Thursday, November 17, 2011

Whole Chicken and Dumplings

For some reason, cooking a whole chicken can be a bit intimidating. In truth, it couldn’t be more simple (or impressive). This homestyle meal is the ultimate in comfort food and one of my childhood favorites.

1 whole young chicken, cleaned with insides removed
1 cup water
1 cup white wine
1 tsp garlic powder
1 tsp lemon pepper
1 tsp sea salt
1 tsp paprika
½ tsp rosemary

~2 cups chicken cooking juices
2/3 cup baking mix (Bisquick)
~5 T skim milk

Prepare chicken and place in the bottom of a crockpot. Pour water and wine into the pot. Sprinkle chicken with seasonings. Cover and cook on low 5-6 hours, until chicken is tender and pulling away from bone.

Transfer about 2 cups of the cooking juices into a saucepan and bring to a boil. (Turn heat in crockpot to keep warm or turn off) In a bowl, combine baking mix and milk until a soft dough forms. Drop dough by the spoonful into boiling broth; let cook 10 minutes. Cover and cook an additional 10 minutes. Transfer chicken to a plate and serve with dumplings. 

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