Archive for February 17th, 2014


PJ’s Chicken & Dumplings

1 Whole Frying Chicken
1 Box Chicken Broth
3 tbsp. of Olive Oil
1 tbsp. of Butter
2 Cloves Chopped Garlic
1 Stalk Celery Chopped (small)
2 Cans of Cream of Chicken Soup
1 Cup of Frozen Peas and Carrots
½ tsp of Poultry Seasoning or 1 tsp of Penzy’s Sandwich Sprinkle (see Penzys online)
Salt & Pepper to taste

Dough for Dumplings
2 tbsp. of Chopped Fresh Parsley

1 Box of Bisquick Mix
½ Cup of milk

1) In a large stock pot, place the cutup pieces of a whole frying chicken and a box of chicken stock. Bring to a boil on high and turn down to low and simmer until chicken is tender and falling off of bones (1 to 2 hours) Set aside to cool.
2) In another large stock pot, place 3 tablespoons of olive oil and 1 tablespoon of butter to heat and melt.
3) When butter is melted, add 1 large chopped onion, 2 cloves, chopped garlic and sauté over medium heat until translucent (do not burn)
4) Add celery stalk (chopped small), Sauté until slightly softened on medium heat. Turn off fire and set aside
5) When chicken is tender, cool and able to handle with hands, pour off chicken stock and reserve
6) With your hands, remove chicken from bones and remove any skin or gristle
7) Cut chicken into large chunks about 1 inch
8) Pour stock from chicken into pot with sautéed onions, garlic and celery.
9) Stir in cans of cream of chicken soup until blended into stock and vegetables
10) Add ½ bag or 1 cup of frozen peas and carrots
11) Add ½ tsp poultry seasoning or 1tsp Penzy’s sandwich sprinkle (see Penzy’s online store)
12) Add salt and pepper to taste
13) Add chunk chicken
14) As soup is simmering using a mini ice cream scoop (1 inch size) or a soup spoon, scoop a boil of dough and lay on top of boiling soup. Keep lacing balls of dough on top of soup until no more can fit and boil until dough puffs up and is no longer gooey in the middle but kind of dry in the middle.
15) Scoop hot soup gently on top of dumplings to make sure they are cooked gently, stir do not break up dumplings!
16) Sprinkle a little chopped fresh parsley and serve when dumplings are cooked and soup is piping hot.

Dough Recipe:
2 Cups Bisquick mix, add milk a little at a time until dough is soft and gooey (sticky) and king of dry. (Not to wet)

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