Daisy’s Chicken and Dumplings


Daisy’s Chicken and Dumplings
From The Chew’s “Battle of the Grandmas”
skill level: Easy
time: 30-60 minutes
servings: 10 to 12
Contributed by: Grandma Daisy
Grandma Daisy beat out all the other grandma’s with this delicious family meal. Treat your family to it tonight.
For the Chicken:
6 chicken legs (with or without skin)
6 chicken thighs (with or without skin)
3 liter chicken stock
2 celery stalks
1 small onion
1 tablespoon chicken seasoning
1/2 teaspoon lemon pepper
1 teaspoon garlic powder
1/2 tablespoon soul seasoning
salt to taste

For the Dumplings:
2 cups self-rising flour
1/3 cup pancake mix
1 teaspoon seasoning salt
1/2 teaspoon onion powder
1/2 cup water
1/3 cup carnation evaporated milk
2 teaspoons vegetable oil
2-3 ice cubes

For the Chicken: Season chicken legs and thighs with the chicken seasoning, lemon pepper, garlic powder, soul seasoning and salt. Prick chicken all over with fork to let the seasoning absorb.
In a heavy bottomed pot, over medium-high heat, sear the chicken. Once browned on all sides, add the vegetables. Add about 3 liters of chicken stock, or enough to cover (about half a finger above the chicken. Bring to a boil and then reduce to a simmer. Cook for 20 minutes, or until chicken is fully cooked.

For the Dumplings: In a medium sized bowl, add the flour, pancake mix, seasoning salt and onion powder and stir in the water, milk and ice cubes. The batter should be medium thick.
Use a soup spoon to help shape the dumplings. Start adding the dumplings to the pot of boiling chicken once the chicken is cooked through. Cover the pot and let boil for 1 to 2 minutes.
Remove from heat and serve hot.


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