Chicken and Dumplings
Dumplings https://tastesbetterfromscratch.com/chicken-and-dumplings/#wprm-recipe-container-75634
Soup
- 3-5 lb Skin on Bone on dark chicken pieces
- Better than Bouillon chicken base
- 12 oz Can evaporated milk
- 4 tbsp Butter
- 1/2 c Flour
Dumplings
- 1 2/3 c Flour
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 3/4 c Milk
- 1/4 c Sour cream
- 2 tbsp Melted butter
Put 3-5 pounds chicken legs and thighs (with bones and skin) in a pot. Barely cover with water. Cover with lid and bring to a boil. Simmer for 2-3 hours on low heat or until chicken is cooked through. Remove Chicken and let cool. Shred meat; add back to pot with broth. Discard skin and bones.
In a separate pot, melt 4 tbs. butter. Whisk in 1/2 c. flour with a little chicken broth until smooth. Gradually add remaining both, plus 1 spoonful of Better than Bouillon chicken base. Stir. Bring to a boil. Stir in 1 can of evaporated milk and the chicken. Taste. Add salt if necessary.
For dumplings, in a medium bowl, whisk together flour, baking powder and salt. In a small bowl, melt butter. Stir in sour cream and milk. Pour wet ingredients into dry and mix with a fork gently until just combined. Drop by spoonfuls into slowly boiling hot broth. Cover with a lid. Cook 10-15 minutes. Remove lid and chicken doneness of dumplings. Put one on a plate and cut in half; if it's dry and fluffy in the middle, it's done; if it's still a little gummy, put the lid back on and cook for a few more minutes.
Yield: 4-6 servings