Chicken and Dumplings

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Step 1

Place chicken in Dutch oven and cover with water. Boil chicken for 45 minutes. Season with salt at beginning of boil.

Step 2

Remove chicken from pot and place on dish to cool. Reserve water in large bowl. After chicken has cooled, remove skin and pick meat off of the bones. Shred into bite size pieces.

Step 3

Add 4 tablespoons butter to now empty Dutch oven and melt over medium heat. Add onion, carrots and celery along with a pinch of salt. Soften vegetables for 5 minutes. Optional: add 1 clove pressed garlic. After vegetables have softened, stir in flour a little at a time. Cook until flour is no longer visibly white.

Step 4

Add reserved boiled water one cup at a time. Stir into vegetables. After water has been added, add chicken pieces and accumulated juices. Season with salt and pepper. Optional: add one or two cans chicken stock in place of 2 to 3 cups of reserved water.

Step 5

Let boil over medium heat for 5 minutes. Meanwhile, cut canned biscuits into quarters. Add to pot and boil, covered, for 10 to 15 minutes. Season to taste with salt and pepper.