chicken and dumplings

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  • #64034

    Cin, nothing special, just my mother in law receipt:

    For the roux:

    2 tbl spoons butter
    1 crushed clove of garlic
    2 ribs of chopped celery
    2 tbl spoons flour
    1 tsp salt
    1 tsp pepper
    1 lb potatoes (1/2 inch cubes)

    Now pour in 2 14.5 cans of chicken broth and cook until vegetables are soft. Add your chicken and cook until the chicken is cooked, (I use skinless/boneless thighs) they have more moisture then chicken breast.

    For the dumplings:

    1 1/2 cups flour
    2 tsp of baking powder
    3 tbl spoons butter
    1/2 tsp of salt
    3/4 cup of milk

    Now make you dumplings, mix well, no lumps. Drop in by table spoon of dough mix into stew. Cook additional 10 to 20 minutes until dumplings are tender.

    I used my sun oven the other day for this and the time for the cooking of course was longer and you have to keep a close eye on it. I even cracked open the glass door because it got too hot.


    Thanks, Rick! I’ll try it!


    Thank you.

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