Granny Grant's Chicken and Dumplings
Creamy and oh so good dumplings mixed with chicken. A family favorite recipe passed down from Granny Grant.
Creamy and oh so good dumplings mixed with chicken. A family favorite recipe passed down from Granny Grant.
- Carbohydrate 8.658082 g
- Cholesterol 73.704 mg
- Fat 18.329892 g
- Fiber 1.08590000133514 g
- Protein 19.19185 g
- Saturated Fat 5.07549 g
- Serving Size 1 1 Serving (232g)
- Sodium 609.9068 mg
- Sugar 7.57218199866486 g
- Trans Fat 1.999492 g
- Calories 279 calories
Step-by-step
- Placed Chicken and Vegetables in stock pot. Add water to cover.
- Add Salt and Pepper
- Cook at boil till Chicken is done. Discard Vegetables.
- Debone the Chicken. Discard bones and skin. Set Chicken aside.
- To the broth add soup and milk. Bring to a simmer.
- Add the quarter biscuits one at a time. Stirring frequently.
- Cooki till dumplings are fluffy. Add chicken.
- Add salt and pepper to taste.
- Cook five minutes more. Stirring freguently.
- Remove from heat or chicken will stick.
Choosing Your Vessel
This preparation requires a heavy-bottomed stockpot holding at least eight quarts to accommodate the whole bird, aromatics, and subsequent expansion of the biscuits. Thin aluminum pots create hot spots where dairy solids and condensed soup will scorch during the simmer phase. A Dutch oven works well if the diameter is wide enough to prevent overcrowding when adding the dough pieces.
Managing the Broth and Dairy
Evaporated milk provides concentrated dairy solids without excess water, yielding a richer liquid than standard fresh milk. Whisk the cream of chicken soup thoroughly into the strained stock before introducing any dairy to prevent curdling. Maintain a gentle simmer rather than a rolling boil once the milk is added, keeping the temperature below the threshold that causes milk proteins to separate.
Evaluating Doneness
Assess the dumplings by slicing one open after fifteen minutes of simmering; the interior should appear fully opaque and light rather than dense or doughy. Drop the quartered biscuits into the pot one at a time to keep the liquid temperature stable. Stir frequently near the bottom of the pot to prevent the starches from adhering to the metal.
