TEXAS CHICKEN & DUMPLINS
1: Chicken Fried Steak
2: Cream gravy
3: Chicken & Dumplins
Now in the effort to help some of you younger, modern women I want to share mine.
★★★★★ 2 votes5
1 pkgchicken legs
1 pkgchicken breasts, boneless and skinless
1 slicewhite or yellow onion (just cut it in half)
3 stalk(s)of celery (including the green leaves just cut to fit in the pot)
1 stalk(s)carrot (don't know if they come in stalks? cut to fit the pot)
4 boxchicken stock (any kind you like)
·water to cover
2 tspolive oil
3 to 4 dash(es)worcestershire sauce
1 to 2 dash(es)red pepper flakes
2 to 3 can(s)canned buttermilk biscuits (grande works best)
2 to 3flour tortillas
How to Make TEXAS CHICKEN & DUMPLINS
- I wash and dry my chicken.(I'm old school)The reason I use chicken legs they are usually cheap and you get a lot of flavor from the bone. Place chicken in a large stock pot.
- Add all the vegatables and spices to the pot. Remember chicken doesn't have a lot of flavor and this is your chance to flavor the stock. I didn't put an amount on any of the spices because it is really a matter of taste.
- Use one of the boxes of chicken stock and add water until the chicken is covered.
- Place pot onto medium high flame until it starts to boil. Then lower the flame and cover it. Let it cook for at least 45 - 60 minutes. Its done when the chicken is falling off the bone.
- When the chicken is done remove it onto a plate a set aside to cool
- Take a large strainer and line it wih paper coffee filters. ( I don't have one of those expensive fine mesh ones coffee filters are cheaper.) Place the strainer over another large pot or a large heat proof bowl. Pour the stock slowly through the strainer and then pour it back into the hot pot.
- At this point you should add at least 2 of the boxes of the chicken stock to what you just made. Your going to have to eye ball it.
- Now while the chicken stock is coming back up to a boil take your can biscuits and cut them into pieces about the size of the end of your thumb. Cut the flour tortillas into strips. Sprinkle a scant 1/4 cup of all purpose flour over these and toss to coat them with flour.
- When the broth is gently boiling slowly add all the dumplins and tortillas into the broth. Lower flame to low and stir gently from time to time. Don't cover.
- Chicken should be cool enough to handle. Take chicken legs and pull meat off bones and discard it and the skin. Cut up all chicken into bite size pieces.
- After you have let dumplings cook for about 10 to 15 minutes add chicken. Taste the broth at this time it might need more salt or pepper. The chicken is already cooked so you just need to let the chicken come back up to temp.
- Chicken and Dumplins are comfort food. They are not spicy by nature and can be kinda of bland. You have to learn to play with it until you get it to your taste. The flour from the dumplins can also make the broth too thick so thin it down with some extra chicken broth or milk. If it still taste too bland butter also makes for a richer taste.
- Some will turn their nose up at me not making my own dumplins from scratch. But, honey I work for a living so my Texas wife act can only go so far. LOL I also have tried different mixes and somehow the can bisquits work better. Forgive me if I misspelled anything. But, I'm from Texas can't spell just cook! Hope you like this.