Kathy's Chicken & Dumplings

Date: 05-07-2006
Number of Views: 779




Kathy's Chicken & Dumplings

8 chicken thighs
1 tsp rosemary
1 tsp thyme
2 tsp SaltSense
1/4 tsp ground pepper
1/4 tsp Lawry's seasoning salt
4 stalks of celery (sliced into 1/4 inch pieces)
1 tube of Pillsbury Grand Homestyle biscuits
1 cup of carrots (petite or sliced)
water (enough to cover chicken twice)

Rinse chicken and place in a stock pot. Add water, celery
and seasonings. Cover and bring to a boil. Let slow cook until chicken
is fork tender.

Remove chicken from the stock. While the chicken is cooling,
rinse the carrots then add them to your stock. Cover and bring to a boil.
let them cook for about 10 minutes.

Separate and cut the biscuits into fourths. Make sure your stock
is boiling hot. Drop the biscuit pieces into the stock. They'll cook
in about 5 minutes. Try to keep them from attaching with each other.
Gently turn them so that they are evenly cooked. Cover and turn fire off.
Note: Overcooking will result in a hard dumpling.

Skin and de-bone the chicken. Add the chicken to the stock pot, gently.
Let it rest for about 15 minutes. You should have chicken and dumplings
in a rich gravy. Transfer to a casserole dish if you wish. Enjoy.

8 servings.