You will need:
One chicken cut up two to three pounds.
One 1015 or Vidalia onion. (Sweet onion)
5 to eight bay leaves
Bisquick
Two eggs
milk
bacon grease
chicken bullion
Take the onion and chop it not too fine. If you know how to do a petal cut on the onion and then cross cut it at half inch increments. With a cast iron skillet melt about two tea spoons of bacon grease and sauté the onions just to the point where they are starting to caramelize.
In a eight quart pot with lid put the onions, bay leaf, and chicken and fill with water to just below the rim of the pot. But not too full. You don't want the broth to bubble over the top while it simmers for 45 minutes to an hour.
After the chicken is fully cooked, remove it and put it in a roaster or some other oven safe dish that has a lid.
Set it in the oven at 200 degrees Fahrenheit with the lid on.
Taste the broth and add chicken bullion to taste for the salt.
The dumplings:
For a single batch of dumplings take 2 and a 1/4 cups of Bisquick and put in a mixing bowl.
Take two eggs and crack them in a measuring cup and add milk until you have one cup volume indicated.
whisk eggs and milk together then add to the Bisquik. Mix until it is reasonably smooth, some small lumps is okay. Add a little milk if it is still too lumpy.
Bring the broth up to a slow boil and dip the scoop or big serving spoon into broth to keep the dough from sticking to it. Try the next part on one dumpling to check the texture of the dumpling to your taste. One of my kids likes them over cooked and the other likes them cooked like below as I do.
Now timing is everything during this part, quickly put eight to ten scoops of dough into the slow boiling broth.
For six minutes cook uncovered, reduce heat then cover and cook for six more minutes. Remove the finished dumplings and put into a bowl. Repeat until all of the dough is used up.
This usually gets me between 15 and 20 dumplings. The interior should have a bread like texture and it should hold it's shape. If you want a more mushy texture adjust your cook times.
This is a perfect winter time dish for the calories and a meal that will stay with you.
We are having this for supper tomorrow!
One chicken cut up two to three pounds.
One 1015 or Vidalia onion. (Sweet onion)
5 to eight bay leaves
Bisquick
Two eggs
milk
bacon grease
chicken bullion
Take the onion and chop it not too fine. If you know how to do a petal cut on the onion and then cross cut it at half inch increments. With a cast iron skillet melt about two tea spoons of bacon grease and sauté the onions just to the point where they are starting to caramelize.
In a eight quart pot with lid put the onions, bay leaf, and chicken and fill with water to just below the rim of the pot. But not too full. You don't want the broth to bubble over the top while it simmers for 45 minutes to an hour.
After the chicken is fully cooked, remove it and put it in a roaster or some other oven safe dish that has a lid.
Set it in the oven at 200 degrees Fahrenheit with the lid on.
Taste the broth and add chicken bullion to taste for the salt.
The dumplings:
For a single batch of dumplings take 2 and a 1/4 cups of Bisquick and put in a mixing bowl.
Take two eggs and crack them in a measuring cup and add milk until you have one cup volume indicated.
whisk eggs and milk together then add to the Bisquik. Mix until it is reasonably smooth, some small lumps is okay. Add a little milk if it is still too lumpy.
Bring the broth up to a slow boil and dip the scoop or big serving spoon into broth to keep the dough from sticking to it. Try the next part on one dumpling to check the texture of the dumpling to your taste. One of my kids likes them over cooked and the other likes them cooked like below as I do.
Now timing is everything during this part, quickly put eight to ten scoops of dough into the slow boiling broth.
For six minutes cook uncovered, reduce heat then cover and cook for six more minutes. Remove the finished dumplings and put into a bowl. Repeat until all of the dough is used up.
This usually gets me between 15 and 20 dumplings. The interior should have a bread like texture and it should hold it's shape. If you want a more mushy texture adjust your cook times.
This is a perfect winter time dish for the calories and a meal that will stay with you.
We are having this for supper tomorrow!