Saturday, January 12, 2019


made with BISQUICK

"Perfect Every time, a Made-Monthly Recipe"

Chicken & Dumplings made with Bisquick

Makes 4 - 5 servings

~ Cooked CHICKEN* 
(There are two different ways that I cook my chicken. You may choose whichever option you prefer, or purchase a pre-cooked chicken at the grocery store.)
(Wash hands well and sanitize surfaces after raw chicken.)

YouTube Video:
(shows how easy it is)  Chicken & Dumplings made with Bisquick

* Option 1:
Cook whole chicken in an electric roaster oven.
(shown in video)

1.) Preheat Electric Roaster Oven for 15"- 20" to 350 degrees F.

2.) For the Rub, mix together in a bowl:
      3T room temperature or softened Butter
      1T Vegetable Oil
      1 t. Kosher Salt or Sea Salt (1/2 t. if using table salt)
      1/4 t. dried Sage
      1 t. dried Rosemary (Crush between your hands to open up the flavor.)
      1 t. dried Thyme
      1/2 t. Garlic Powder (Trust me; you don't need fresh.)
      1/2 t. Black Pepper

3. Rinse the chicken (being careful not to splatter bacteria ) & remove the giblets (liver, gizzards, heart) & sometimes the neck that are loose inside. They should fall out as you rinse water through the center from neck to bottom. If not, reach in and slide them out. They may even be in a paper or plastic bag, inside.

4. Pat the chicken dry.

5. Rub the above mixture over and under the chicken skin.

6. Place the chicken into the roaster on the rack. The rack has handles that allow you to pull the chicken out of the roaster. 

7. Cook for 10" per each pound to reach 165 degrees.
(5 pounds = 50")
(Six pounds would be an hour.)
My chicken in the video is 5.37 pounds and (should have taken 53 minutes, but it was done in 40", so check 10" early.

8.) Insert the thermometer in various spots of the breast and legs, making sure not to touch any bones (or the temperature will not be accurate). Remove the chicken when no part is under 165 degrees Farenheight.

9.) Let the chicken rest on aluminum foil for 10 minutes on a cutting board. 

10.) Pour the juices from the foil and the roaster into a measuring cup.

11. Add boxed or canned chicken broth to make 4 Cups, & you will use an additional 4 cup (32oz.) box or can. 

If you are not roasting your own chicken, you will need 2 (32oz.) boxes of Chicken Broth.

To make the Chicken & Dumplings 

~ 2 Cups of shredded chicken
~ 4T Butter (or 3T and 1T vegetable oil)
~ 1/2 c. diced Onion (approximately 1/2 medium onion)
~ 3 Carrots (peeled and cut in 1/4" slices) or 1 1/2 C.
~ 3 ribs of Celery (cut in half lengthwise & then into 1/2" pieces.) 1/2 C.
~ 2 boxes of Chicken Broth (i.e.., 64 oz. or equivalent with real juices) 
~ 1/2 t. dry Thyme
~ 1/4t. dry Sage
~ 1t. salt
~ 1 cup "Half & Half" (or 1/2 c. Milk & 1/2 c. Cream)
~ 1 cup Frozen Petite Peas (thawed)
~ 1T dried Parsley (for on top of the dumplings, not mixed in)

1.) Melt 4T Butter in a large stockpot over Medium-Low heat.

2.) Sauté Onion, Carrots, and Celery, just until onion is tender and translucent. Nothing should brown. Technically, this is not sautéing. You are cooking a mirepoix (but in a 1:3:1 ratio, carrot dominant, instead of the standard 2:1:1 ratio).

3.) When Onion is tender and translucent, add the 64oz of chicken broth/juices.

4.) Stir in the Thyme and Sage,

5.) Bring to a boil over Medium-High heat.

6.) Add the shredded chicken, and bring heat to a low boil.

7.) Add thawed Petite Peas, and bring to a slow boil again.

8.) Stir in the "Half & Half" and reduce to medium-low

9.) Add the Bisquick Dumplings (measurements below):

For 8 to 9 Dumplings:
(They will be a better consistency if you make the batter a little bit ahead of time, for example, while the chicken is cooking.

2 & 1/4 cups of Bisquick
~ 2/3 cup Milk

Stir gently with a fork. Do not overwork or they will not be fluffy; they will be heavy and gummy.

Drop loose balls of the prepared dumpling batter into the pot. (They should be slightly smaller than golfballs; they will expand. Do not overwork the dough. They will float on the top & become irregular in shape.)

10.) Sprinkle with dried parsley.

11.) Turn heat to low.

12.) Cook dumplings for 15" covered.

13.) Uncover and cook for approximately 10" to 15" more.
The dumpling consistency should be like fresh cake inside, not gummy.

- Ladle the soup into bowls, and top each bowl with 3 dumplings.


Delicious, Warm & Wonderful ~ 
a Family Favorite

*Option 2 for cooking chicken:
Brown raw chicken pieces in a large skillet until 165 degrees F.
You can also just brown them in the bottom of the stockpot that you are going to use.

~ 3 chicken thighs 
2 boneless chicken breasts 
Whole 2-pound chicken, cut into parts (See "How to Breakdown a Chicken" below.) 
 ~ Sea Salt
~ Freshly Ground Black Pepper
approximately 2 cups of Flour

1.) Rinse Chicken pieces & Pat Dry

2.) In a large bowl, sprinkle Salt & Pepper on Chicken pieces and Dredge (coat) in Flour.

3.) In a stock pot, melt 4T of Butter over Medium heat.

4.) Brown the Chicken on each side for 2", then cover & cook until the internal temperature is 165 degrees F.

5.) Remove to a cutting board (or large plate) and COVER (so that it "rests," continues to "cook" & locks in the juices).

6.) In the same pot, add 4 T of Butter & sauté 1/2 C. diced Onion, 3 Carrots sliced in 1/4 " slices & 1/2 C. chopped Celery just until the onion is soft (making sure that nothing browns).

7.) Add 64 oz (2 boxes) of Chicken Broth & stir.

8.) Add 1/2 t. dried Sage & 1/2 t. dried Thyme & 1 t. kosher salt. Stir.

9.) Cover & keep over medium heat.

10.) Shred Chicken with 2 forks.

11.) Add 4 Cups Shredded Chicken to the pot. (1 Chicken)

12.) Simmer, covered, until the carrots are al denté (almost tender).

13.) Add 1 C. thawed Petite Peas & Stir.

14.)  Stir in 1 C. "Half & Half," and bring to a simmer.

TASTE to see if you would like to add more salt.

15.) Mix:
2 & 1/4 cups of Bisquick &
~ 2/3 cup Milk 
gently, with a fork.

16.) Drop loose balls of dumpling mix into the pot. (They should be slightly smaller than golfball size. Do not overwork the dough. They will float to the top & become irregular in shape.)

17.)  Sprinkle with approx. 1T dried parsley.

18.)  Turn heat to Low.

19.) Cook dumplings for 15" 

- The dumpling consistency should be like fresh cake inside, not gummy.
- Ladle the soup into bowls, and top each bowl with 2 dumplings.