Beecher book and bake - March 2, 2024

Ok, I realize there is nothing new about chicken and dumplings. There are zillions of recipes out there, and I am sure using canned biscuits for the dumplings is quite common.  That being said, I'm sharing how my mother made chicken and dumplings and therefore, how I make them. No frills, just comfort.

1 chicken (skin on, bone in)

1 large sweet onion, peeled, rough chopped

4-5 garlic cloves, peeled, rough chopped

Salt and pepper to taste

4 pack of canned biscuits (nothing fancy...no name brand)

AP flour

Water

Optional: Bouillon cube and store bought chicken broth to supplement, if needed

• Before you rest your weary head for the evening, pull out your crock pot or Instant Pot.
• Toss in your chicken, onion, garlic, salt, and pepper
• Add water to just cover
• Got a bouillon cube? Toss that in too. 
• Cover and set it for low and slow, my friend. Now, go read something you love. That broth will take care of itself.  

If you do not have time to deal with the broth before you head to work, turn off the crock pot - store it in the fridge. If it is winter time and cold enough, do what I do and set it in the garage. This is a winter time treat in my opinion.

When you're ready...

Strain the broth into a large stock pot - debone the chicken (I pull it apart) and set it aside. If you have a dog, you're going to be super popular as you do this.

Bring broth to a boil. While you wait...

• Grab a rolling pin or a glass
• Take about a cup of flour and make a pile off to the side of the counter or cutting board. Spread some more flour on the surface of the counter.  Be generous...the flour is going to be the thickener.
• Open the canned biscuits - plop them around on the floured surface.
• Dredge each biscuit in the flour pile, then roll it out into a disk about the size of a hockey puck. Stack the discs, ensuring plenty of flour is used to coat each. Check out the picture, above.
• Use a serrated knife to cut discs in half....yes, you can keep them in the pile; Use a sawing motion with your knife. Don't over think this, Elaine. Be brave.
• Gently place the cut dumplings into the simmering broth, a few at a time.  Use a slotted spoon to press them into the broth. Gently keep them moving as you add more. They will grow/puff up. 
• If you feel more broth is needed, have that store bought broth on hand and add a glug or two as you see fit.

How much to add: I know, I know....you're wondering. Maybe you don't want to use all four cans of the biscuits. We did....we had lots of broth for this very reason. Mom wanted leftovers. We all wanted leftovers. So you feel free to make the amount that works for you and your family.

How long to cook: See? I'm a mind reader - I know you're wondering about that little nugget of information, too. They are done when the texture is how I like them.  I'll bet you're loving that explanation.  I realize I may be chasing a memory, and I'm fine with it. I like a dumpling with a firm chew to it.  Some like a more fluffy/caky texture. That's not my jam. After about 15 minutes, you'll find that the dumplings are no longer super puffy - this is good - and a sign to give one a nibble. Is it still on the doughy side? Well then, let them bob a bit longer. You'll notice that the broth is now thick, as it should be, if you were liberal with the flour. Wait five minutes. -have another nibble.  Keep this up until you're satisfied.

Once you are happy with the texture of the dumplings, add all of that pulled chicken, and season to your liking.  I really like extra black pepper. If you seasoned your broth well, then you should be close with the salt.  You do you.