I haven’t been around for a while but I really have been trying to adjust to having such an active child in the house. It has been such an adjustment for me because Top Girl was so very calm and quiet but Rocket is “all boy” as Mr. Picky Eater says. Running, climbing, jumping, yelling and talking every moment he is awake is an experience I have never had. I feel like I’m adjusting now so things should be getting back to normal. Well – what WE call normal!
It cooled off this week and there was rain as well. Top Girl asked Mother Kalamity to make chicken and dumplin’s – it’s not dumplings – it’s dumplin’s around here. I’ve never really seen a recipe like mom’s on the Internet so I am not sure how well received it will be but we love it and look forward to having it during the cooler months. This is very easy although I never can seem to make it as well as mom does. Here we go:
Ingredients:
Chicken – you can use a whole chicken, ½ a chicken or chicken pieces. It doesn’t really matter.
½ stick of butter or margarine
Salt to taste
2 cans of Pillsbury Buttermilk Biscuits **
Flour for dusting biscuits
Directions:
Put chicken into pot and cover with water.
Add butter or margarine and salt.
Bring to boil and then simmer for 10 minutes.
Remove pot from heat and take out chicken setting aside to cool.
Skim off any scum that may have gathered on top.
When chicken has cooled, remove the bones and skin then shred the meat.
Set broth back onto heat and bring to a boil.
Pop open cans of biscuits taking each one out pressing into the flour on each side.
With your fingers and with not much accuracy, tear pieces of biscuit off and drop into the boiling chicken broth.
Put in as many biscuit as you want using more for a dish that’s thicker and less for a dish that is soupier.
When you have the consistency you want, begin dropping in your shredded chicken (or not, mom does not like chicken in hers) until you have as much as you desire.
Serve!
