Peach State says: Heartfelt recipe from a Southern Home
G.R.I.T.S. Girls raised in the south! That is what I am and love being a southern girl. I was raised to cook with butter and bacon grease and taught to make gravy with flour and grease. But then I grew up and started a family of my own and realized that perhaps all that butter and grease was not a good thing. The medical community also shared this opinion and cooking began to change. Another factor, into how I cook, evolved with the expanding schedules of my family. We have all experience the busy day-to-day schedules with different practices and work schedules. There are times the revolving door spins so fast, with the comings and goings, it flies right off its hinges. The sound echos through the ears of my family….”Not without eating some dinner first!” Quick and easy is always a good thing!
I want to share with you my recipe for a versatile “Chicken and Dumplings”
This is for a family of 6
4 large chicken breasts
1/2 and onion chopped finely
1 can of carrots (optional)…only because I have a child who loves carrots.
2 boxes or large cans of Swanson’s Chicken Broth (What? I am not cheating!)
4 cans of refrigerator biscuits cut into fourths
2 Tbls butter of your choice
Place the chicken in a pot of water and bring to a boil turn down and let it cook till tender. It does not take to long…but “Watched pots don’t boil!” Once the chicken is done, drain the chicken, and cut into bite sized pieces or shreds. “If you shred it will appear there is more chicken.” Place the prepared chicken into an empty pot with your butter and chopped onion. This will not take long…cook only till the butter is melted and mixed well. Add the chicken broth and bring to a boil. While you are waiting for the pot to boil begin cutting the canned biscuits into fourths. Once the pot begins to boil start adding the biscuits one piece at a time. They will cause the broth to thicken slightly. Once the biscuits have all been placed in the pot turn the heat down to just above simmer. It is at this point you can add the vegi of your choice…carrots here in this house. Serve when ready…You can make this ahead of time and place it in a crock-pot until you are ready to serve dinner.
The reason this recipe is so versatile is the biscuits…If you like a thicker gravy texture you will want to use Bis-Quick to make you dumplings. (The recipe is on the box.) You would add these dumplings after your chicken broth has begun to boil. Turn the broth down to about 7 and begin adding spoonfuls of the dumpling mixture. The broth will begin to thicken and you will have fluffy dumplings. This is a great alternative on the colder winter days. I have found it is best to hold some chicken broth out to add, if needed, after the dumplings have been put in to cook. This allows for the dumplings to expand and not cause a spill over of the broth.
My family loves this recipe and the fact that it can be ready quickly. “Try it…you will like it!” Have you got a recipe for me?
Posted on January 18, 2012, in About me, cooking, Just Between Cousins, parenting, recipes, Uncategorized and tagged Chicken and Dumplings, girls raised in the south, GRITS, recipe, revolving door, Swanson's Chicken Broth. Bookmark the permalink. 1 Comment.