Friday, March 15, 2013

Mom's Chicken and Dumplings

To Get Started...
5 cups Bisquick
1/4 cup Chicken Bouillon
3 Chicken Breasts (frozen or thawed)
8 cups Water
3/4 cup Milk
and of course; large pot, spoon, mixing bowl, plate...

Recipe below is for about 6-8 large servings, you can make more or less...

(Sorry, I don't have pictures for the first couple steps)

IN YOUR LARGE POT, add 8 cups of water, 1/4 cup bouillon, and 3 chicken breasts. I always do frozen, less preparing and thought process.

BRING water to a soft boil.

COOK Chicken until it's fully cooked (Chicken will be ENTIRELY white throughout, if there's pink - it's NOT done.) Sometimes to speed the process, once the chicken is thawed, I cut into chunks ... cooks faster.

WHILE the chicken is cooking, get out your Bisquick and Milk.

ADD 3 cups of bisquick, slowly adding 1/2 cup milk (we'll add the rest of bisquick and milk in a bit). The consistency of the dumpling should be a little sticky, but not runny. And to be honest, there's no wrong way to make the dumpling. There's also a "dumpling" recipe on the bisquick box you can use, adding enough to make 3 cups.

SET Dumpling mixture aside, waiting for the chicken to finish cooking.

When chicken is done, remove from boiling water, set aside on a plate.

(1.) WATER should be at a rolling boil still. One at a time, add clumps of dough into water. If they're super small, you'll have a thick soup without "balls of dough".

(2.) ADD all of the first dumpling mixture to the pot. The dumpling will rise to the surface when they're added to the water. This is how you know your water is hot enough - if the water is lukewarm, they won't rise as fast.
PLEASE NOTE: when stirring, don't "mix", push the dumplings down. This helps them stay as balls. Stirring when they're doughy will break them into smaller balls.

Mix the rest of dumplings - 2 cups bisquick and 1/4 cup milk - made to add a little more milk.

(3.) AFTER you've added the final mixture of dumplings, start shredding the chicken. I like shredded. Easiest way to get tiny shreds is to "mash/rub" the chicken in between your thumb and index finger.

When all the chicken is shredded - dump into the dumplings. Stirring slowing to mix it all up.

Cook until dumplings are cooked through (not doughy) and chicken is warm again.

Whole process (cooking chicken, dumplings), for this large batch, took about an hour.

TIPS while your cooking - making it "Burn the Ramen Noodles" proof:
*Like noted before, make sure that when your not "stirring/mixing", it's best to push the dumplings down, stirring will make it a thick soup.
* Know this: if they look SUPER thick, while they're cooking. Just add a little more milk or water to make it more soupy instead of a casserole.
* If you want more of a soupy texture, don't add all the dumplings.
* Your rolling boil can be at a heat of medium - medium high. Too high will burn the bottom.
* You can make your broth and chicken a couple days prior to the actual serving day. Just follow the instructions after the chicken is cooked - making sure your water is hot enough for the dumplings.
* This pot can sit on low for a while without having major changes in texture, once the dumplings are cooked fully. I've waited for hubs to get home for an hour before eating it. If it gets to thick, just add more milk or water.

This was one of my favorite dinners when I was a little girl and now it's my Girls' favorite. I hope your family enjoys it as much as we do!