- 6
Ingredients
- 1 (3lb) chicken
- 8 cups water
- salt & pepper
- 2 tbsp butter
- 6 cups bisquick, plus extra for sprinkling, divided
- 2 cups cold milk
Preparation
Step 1
rinse chicken thorougly and pat dry.
place chicken on plate and rub season into skin.
Place in large pot and add enough water to cover entire chicken by at least 3-4 inches.
Bring to boil, cover and reduce heat and simmer 1 1/2 hour.
Remove chicken from broth & set aside to cool.
Skim any bits of fat & foam from broth, continue to simmer broth.
In bowl combine 2 cups bisquick with 2/3 cup cold milk & mix well. Repeat 2 times until you have 3 large round balls of dough. Set aside for 5-10 minutes to let dough expand and rise a bit, this makes fluffier dumplings.
On large flat surface sprinkle a little bisquick to cover surface, roll dough ball to about 1/4 in thick. Dumpling should not be too thick or they won't cook well. Too thin and they will be stringy.
Cut dough to make long strips then cut into squares.
Bring broth back to boil, drop dough squares into broth, carefully stir after each addition. As they cook they will drop to the bottom of broth, keep stirring to keep from sticking together on bottom.
Reduce heat to medium-low.
Remove skin from chicken and pull meat off bones. Cut into bite size pieces, return meat to broth.
Cook 8-10 minutes or til broth has reach desired thickness.