But it isn't as bad as it looks! This is going to be our yummy dinner. We love chicken & dumplings. Seems like everyone has their own favorite recipe. The ones we like are the ones my grandma used to make. They're thin and chewy and I could eat the entire batch by myself. Only problem is . . so could Chad and Vince.
The round glob is Rosemary Bread. Yummmmmm!
I'll share my recipes:
Chicken & Dumplings:
Boil a fat hen in seasoned water. Because we don't like a lot of chicken in ours, I usually just boil a plain chicken, and I think it puts a little less fat in the water. I season with celery, onion powder, salt and pepper. Remove the chicken, allow the broth to cool and strain. Remove the chicken from the bones. Shred the chicken that you want to put back into the dumplings. If you don't want all the chicken in the dumplings, set it aside for another recipe.
For the Dumplings:
1 cup all purpose flour
1 cup Bisquick
2 tsp. black pepper
1/3 c. milk (you may need to add a little more)
Mix all the dumpling ingredients. Roll out onto floured surface. Roll very thin - almost as thin as a potato chip. Cut into 1" x 2" strips. Dip in flour and lay out on floured surface for at least one hour. Flip them all over and let them sit out for another hour. They are better if you allow them to dry out a bit.
Drop individually into the boiling broth and cook til tender but NOT mushy. Just before they are done, add the shredded chicken. Do not stir the dumplings or they'll break up. I gently mash them down every now and then with a spatula to kind of separate them and keep them covered in the broth.
In a large bowl, combine:
1 T. yeast
1 T. sugar
1 cup very warm water.
Let this sit until bubbly.
2-1/2 c. flour
2 T. melted butter
1 tsp. salt
1 T. chopped fresh rosemary
Stir all the ingredients together. Knead for about 10 minutes. Add more flour if necessary. Oil a large bowl. Place the dough into the bowl, turning to grease the top. Cover with a damp towel and let rise til double in size, about one hour.
Punch dough down. Divide in half. Shape into a small ball. Place on a greased cookie sheet. Sprinkle with 1 T. chopped fresh rosemary. Press the top down to flatten the balls a little.
Let rise for about 45 minutes. Bake at 375 for 15 to 20 minutes.
Butter the top and sprinkle with coarse salt if desired.