Beazell's Cook Book

Chicken & Dumplings

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Chicken and Dumplings  




1 whole cut up chicken

2 onions, quartered

1 large bell pepper, quartered

2 stalks celery, cut into thirds

2 tablespoons Beazell's Cajun Seasoning

2 cups all-purpose flour

1/2 teaspoon baking powder

1 pinch salt

2 tablespoons butter

1 cup milk

2 quarts chicken broth

2 tablespoons Beazell's Cajun Seasoning



Begin by making stock. Put the chicken in a large stock pot. Add the onions bell peppers, celery and Beazell's Cajun Seasoning. Add enough water to cover the chicken, plus some over it. Bring to a boil and then reduce heat to low - medium, cover with a lid and allow to cook. Definitely not a rolling boil, just a barely, little bubbling in the pot. If a foamy muck comes to the top, skim it off. This is just fat rising to the surface. Don't worry if you can't get all of it. Let simmer for about four hours - or however long you have. Two hours will make an okay chicken stock, although it will definitely be better the longer you let it cook.

While your stock is cooking, you can make your dumpling dough. I prefer homemade, but if you have found dumpling strips in your grocer's freezer that y'all enjoy, you can most definitely use them.

In a bowl... add your flour, baking powder and salt. Cut in your butter with a fork. Stir milk in there and form a ball. Flour is YOUR FRIEND during this process. Heavily flour your work surface, your rolling pin, a spatula and a plate. Roll the dough out, not too thin but not too thick. Then take a butter knife that you have floured also, cut them into strips; about 1 inch by 1 1/2 inch. Place these in the plate. Don't let them stick together, flour each time you set a layer in the plate.

When the stock is finished, strain the chicken and veggies. If you want to use a portion of the vegetables, dice them up really small and add to the deboned chicken. Or you can throw the veggies out and just debone your chicken. I add a small portion of the veggies.

Wash your stock pot and add your chicken, about 2 quarts of broth and Beazell's Cajun Seasoning. Bring to simmer and slowly add all of your dumpling strips in slowly. Stir really well when you're adding them so they don't stick. Cook for approximately 25 more minutes until the dumplings are well cooked and don't taste like flour anymore! Turn off heat and enjoy.


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