Ingredients
Instructions
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Read the original cookbook wording
Chicken and Dumplings
James Jones
Ingredients:
1 whole frying/baking chicken
3 pounds of chicken backs, wings and necks (the scrags)
2 cups Bisquick mix
2/3 cup milk
6 quarts of Chicken Stock (See Chicken Stock Recipe)
Directions:
Remove Chicken legs and breasts and bake at 350o F. 1 ¼ hr. or until done.
Use the scrags to make chicken stock.
Place 3 inches of stock in a large pot with cover and bring to a boil.
Stir milk and Bisquick until soft dough forms.
Drop spoonful of dough into boiling stock .
Cook uncovered for 10 min.
Cover and cook for 10 more minutes.
Serve dumplings with cut up bite size hunks of baked chicken.
Make chicken salad out of leftover baked chicken.
Makes about 10 dumplings