Suzanne’s Roast Chicken and Dumplings
Mix of
4 Chicken Breasts
4 Chicken Thighs
Olive Oil to coat chicken
Poultry Seasoning Southern Blend(Badia Brand)
Ground White Pepper
Celery Salt
Cracked Black Pepper
2 and a half containers Unsalted Chicken Stock
2 Cups Bisquick
2/3 Cup of Skim Milk
Take a Gallon Ziplock Bag add chicken breasts two at a time drizzle with Olive Oil and season to taste with Poultry Seasoning, Ground White Pepper, Celery Salt and Cracked Black Pepper. Follow the same steps for the Chicken Thighs. Roast Chicken Breasts in Oven till skin is crisp at 400 for 45 mins and Thighs for 35 mins at 425. Let Chicken Cool for 15 to 20 mins and Debone and Shred Chicken. Chicken can be cooked ahead and shredded for use later.
Mix 2 Cups of Bisquick with same spice mixture as the chicken. Once the spices are mixed with the bisquick add 2/3 Cup of Milk and mix until a soft dough forms. Let the dumpling mixture rest 10 to 30 minutes at room temperature.
Take a stock pot add your shredded chicken and chicken stock bring to a boil for about 30 minutes. Taste to see if needs more seasoning and add to boiling stock as needed. Once it is boiling add the dumplings by dropping onto boiling chicken and stock turn heat down and cook 10 mins uncovered and 10 mins covered.
Serve with Oyster Crackers, some cracked black pepper, and a Dash of Louisiana Hot Sauce
Note: We like lots of chicken in our dumplings and this recipe makes a lot of dumplings. You can cut the amount of chicken to your taste. We usually have leftovers for a week from a batch.