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Today's Case:

Ma's Chicken And Dumplings

Ma's Chicken And Dumplings	
 
What you'll need:
1 Rotisserie Chicken 
2 cans Pillsbury Buttermilk biscuits 
1 can Cream of Chicken Soup
1 (32 oz.) box chicken stock 
1 1/2 cups of milk
1/2 tsp. poultry seasoning
1/2 tsp. black pepper
1/2 stick butter

For Thickener:
1/4 cup flour
3/4 cup milk

Remove all chicken from the bones and dice. I have tried using boneless skinless 
chicken but the rotisserie chicken is much more tender and already cooked 
(this knocks out so much preparation time). Set chicken aside.
Cut biscuits into 1/2" nuggets... the best way is to roll each biscuit between your 
hands forming a long tube; then cut the tube into 1/2" nuggets. Set cut up biscuits 
out on a cookie sheet keeping them separated.

In a large pot, combine chicken stock, cream of chicken soup and milk, whisking 
together until soup is dissolved. Add poultry seasoning and black pepper. Bring 
to a full boil and then add real butter; reducing the heat to medium so that the 
liquid continues to simmer but not boil.

When the butter has melted, start dropping the biscuits into the boiling liquid. 
Stir occasionally reducing heat to medium or low. Once all of the biscuits have 
been added to the liquid, let them boil lightly as you prepare the thickener. 
To make the thickener, combine 1/4 cup of flour, 3/4 cup of milk; thoroughly stir 
together.

Slowly add the thickener to the liquid and biscuits stirring constantly. 
This will slightly thicken the liquid.

Once the liquid begins to thicken, add the diced chicken. Let this mixture cook, 
covered, for approximately 20 minutes, stirring occasionally. When biscuits are 
no longer doughy but firm, it is ready to be served.

Makes 6 servings.