Chicken and Dumplings

It may not be 15 degrees here in Southern California, but it is colder, cloudier, and rainier than normal here in February. So I’m bringing one of my staple dishes out of the cob webs this afternoon. Enjoy.

Photo Apr 07, 5 43 32 PM

INGREDIENTS
Fully cooked whole Chicken
32    oz. Chicken Broth
1    Celery stalk
1/2    onion chopped
2    Bay leaves
Garlic Salt to taste
1/2    tbsp butter
Parsley
Dumplings
1/2    Cup Flour
1/2    tsp baking powder
1/2    Cup Milk

INSTRUCTIONS
1.    De-bone chicken and put in a large pot. Add Chicken stock, onion, celery, bay leaves, garlic salt. Let cook for 1/2 hour. Remove bay leaves, and add butter.

Dumplings
1.    Combine flour, baking powder, and milk. Mix until you form a soft dough. Roll out dough with a rolling-pin, cut into small squares with a pizza cutter. Add to boiling chicken pot. Cover and simmer for 15 minutes. Serve in bowls. Yields 6

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