Tuesday, June 18 2013, 10:06 AM MDT
Easy Chicken And Dumplings
As Aired On August 10, 2012
Recipe Courtesy Of Chef William Howard Of La Caille
Chicken and Stock:
1 large Rotisserie chicken (4-5 lbs.), cooked with neck and gizzards removed
1 large onion, peeled and diced
3 carrots, peeled and diced
3 stalks of celery, diced
2 tbs Butter
2 quart of chicken stock ( or water seasoned with bullion)
2 quarts water
1 pinch dried thyme
Kosher salt, to taste
Pepper, to taste
Tube Pillsbury Southern Style Biscuits, cut into qtrs. and rolled into balls
1.) Place the onions, carrots, and celery in a large stock pot and sauté in butter until soft. Add c chicken stock and bring to a boil, then reduce heat so water maintains a gentle simmer.
2.) Add quarter biscuits one at a time so as to not stick to each other.
3.) Cook Dumplings for 10 min in simmering water
4.) Remove the cooked chicken meat from the bones and chop into bite size pieces
5.) Place chicken on top of dumplings and let simmer for 10 additional min.
6.) Gently stir and serve.
(Copyright 2012 Sinclair Broadcasting Group.)