Try this recipe for delicious, homemade Chicken and Dumplings.
- Carbohydrate 48.5176333343523 g
- Cholesterol 230.956250002254 mg
- Fat 57.9196936673993 g
- Fiber 1.60089992968241 g
- Protein 63.0851933340592 g
- Saturated Fat 16.4977131670871 g
- Serving Size 1 1 Serving (404g)
- Sodium 1175.15050000902 mg
- Sugar 46.9167334046699 g
- Trans Fat 4.60089833341855 g
- Calories 986 calories
Step-by-step
- In Dutch oven or large wide pot, over medium heat, add chicken and cover with water. Heat to boiling and then reduce heat and cook for about 90 minutes until chicken is fork tender. Remove chicken from broth and set aside to cool.
- Mix 1/4 cup milk and 1 tablespoon of cornstarch, to broth bring to slow boil. Meanwhile remove skin and bones from chicken and shred or cut into bite sized pieces. Add to soup mixture. Stir to combine and cover.
- Mix the 2 cups of Bisquick and 2/3 cups of milk together to form a soft dough. Then drop spoonfuls of dough into the broth and bring it down to a simmer. Reduce heat to simmer and cook uncovered for 10 minutes and then cover and steam for 10-15 minutes or until dumplings are done in the middle. Season with salt and lots of pepper and sprinkle with a little parsley.
Velvety broth envelopes tender shredded poultry beneath pillowy biscuit drops that expand upon contact with simmering liquid. Simmering a whole boiler chicken in water for ninety minutes extracts collagen from the bones, gelatinizing the cooking liquid to build natural viscosity without heavy roux intervention. Cornstarch slurry introduced to the broth initiates starch gelatinization when heated to a slow boil, forming a glossy matrix that traps moisture and coats the palate. Bisquick acts as a pre-blended leavening agent containing hydrogenated oils and chemical leaveners, which react instantly with milk moisture to produce carbon dioxide gas bubbles. Dropping this soft dough directly into the simmering broth traps those expanding gases inside the protein-starch network, yielding light, spongy dumplings rather than dense sinkers. Keeping the pot uncovered for the first ten minutes lets excess steam escape so the exterior sets, while covering for the final ten to fifteen minutes allows internal steam to cook the center completely. Adjusting this yield requires proportional scaling of the liquid-to-flour ratio to maintain the correct dough hydration level. Seasoning generously with black pepper cuts through the high fat content contributed by the poultry skin and dairy solids.
