type dumplin that will melt in you mouth.
5 pounds chicken, boiled
9 cups chicken broth, seasoned to taste
5 cups Betty Crocker Bisquick All Purpose Baking Mix (Original)
1/2 cup parsley (optional)
1 tablespoon tarragon (optional)
2 eggs, slightly beaten
1 1/3 cups milk
*Boil chicken in enough water to cover. Season with salt. When
chicken is done, remove from broth and cool. Pick meat off bones and chop coarsely. refrigerate meat and broth until ready
*Remove excess fat from refrigerated broth. Heat broth on stove and season to taste. Keep
hot on low heat.
*Mix Bisquick, parsley, and tarragon together.
*Beat egg slightly and add to the milk. Mix the
wet ingredients into the dry ingredients. Gently combine until all dry ingredients are absorbed.
*Turn onto floured surface
and knead for about 3-4 minutes. Roll out workable portions until 1/8-1/4 inch thickness. Cut into strips (1"x2").
*Bring broth to a rapid boil. Gently slide the cut dumplins into boiling broth (a few at a time) until all dunplins are
*Stir gently to separate individual dumplins and simmer 10 minutes over low heat or until dunplins start to
sink in the broth. Turn off heat and cover with tight fitting lid.
*Return meat to the dunplins and heat thoroughly.
Chicken and dumplins can be held in 250° oven until ready to serve. Serve Hot.