top of the liquid and add the onion and garlic and let simmer while you skin/bone the chicken. Add the chicken back to the stock. Mix together the Bisquick and milk - it should be sticky and doughy - and drop by teaspoonfuls into the stock. The dumplins will rise to the top as they cook - stir it frequently to help thicken the liquid. If it's too thin, mix a teaspoon or so of flour or cornstarch in with a quarter cup of cold water, and then add it in.

*Note: This recipe can be made in larger batches and frozen, but for reasons I can't figure out, the dumplins usually kinda dissolve upon thawing and reheating. It still tastes as good, though.
Posted by Donna on Wednesday, March 03, 2004 at 04:27 PM
Filed in: Soups & Stews • ◊ Permalink


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