MOM”S CHICKEN AND DUMPLING SOUP by CHEF DAN
Serves 30-40
INGREDIENTS:
40 cups chicken broth
4 whole chickens
2 tablespoons olive oil
7 stalks celery, chopped
11 carrots, chopped
4 potatoes, chopped
3 onions, chopped
3 tablespoons dried parsley or cilantro
1 tablespoon dried tarragon
5 bay leaves
11 cups Bisquick
4 cups milk
DIRECTIONS: PRE-HEAT OVEN TO 375 DEGREES
1. In a large baking sheet covered with parchment paper, add chickens, neck and heart and liver removed.
2. Coat with cooking spray and then coat with JOHNEY”S seasoning salt.
3. Cook in pre-heated oven for about 50 minutes or until the skin is nice and brown.
4. When cool, tear into bit size pieces.
5. Add oil to a skillet over medium-=heat.
6. Add celery, carrots, onions, cilantro, and tarragon.
7. Cook until tender, about 7-10 minutes.
8. Add chicken stock, to a soup pot and bring to a boil.
9. Add chicken, vegetables, spices and bay leaves.
10. Simmer for about 1 hour.
11. Prepare Bisquick:
12. Stir 11 cups of bisquick with milk until soft dough forms.
13. Drop by the spoonful into boiling stew, reduce heat.
14. Cook uncovered 10 minutes.
15. Cover and cook 10 minutes. 50 dumplings.
16. Remove bay leaves and serve.
ENJOY DAN
MAKING DUMPLINGS by CHEF DAN:
ReplyDeleteMakes about 20 dumplings
INGREDIENTS:
4 cups all-purpose flour
3 tablespoons baking powder
1 tablespoons white sugar
1 tablespoon salt
3 tablespoons softened butter
2 cups buttermilk
As an option add dried parsley, chives, tarragon, or sage, any one or all
DIRECTIONS:
1. Stir together flour, baking powder, sugar, salt, and herbs if using.
2. Cut in butter until crumbly.
3. Stir in buttermilk, to make soft dough.
4. Add more flour if to soft.
5. Roll into tablespoons balls.
6. Drop by spoonful to boiling soup.
7. Cover and simmer 12-15 minutes.
ENJOY DAN: