redderthebetter
Senior Member
- Joined
- Dec 30, 2005
- Messages
- 126
- Reaction score
- 0
My boys actually liked this.
Place 1 cut up fryer(3-4lbs.) or roasting bird in a Dutch oven. Cover with 8 cups of water. Add 6 cubes of broth and turn the heat on. While the bird is coming to a boil, finely chop 1 cup each of carrots and celery, and 1 medium onion. After the bird comes to a boil add the veggies, along with 1 clove of garlic. At this point you can season to your taste. I would normally add a Creole seasoning, but tonight I just added parsley, salt/pepper to taste. Let it boil, covered for an hour, then remove from the heat and remove the chicken to a bowl and let cool. Strain and discard the veggies.
Here is where I can go down different roads to make the dumplings. tonight I took the easy route. While returning the broth to a rolling boil, I opened two containers of the Pillsbury regular size biscuits. I quarter them and drop them individually into the broth. They will puff a bit while cooking.
When the chicken has cooled, de-bone and finely chop the meat. I cool the bird till I can do the de-boning by hand. This minmizes the small bones that have a way of fining their way back into the stew. After chopping,stir it back to the stew, and enjoy.
I have no wine recomendations for this. As long as it is good and wet works for me.
You can let your Goggle do the searching, if you prefer homemade dumplings. I normally follow recipes I find. Another alternative is to make the Bisquick Biscuit dough recipe and roll and cut it to dumpling size.
Place 1 cut up fryer(3-4lbs.) or roasting bird in a Dutch oven. Cover with 8 cups of water. Add 6 cubes of broth and turn the heat on. While the bird is coming to a boil, finely chop 1 cup each of carrots and celery, and 1 medium onion. After the bird comes to a boil add the veggies, along with 1 clove of garlic. At this point you can season to your taste. I would normally add a Creole seasoning, but tonight I just added parsley, salt/pepper to taste. Let it boil, covered for an hour, then remove from the heat and remove the chicken to a bowl and let cool. Strain and discard the veggies.
Here is where I can go down different roads to make the dumplings. tonight I took the easy route. While returning the broth to a rolling boil, I opened two containers of the Pillsbury regular size biscuits. I quarter them and drop them individually into the broth. They will puff a bit while cooking.
When the chicken has cooled, de-bone and finely chop the meat. I cool the bird till I can do the de-boning by hand. This minmizes the small bones that have a way of fining their way back into the stew. After chopping,stir it back to the stew, and enjoy.
I have no wine recomendations for this. As long as it is good and wet works for me.
You can let your Goggle do the searching, if you prefer homemade dumplings. I normally follow recipes I find. Another alternative is to make the Bisquick Biscuit dough recipe and roll and cut it to dumpling size.
