Saturday, January 17, 2009

CHICKEN AND DUMPLINGS









1 Large Purdue oven stuffer roaster chicken
1 large onion chopped in medium chunks
5 Potatoes
6 cans of Pillsbury's buttermilk biscuits( they are sold in a 4 pack)
3 Knorr chicken bouillon cubes ( 6 if using another brand)
Sheds Crock margarine

In a stock or soup pot, place whole chicken. Cover with water. Put the chopped onion in and cook the chicken until it is almost falling off the bone. Do not over cook or you will have bones in your stock.
Once the chicken is done remove and allow to cool enough for you to pull the chicken from the bone.
In the mean time peel and cut the potatoes and start cooking them in the stock, you can put the bouillon cubes in now too.
Now start opening the biscuits and cut each one in 5 or 6 pieces add to the pot one can at a time.
As they get done they will sink to the bottom. So be sure to stir frequently. Once the dumplings are done,(they sink once they are done) add the cut-up/shredded chicken. Cook and stir a while longer. It will thicken up nicely if you take the lid off at the last few minutes.
When you serve, put a dollop of margarine in the bowl and stir until melted.

This recipe was given to me by a friend of mine who lives on a farm and is used to making big satisfying rib sticking meals for her family and who ever is around .
She brought this to work one day for every one to have for lunch and we loved it! And today it is about 8 degrees out I made it for my family and it's a hit! It made a big pot, about 6 + quarts, so I will be sharing with my neighbors.











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