Tuesday, September 8, 2009

Easy Chicken and Dumplings

salt and pepper

Boil chicken until it's falling off the bone. I used a few pounds of chicken quarters because we had some extra in the freezer, and it took about 1 1/2 hours. I added butter (about 2 Tbsp) to the water even though most people I talked to didn't add any butter, stating that it's greasy enough on its own.

After the chicken is cooked thoroughly, let it cool enough so that you can remove the meat from the bones. Add enough water to the broth so you have about 5 quarts of broth. Bring to a boil.

If you're using Anne's Old Fashioned Flat Dumplings like I do (easiest way!), drop 8-10 in the broth, stirring to separate them. As the broth begins to boil again drop 8-10 more in the broth. Do that for as many dumplings as you want (I used half the pack). Cook at a full boil for about 6 minutes, stirring lightly. Add cooked chicken back to the pot. Boil 2 more minutes. Remove pot from heat, cover and wait 20 minutes before serving - for thickening purposes.

What I did differently from the recipe:
Nothing. I kind of made up this recipe along with my grandmother's advice.

What I'll do differently next time:
Make sure ALL the bones are out!! Nothing worse than stuffing your face and trying to spit out bones at the same time.

Thumbs up! This didn't last very long in our household. The longest part was boiling the chicken, but other than that it was a very easy recipe. One day I'll make these with real dumplings, but for now, this is the recipe I will continue to make!


Tracey Garner said...

Iuse roasted chicken from HT, they mark them down at night. Then just add some cans of broth. It is much faster this way.

Amanda said...

Thanks Tracey! That does sound really easy!