The Marine (who used to be known in our family as The Boy since he’s my parent’s only male grandchild) just texted and asked for a couple recipes from his childhood. He’s currently on leave and I guess they’re in the cooking spirit : )
Chicken and dumplings was a staple of my childhood, so of course it became a staple when I had my own children. It’s easy, economical and just a wonderful comfort food. I might make a pot of this myself tonight.
- 1 whole chicken, cut up
- 1 onion, diced
- 1 stalk of celery, diced
- 2 cloves garlic, minced
- 2 bay leaves
- 2 cups chicken stock
- 1 stick of butter
- Garlic powder
- 1 recipe of biscuit dough (or 1 can Pillsbury Grands biscuits)
- Flour for dredging.
Okay. I cheated with this one a lot. Most of the time, I did not make the biscuits from scratch when the kids were growing up. I bought the can of biscuits and tore them into pieces, dredged those pieces in flour and dropped them into the boiling stew. The boiling stew made with a rotisserie chicken I bought on my way home from work.
Now I’m all gotta-make-it-from-scratchy, so I don’t take any shortcuts.
Throw all the ingredients except the biscuit dough in a pot and cover the chicken with water. Bring to a boil and then lower heat to medium and simmer about 40 minutes until the chicken is done. (Unless you cheated and did the rotisserie thing.)
Take the chicken out of the pot and allow it to cool enough for you to skin and debone it. Shred the meat into bite size pieces and place them back into the pot. Bring the pot back up to a simmer.
If you’re not cheating and using canned biscuit dough, roll out the recipe of biscuits you made to about a 1/8″ thickness. Cut into 1″ squares. Dredge each square in flour and drop them into the simmering stew. Don’t stir! Just drop them and give the pot a little shake if they don’t fully submerge.
Cook 5-10 minutes until the dumplings float and the sauce has thickened a bit.