Baketastic!

Oooohhhhh yeaaaaaaaahhh. I made my Grandmother’s chicken and dumplings Monday night, oh Lord they are so yummy. Well, today I got permission from her to share the recipe. Here ya go!

Homemade Chicken and Dumplings

CHICKEN and STOCK

4 Boneless, skinless chicken breasts
2 sticks of butter
2 T Sweet Basil
2 T Onion Powder
2 T Coarse Salt
2/3 C chicken bouillon (paste works best)

• Fill 6 qt stockpot 3/4 with water
• Add chicken breasts
• Add sweet basil, salt and onion powder
• Add chicken bouillon
• Boil for 30 minutes, stirring occasionally
• Once chicken is done, remove from pot with tongs and slice
• Chop or shred chicken to your liking and put back into stockpot
• Continue to cook on medium

(note – if preferred, you can use a whole chicken and cut down on the butter and chicken base)

DUMPLINGS

2 eggs
1/4 C water
1/4 C chicken bouillon (paste again works best)
3-4 C of flour

• Beat eggs until mixed well
• Add water to eggs and mix well
• Add chicken bouillon to mixture and mix well
• Add flour, 1 C at a time until you have a good dough for rolling
• Flour your rolling surface well
• Split dough into 4 balls
• Roll out first ball fairly thin and use a pizza cutter to cut vertically and horizontally
• Use a spatula to remove cut dumplings from surface and add to stockpot
• Repeat these steps until you have the amount of dumplings you want, or you run out of dough
• Continue to cook on medium for another 20 – 25 minutes
• Repeat these steps until you have the amount of dumplings you want, or you run out of dough

(note: be sure to re-flour the surface you’re rolling on and add flour to the top of the dough while rolling so as not to stick to the rolling pin)