Chicken and Dumplings - BBQ Central

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Old 02-21-2005, 09:05 AM   #1
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Chicken and Dumplings

1 Whole Fryer about 4-5lbs
5 Stalks of Celery chopped to medium pieces (chop the leafy pieces too, looks real pretty in the soup)
1 Big Yellow Onion chopped to medium pieces
5 Carrots chopped to medium pieces
2 10 Biscuit Cans of store bought buttermilk biscuits (not the Grands, just the cheap biscuits)
Water
Poultry Seasoning to taste
Pepper to taste
Salt to taste

(I've done this with boneless skinless chicken breasts too. The only thing you need to change is, instead of all water you need a big can of reduced sodium chicken stock and an equal part of water. Either way is delicious, the boneless skinless breast way is easier if you are in a hurry)

Place the whole chicken in a stock pot, cover with cold water. Add salt, pepper and poultry seasoning to taste. Bring to a boil, reduce heat to medium low and cover for approximately 1 hour or until you can easily pull the leg bone off.

Scoop out all the meat, skin and bones to let cool.

Pull the chicken apart, discarding the bones and skin.

Add carrots, celery and onions and let simmer for 20 minutes until they begin to soften but are not fully cooked. After 20 minutes put the chicken back in and increase heat until you get a slow boil.

Remove the biscuits from the can and roll into balls, place into stock pot and cover for approximately 20 minutes. They are done when they no longer float.
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