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Foxy’s Chicken and Dumplins’

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Ingredients:


One whole chicken boiled and de-boned into bite size pieces. (Save the broth and water.) Set aside 3 cups of the chicken to add later.


1-1/2 tablespoons ground sage (use more or less depending on taste)


1–1-1/2 cups whole milk (skim milk if you want less fat content)


1–2 tablespoons butter or margarine of choice


1–2 teaspoons salt


1 teaspoon lemon and pepper seasoning


1–2 tablespoons onion powder


1 teaspoon regular black pepper


1 tablespoon parsley flakes


 3–4 packages of those “Mary B’s Open Kettle Dumplings”


Procedure:


In a large pot , add chicken broth and water you cooked the chicken in. Depending on how much chicken broth and water you had left over, you may need to add 1–2 cups of water.


After broth and water has come to a boil, add the ground sage, salt, lemon and pepper seasoning, onion powder, black pepper, and parsley flakes. Add butter or margarine and let the mixture come to a boil. Add milk and stir very well so it won’t curdle. After mixture has come back to boiling, add the kettle dumplings and stir to keep them apart. (Be careful this is a hot mixture and could splash.) Reduce to a simmer and let dumplings cook with a lid slightly covering the pot. Watch that it doesn’t boil over. Stir regularly so dumplings don’t stick to bottom of the pot. Let simmer for 25–30 minutes or until dumplings are tender. 


After dumplings are done (usually cut easily with a fork), add the 3 cups of bite sized chicken and let mixture cook on low to medium heat about ten minutes, stirring often so it won’t stick. After cooking, cut the heat off and replace the lid. Let chicken and dumplings sit for another ten minutes before eating.


(You can add the skin to the cooking stage, some folks do not like skin. It is up to the cook. I prefer to add the skin just because it adds favor to the dumplings.)


Serve with home-made cornbread, beverage and dessert of choice. The chicken and dumplings are better the second day because they have set overnight in the fridge and soaked up the seasonings. 


***(This recipe is good for those cold days and nights. The broth/sauce part also doubles as a good beverage to sip if you have folks sick with the flu.)***

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