CHICKEN AND DUMPLINGS – September 26 – National Chicken Month and National Dumpling Day

Serves 4-6

  • 1 pound chicken breast
  • 1 pound chicken thighs
  • 1 tablespoon and 1 teaspoon salt
  • 2 stalks celery, diced
  • 2 medium carrots, sliced
  • 1 small onion, sliced
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon black pepper
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 1/2 teaspoon sugar
  • 2 1/2 tablespoons butter
  • 1 cup milk

In a pot add the chicken and 1 tablespoon salt. Add enough water to cover the chicken and boil until the chicken is done. Remove the chicken and cut up and remove any bones, if necessary. Reserve 2 quarts water. Place the chicken, celery, carrots, onion, parsley, and black pepper in the pot with the 2 quarts water. Turn the stove on to medium-high heat. Let simmer for about 1-2 hours, until the carrots are almost done. If there is too much liquid remove some. In a bowl mix the flour, baking powder, and sugar. Cut in the butter then add the milk. Mix together and with a spoon carefully drop spoonfuls into the pot. Turn the stove down to low and cook for another 10 minutes. Cover the pot and cook another 10-15 minutes, until the biscuits are cooked.
Tomorrow: National Corned Beef Hash day


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