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Homemade Chicken and Dumplings

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  • Grilled Jalapeno & Tequila Chimichurri, 7/21/14

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    Monday, July 21 2014 10:32 AM EDT2014-07-21 14:32:35 GMT
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Recipe from Mary Graham of Elgin, S.C.

Ingredients:

  1. 1 small whole chicken
  2. 1 onion
  3. Salt and pepper
  4. 3-4 cans Butter-Me-Not biscuits. (No substituitions.)

Directions:

  1. Boil chicken in enough water to cover until meat is falling off the bone.
  2. Remove chicken and place on plate to cool.
  3. You may remove some of the stock; about 1 to 2 cups may add later if needed.
  4. Take 3 - 4 cans of biscuits. Remove biscuits from can and flatten each biscuit. Place flatted biscuits on plate.
  5. Add 1 can of cream of chicken soup to boiling stock. Ppinch off small pieces of biscuit and drop into stock.
  6. After every biscuit, push the dumpling down until broth covers. (Work quickly until all bisquits are gone. Be gentle, push the dumplings down but do not stir.
  7. Cover and cook about  20 min. on med-low heat. If too thick add more broth.

 

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