I use the following recipe for other recipes that call for cooked chicken &/or chicken broth:
In a large dutch oven combine a chicken, either whole or cut up, with enough water to cover (about 6 cups).
Add 4 stalks of celery with leaves, cut up;
1 carrot, sliced;
1 small onion, cut up;
1 teaspoon salt; and
1/4 teaspoon pepper.
Cover; bring to boiling. Reduce heat; simmer 2 to 2-1/2 hours for stewing chicken, or about 1 hour for a broiler-fryer chicken or till chicken is tender. Remove chicken; strain broth. Let chicken & broth cool.
When chicken is cool enough to handle, remove meat, discarding skin & bones. Store chicken & broth separately in tightly covered containers in the refrigerator, unless you plan to use it right away like I usually do! Lift fat from broth when chilled. (Broth & chicken may be frozen separately in 1-cup portions.)
Chicken & Dumplings
Prepare the Stewed Chicken recipe above. In addition to that you will need:
1 large can flaky biscuits (I use Grands)
1 can cream of chicken soup
Place chicken broth, boned chicken and soup in dutch oven. Peel biscuits off in layers & roll in flour. Cut in strips & place in boiling broth. Cook fast for about 10 minutes, then turn heat to low & cook for about 30 to 40 minutes.
I got this next recipe from my Grandfather before he passed away. Everytime we had a holiday meal at his house, I always thought he had the BEST stuffing there was. So one day I called him long distance to ask him how he made it. I have used the recipe everytime I've prepared a holiday meal since. I hope you enjoy it as much as my family has!
Prepare the Stewed Chicken recipe above.
3 boxes chicken flavor Stove Top Stuffing
1 cup celery
1 large onion
1 cup chicken bouillon (I use the broth from the stewed chicken.)
a tad of salt
1 chicken, cooked (I use the chicken from the stewed chicken.)
1 stick of butter or margarine
Saute celery & onions in butter or margarine. Remove chicken from bones. Prepare stuffing as box directs. Mix all ingredients in large mixing bowl. Put in baking dish (or dishes) & bake until nicely browned.
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since December 1, 1998
This page was last updated on January 15, 2007