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| Chicken and Dumplings |
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| Ingredients Chicken and Dumplings |
1 whole Chicken
3 stalks Celery, 1/4", diced
1 gallon Chicken Stock
2 Bay Leaves
1 tbsp fresh Thyme
2 qt Heavy Cream
1/4 lb Unsalted Butter
1 cup All-Purpose Flour
1/4 bunch Parsley, finely chopped
1 pk Pillsbury (tm) original Grand Biscuits
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| Method Chicken and Dumplings |
| In large pot place chicken, bay leaves and chicken
stock. Bring to a boil and reduce heat to simmer
for 1 hour.
Remove chicken, allow to cool then remove
skin and bones.
Add chicken, heavy cream, thyme, celery and
leeks to the stock continue to simmer.
In another sauce pot, melt butter and add the
flour to make a roux. Cook for 2 minutes stirring
constantly. Remove from heat and add to the
chicken mixture stirring to incorporate the roux.
Add salt and pepper to taste.
Cut biscuits in quarters and gently roll in chopped
parsley. Carefully place biscuits on surface of the
chicken mixture. *note- do not submerge biscuits
as this will cause the biscuits to become heavy*.
Allow biscuits to steam for approximately 20 to 25
minutes then serve. |
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