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csevet:
@pinkiepiebones, @bomberqueen17
this is an adaptation of my family’s “it’s winter and fuck-you cold and we are SO TIRED and need SO MUCH CARBS” chicken and dumplings recipe. it is not healthy, it is not fancy, it does not demand advanced technical skills besides boiling things and safely handling scissors. but it gives you plenty of precious calories to keep from freezing the hell to death.
ingredients:
two 32oz cartons of no salt added chicken stock, or equivalent bouillon/etc
two chicken breasts
one bag of frozen mixed veggies
one small onion, diced
one can refrigerated biscuit dough
seasonings to taste, i used lawry’s seasoned salt and black pepper
special equipment:
big (wide) soup pot
kitchen shears
baking sheet
knife/forks/meat-shredding claws
put stock and chicken in pot. season as desired. bring to boil for ~20 minutes until chicken is mostly cooked. remove breasts one at a time and cut/shred into mouth-sized pieces. return to pot with veggies onion. bring back to boil. after this point you may taste and adjust seasoning further, if needed.
preheat oven according to biscuit directions. brace for loud noise. open can. with shears, cut each biscuit into 4-8 small pieces and float on surface of soup. remember that dumplings will expand as they cook, so you may not be able to fit all the biscuits, depending on the surface area of your pot.
place any remaining biscuits on baking sheet, and bake for directed time. meanwhile, boil dumplings uncovered for equal time. starch will thicken stock into gravy. a properly cooked dumpling is somewhat soft outside, chewy inside, and does not taste at all of raw dough.
feeds SO MANY, and each bowl is filling and restorative between bouts of shoveling and cursing the salt-defying cold.
bomberqueen17: ____________________
Oh this is fantastic.
I do kind of a variant of this sometimes! I call it chicken pot pie but now that I see this, it’s definitely chicken and dumplings!
I use the leftover meat from a roasted chicken, and some of the broth from said roasted chicken’s carcass, and I just make my mom’s biscuit dough or dumpling recipe (kind of like this one from allrecipes I guess?) and instead of rolling it out or doing literally anything she says to do, I literally pull it into pieces and mush it between my fingers to make it be biscuits that I drop on top of the chicken.
Buuuuut I have a can of tube biscuits left over from the holidays and I am all out of chickens to roast so this might happen one of these days, it sounds fantastic.
Also: SHEARS TO OPEN TUBE BISCUITS? You might be a genius, I must try that immediately. I always get a spoon and it won’t go and won’t go and I get all cringey, I never think I’m a loud-sounds-problem person until it comes time to open the biscuit tube. But Dude’s mom is worse, she calls him to come over and do it because she hates it so much. She never calls him! We live a quarter mile away! But she calls him for biscuit tubes.)
csevet:
@pinkiepiebones, @bomberqueen17
this is an adaptation of my family’s “it’s winter and fuck-you cold and we are SO TIRED and need SO MUCH CARBS” chicken and dumplings recipe. it is not healthy, it is not fancy, it does not demand advanced technical skills besides boiling things and safely handling scissors. but it gives you plenty of precious calories to keep from freezing the hell to death.
ingredients:
two 32oz cartons of no salt added chicken stock, or equivalent bouillon/etc
two chicken breasts
one bag of frozen mixed veggies
one small onion, diced
one can refrigerated biscuit dough
seasonings to taste, i used lawry’s seasoned salt and black pepper
special equipment:
big (wide) soup pot
kitchen shears
baking sheet
knife/forks/meat-shredding claws
put stock and chicken in pot. season as desired. bring to boil for ~20 minutes until chicken is mostly cooked. remove breasts one at a time and cut/shred into mouth-sized pieces. return to pot with veggies onion. bring back to boil. after this point you may taste and adjust seasoning further, if needed.
preheat oven according to biscuit directions. brace for loud noise. open can. with shears, cut each biscuit into 4-8 small pieces and float on surface of soup. remember that dumplings will expand as they cook, so you may not be able to fit all the biscuits, depending on the surface area of your pot.
place any remaining biscuits on baking sheet, and bake for directed time. meanwhile, boil dumplings uncovered for equal time. starch will thicken stock into gravy. a properly cooked dumpling is somewhat soft outside, chewy inside, and does not taste at all of raw dough.
feeds SO MANY, and each bowl is filling and restorative between bouts of shoveling and cursing the salt-defying cold.
bomberqueen17: ____________________
Oh this is fantastic.
I do kind of a variant of this sometimes! I call it chicken pot pie but now that I see this, it’s definitely chicken and dumplings!
I use the leftover meat from a roasted chicken, and some of the broth from said roasted chicken’s carcass, and I just make my mom’s biscuit dough or dumpling recipe (kind of like this one from allrecipes I guess?) and instead of rolling it out or doing literally anything she says to do, I literally pull it into pieces and mush it between my fingers to make it be biscuits that I drop on top of the chicken.
Buuuuut I have a can of tube biscuits left over from the holidays and I am all out of chickens to roast so this might happen one of these days, it sounds fantastic.
Also: SHEARS TO OPEN TUBE BISCUITS? You might be a genius, I must try that immediately. I always get a spoon and it won’t go and won’t go and I get all cringey, I never think I’m a loud-sounds-problem person until it comes time to open the biscuit tube. But Dude’s mom is worse, she calls him to come over and do it because she hates it so much. She never calls him! We live a quarter mile away! But she calls him for biscuit tubes.)
