Chicken And Black Pepper Dumplings Recipes

Steps:

• Heat 1-1/2 cups milk, peas, carrots, chicken and soup to boiling in 3-quart saucepan.
• Stir Bisquick mix, 1/3 cup milk and black pepper until soft dough forms.
• Drop dough by 8 spoonfuls onto chicken mixture.
• Cook uncovered over low heat 10 minutes.
• Cover and cook 10 minutes longer.
• Sprinkle with parsley.

Steps:

• For the chicken:
• Preheat the oven to 350 degrees F.
• Coat the chickens with the softened butter and sprinkle with salt, and pepper, to taste. Arrange the chickens in a roasting pan and put in the oven. Roast the chickens until an instant-read thermometer inserted into the leg registers 165 degrees F, (make sure the thermometer doesn't touch bone), about 55 minutes. Once the chickens are cooked remove them to a cutting board. When cool enough to handle, remove the meat from the bones. Reserve the bones to use for the stock. Set the meat aside until ready to use.
• For the broth:
• Combine all the ingredients in a large pot over medium heat. Bring to a boil, then drain and reserve the broth.
• For the dumplings:
• In a medium bowl, add all the ingredients and combine well. Form into a ball and transfer to a floured surface. Roll the dough out to a thickness of 1/4-inch, and then cut into 1-inch squares.
• For the roux:
• Melt the butter over low heat in a heavy-bottomed pot. Add the flour, whisking continuously, until it thickens and becomes an almond color.
• Bring the broth back to a boil, then add the chicken, dumplings, and the roux to thicken the broth.
• Reduce the heat to a simmer and cook for 35 minutes while stirring frequently. Transfer the chicken and dumplings to a serving bowl and serve.

Steps:

• For the chicken: Preheat the oven to 350 degrees F.
• Coat the chickens with the softened butter and sprinkle with salt, and pepper, to taste. Arrange the chickens in a roasting pan and roast the chickens until an instant-read thermometer inserted into the leg registers 165 degrees F, (make sure the thermometer doesn't touch bone), about 55 minutes. Once the chickens are cooked, remove them to a cutting board. When cool enough to handle, remove the meat from the bones. Reserve the bones to use for the stock. Set the meat aside until ready to use.
• For the broth: Combine the chicken broth and juices, onion, celery salt, granulated onion, granulated garlic, black pepper in a large pot and cover with water. Bring to a boil over medium heat, then drain and reserve the broth.
• For the dumplings: Add the eggs, butter and flour in a medium bowl and combine well. Form into a ball and transfer to a floured surface. Roll the dough out to a thickness of 1/4-inch and cut into 1-inch squares.
• For the roux: Melt the butter over low heat in a heavy-bottomed pot. Add the flour, whisking continuously, until it thickens and becomes an almond color.
• Bring the broth back to a boil, then add the chicken, dumplings, and the roux to thicken the broth.
• Reduce the heat to a simmer and cook for 35 minutes while stirring frequently. Transfer the chicken and dumplings to a serving bowl and serve.

Steps:

• First prepare chicken as desired and set aside (dice raw chicken or pick your rotisserie chicken from store).
• In at least a 8-quart pot (the larger the pot the better to allow room to stir).
• Add: all ingredients**except chicken, corn, peas& biscuits**.
• Once the carrots are half done add: chicken, corn, peas.
• Bring pot to a high boil.
• Break each individual biscuits into 5 pieces and drop into pot.
• Be sure to constantly, stop and stir the biscuits so they do not stick to each other, also use a spatula to mix the bottom of pan to prevent the dumplings from burning on the bottom.
• Once you've added your LAST dumpling continue to stir for 10-15min until each dumpling appears well formed, the broth will start to thicken. BE PATIENT! I will thicken! May take awhile to get it to a thickness you desire, Just continue to stir. Once you turn off the stove and let it sit, it will continue to thicken. If it gets too thick for your liking add more broth. If it's not thick enough add more biscuits.
• If you enjoy a kick to your food add another pinch of crushed red pepper, it's awesome!
• As always salt and pepper to your taste. Enjoy!

Steps:

• Heat 1 1/2 cups milk, the peas, carrots, chicken and soup to boiling in 3-quart saucepan.
• Stir Bisquick mix, 1/3 cup milk and the pepper until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture.
• Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Sprinkle with parsley.