Although these take considerly more time they are worth the extra effort.
For the Chicken
Don’t overly mix or form the biscuits less they be tough to eat. Jalapeños and tomatoes are optional. siderly morThe e
For the Chickens
For the Chicken
- 1/2 cup lard or butter
- 1 large onion finely diced
- 3 celery stalks finely diced
- 5 medium carrots peeled and finely chopped
- salt and pepper to taste
- 1/4 cup all-purpose flour
- 4 cups homemade chicken stock
- 1 chicken, roasted shredded
For the Dumplings
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/4 tsp white pepper
- 3/4 cup buttermilk
- 1 large egg
- 2 1/2 tbsp butter
- 1/3 cup chopped parsley
- 1/3 cup chopped chives
- 1/3 cup chopped jalapeños, red
- 1/3 cup chopped cherry tomatoes
- For the Chicken
- Add ¼ cup of the butter to large pot over medium heat until melted.
- Add onion, celery and carrots and season with salt and pepper. Cook until veggies get somewhat tender and soft, about 5-6 minutes then place to the side.
- Melt remaining ¼ cup of the butter over medium-low heat. Sprinkle in flour and whisk, allowing it to brown until it becomes golden brown
- Whisk in chicken stock (make sure you are getting the bits of roux stuck to the bottom of the pan too), turn heat up to medium and allow it to get smooth, then bring to a boil.
- Add the shredded chicken and cooked vegetables to the pot and allow sauce to somewhat thicken.
For the Dumplings
- In a medium bowl, add flour, baking powder, salt and pepper and whisk together.
- Next add in buttermilk, egg and melted butter until just combined. The mixture should be thick.
- Using a spoon, drop dollops of dough into the pot, dumplings should be separated around a half-inch. They will stay on top. Cover the pot and reduce heat to low.
- Allow dumplings to cook up without lifting the cover for about 20 minutes. Test dumpling by cutting in half. The dough shouldn’t be raw. If it needs more time, cover, and allow to cook a bit longer.
- Scoop into bowls and sprinkle with parsley add chives to serve.
About forming the biscuits:
For the Chickens
- 1/2 cup lard or butter
- 1 large onion finely diced
- 3 celery stalks finely diced
- 5 medium carrots peeled and finely chopped
- salt and pepper to taste
- 1/4 cup all-purpose flour
- 4 cups homemade chicken1 large egg
- 2 1/2 tbsp butter
- 1/3 cup chopped parsley
- 1/3 cup chopped chives
- 1/3 cup chopped jalapeños, red
- 1/3 cup chopped cherry tomatoes
- For the Chicken
- Add ¼ cup of the butter to large pot over medium heat until melted.
- Add onion, celery and carrots and season with salt and pepper. Cook until veggies get somewhat tender and soft, about 5-6 minutes then place to the side.
- Melt remaining ¼ cup of the butter over medium-low heat. Sprinkle in flour and whisk, allowing it to brown until it becomes golden brown
- Whisk in chicken stock (make sure you are getting the bits of roux stuck to the bottom of the pan too), turn heat up to medium and allow it to get smooth, then bring to a boil.
- Add the shredded chicken and cooked vegetables to the pot and allow sauce to somewhat thicken.
For the Dumplings
- In a medium bowl, add flour, baking powder, salt and pepper and whisk together.
- Next add in buttermilk, egg and melted butter until just combined. The mixture should be thick.
- Using a spoon, drop dollops of dough into the pot, dumplings should be separated around a half-inch. They will stay on top. Cover the pot and reduce heat to low.
- Allow dumplings to cook up without lifting the cover for about 20 minutes. Test dumpling by cutting in half. The dough shouldn’t be raw. If it needs more time, cover, and allow to cook a bit longer.
- Scoop into bowls and sprinkle with parsley add chives to serve.
About forming the biscuits:
Don’t overly mix or form the biscuits less they be tough to eat. Jalapeños and tomatoes are optional.