wilkes

The fattier the chicken the better the broth. I put a can of evaporated milk in the broth and get it hot just before dropping the bisc. I drop in the biscuit dough. Yum!

Instead of tearing the chicken up and putting it back in the pot with the dumplings, my Mom takes the boiled chicken, rolls it in flour and fries it, then pours the grease from the fried chicken into the pot of dumplings. Gives it a great taste. Also she makes extra dough and rolls it thin and slices it then fries it up too.

let me tell you what makes the best dumplings....BUTTERMILK. yes, buttermilk. i boil the whole chicken, pick it off the bone... i only use half of a chicken. .(., the skin is what makes good broth). i make homemade biscuits. don't need much flour either(makes them fluffy)....put a cup of buttermilk in the broth and a teaspoon of butter. let the broth cool, turning your heat down to medium. add a can of cream of chicken, stir with a whisk. add a few dumplings(homemade biscuits) then a little chicken making a layer of each. they are sooo good.

Momma always said to never take the lid off until the dumplings are done,it makes them light and fluffy.

Hers were THE BEST.

The thigh or legs on the bone do make better tasting chicken and dumplings, after you stew the chicken in water you have to debone/deskin the chicken this is the worst part because it is hot put the chicken back into the pot with your cooked liquidt add milk and butter for a richer tasting dish- bring the liquid to a boil add your dumplings,(I use bisquick,no need to follow recipe-just mix with water until a soft dough ball forms then pinch off small bits-I flatten them slightly ,have these ready on a plate ), put dumplings into pot while liquid is boiling-reduce heat to medium low and cook for ten minutes-then cover with lid and cook ten more minutes-very delicious. You can vary this recipe to make pea or pototoe dumplings, I have also made strawberry dumplings with this basic reciepe.

The dark meat makes for a better broth, I think.

Mine ARE the best.

Boil a pack of boneless, skinless thigh meat-about 2-3 pounds, remove the chicken-leave the broth, Add 1 can of cream (8oz) and bring to a boil, make a recipe of biscuits and use a really small biscuit cutter (about the size of a 50 cent piece) and drop them into the boiling broth and canned cream mixture, then pull the cooked chicken into pieces and drop that in, reduce to a simmer. Sometimes I add a little more flour to make it thicker.

I add about a tablespoon of salt to the chicken and water at the beginning.

I usuall make my dumplings while the chicken is cooking so they are ready when I need them.

The biscuit mix I use is Southern Biscuit Self Rising Brand and I go by the Buttermilk Biscuit Recipe on the back.

Ooooo, soooo gooood. Ummmm.

I tried a recipe for crockpot chicken and dumplings off the GoWilkes recipe exchange. Thet were good amd I will make them again. Next time I will leave out the onion and add some sage and poultry seasoning. I also used frozen biscuits, thawed enough to cut them into pieces. It did take close to an hour after I added the

biscuits for them to cook through. I guess because they were still slightly frozen. I don't think your hubbie will be disappointed with these, Just go to the Recipe Exchange for the recipe. Good Luck

http://www.cooks.com/rec/se...gs,FF.html

Try one of these

If you can make good scratch biscuit dough that makes a huge difference. WAY better than Bisquick though that or canned biscuits make "OK" dumplings. Cook the chicken in, or add, canned broth.

This will take you to the receipt section, and some chick dumplings.
http://www.gowilkes.com/lif...0920143939

Thee is a recipe for drop dumplings on the Bisquick box.Mny differ ways of doing the chicken. I always use a whole chicken and cook it off the bone .I also try to use a Pardue chicken to get the yellow broth.

Can someone PLEASE give me a good recipe for this? My husband is wanting it and Ive never made it before. i do know that he doesnt want the flat noodle like dumplings if that helps.