chicken stock

Easy Chicken And Dumplings

Easy -Chicken- And- Dumplings

Easy Chicken And Dumplings

(Bisquick drop dumplings)

 

 

 

Ingredients :

1 Rotisserie Chicken, skins and bones removed.
1 48 oz container of chicken stock
1 cup of water
Pepper to taste
2 cups of Bisquick
2/3 cup half and half (or more as needed)
1/2 teaspoon salt
fresh parsley for garnish

 

 

 

 

Directions:

Pour chicken stock and water into large pot and bring to a boil. Add salt and pepper. Cut off pieces of chicken and drop into boiling liquid. I use mostly the dark meat as it gives off more flavor. You can add as much chicken as you want. Cook for 5 minutes. Turn heat down to medium high and remove chicken with a slotted spoon and set aside.
Mix Bisquick and half and half until you form a soft dough. Drop by large rounded spoonfuls into slow boiling liquid. Turn down heat to low and cover pot. Cook on low heat for about 10 minutes until dumplings no longer doughy in the middle. Carefully add chicken pieces making sure you do not disturb dumplings so they do not break apart. Turn off the heat and serve.

 

 

 

HOMEMADE BISQUICK:

5 cups all purpose flour
3 tablespoons baking powder
2 teaspoons salt
1 cup shortening or very cold butter

In large mixing bowl combine flour, baking powder and salt. Cut in shortening with pastry blender or two knives. Use your hands to blend into a fine sand-like mix.
If you use cold butter, store in a container in the refrigerator for up to 6 months.
If you used Crisco shortening or any other shortening, store in an airtight container in your pantry for up to 6 months.

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Roasted Cauliflower With Butter Sauce

Roasted- Cauliflower -With- Butter -Sauce

 

Roasted Cauliflower With Butter Sauce

 

 

Ingredients:

1 head of cauliflower

Fresh thyme

2 bay leaves

4 cups (1l) vegetable or chicken stock, more or less, depending on the size of the cauliflower

1/3 cup (70)g melted butter

Fresh cracked pepper

 

 

 

Directions:

1. Preheat your oven to 400ºF (200°C). Trim the bottom of the cauliflower and remove all the leaves and the stem, but without breaking apart. Give it a quick rinse and pat dry.

2. Place the whole cauliflower in a pot and cover with stock, add fresh thyme and bay leaf. Bring to a boil and simmer for 12 minutes.

3. Drain and transfer the cauliflower head in a cast iron skillet or any oven proof pan. Ladle a little of the cooking stock over the cauliflower then drizzle with melted butter on top. Sprinkle with fresh thyme and pepper.

4. Roast in the oven for 10-15 minutes, depending on the size of your cauliflower, until golden. Baste with cooking juice from time to time. Check with a knife, if it slides in easily, then it’s cooked. You can broil for an extra 2 minutes if you want to give it a bit more color, but keep an eye on it so it doesn’t burn.

5. Remove from the oven and sprinkle with fresh thyme. Slice, and serve with an extra drizzle of the buttery cooking juices.

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