If you want to talk about an incredible recipe, let’s talk about these Chicken and Dumplings, because, wow. These are Drop Biscuit style dumplings with fresh chopped vegetables and breast meat from a roasted chicken. The dumplings are seasoned with herbs and the roasted chicken was marinated in a 24 hour brine, so this recipe is incredible.
Growing up, I didn’t much like dumplings; at least the way my Mom made’em. I’d dare say they even made me feel sick. So when I started out recreating this recipe I had one simple goal in mind; make something I LOVE! So I roasted the best chicken I could make, I made the best vegetable soup I could come up with and I added the best drop biscuit recipe I had and Viola, this Chicken and Dumplings recipe was born.
If you need a roasted chicken recipe or you need to learn how to carve one, check out the few listed below:
Tin Can Chicken Brine
Jerk Chicken
Cantonese Chicken
Beer Can Chicken
How to Carve a Whole Chicken
Chicken and Dumpling Ingredients:
Dumpling Dough
2 1/2 cups Flour, plus more if needed
3/4 cup Milk,
2 tbsp Butter
1 tbsp Baking Powder
1 1/2 tsp Salt
2 Large Eggs
1/4 cup Fresh Parsley, chopped
1 tsp Ground Sage
1/2 tsp Dill
Chicken Soup
2 1/2 qts Chicken or Vegetable Broth(water and Bouillon is fine)
2 Chicken Breasts, cooked and chopped
2 tbsp Olive Oil
2 tblsp Butter
1/2 Cup carrots, grated
4 Garlic Cloves, chopped
2 Celery Stocks, chopped
1 large leeks, white part only, chopped
1 Onion, chopped
2 tbsp Flour, up to a 1/2 cup for thick soups
1/4 Fresh Parsley, chopped
1 tsp Sage, ground
1 tsp Rosemary, ground
1/2 tsp Dill
