Homemade Chicken Stock and Dumplings
by Bobbi Russell
serves: 4
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Flavorful chicken stock with easy home-made dumplings.
Use the leftover bones from Blasted Chicken or a store-bought rotisserie chicken. |
Ingredients: |
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1 |
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chicken carcass |
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5 cups |
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water |
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1 |
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onion, chopped |
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2 stalks |
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celery, chopped |
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2 |
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carrots, chopped |
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1 tsp |
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salt |
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1/2 tsp |
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pepper |
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1 tsp |
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poultry seasoning or thyme |
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2/3 cup |
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baking mix (i.e. bisquik) |
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3 Tbsp |
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milk |
Directions: |
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Place the chicken carcass in a soup pot. Pour in water to almost cover. Add vegetables and bring to a gentle simmer for 1 hour. Do not boil or you will have a cloudy stock. Remove chicken to a bowl to cool. Remove vegetables if you want or leave them in. Taste for seasoning and add salt, pepper and spices if needed. Bring liquid to a gentle boil. Remove any meat from the bones and put back in pot, discard bones. Mix baking mix with milk and drop 4 large or 8 small dumplings onto boiling stock. Reduce heat and cover. Cook about 15 minutes, or until dumplings are cooked through and fluffy and stock is thickened a bit.
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