I referenced my dad’s chicken and dumplings here and ever since I’ve been craving a big, steaming pot of them. My dad’s original recipe involved roasting a chicken and making your own stock. I’ve made the process much faster and just as delicious by using a store bought rotisserie chicken and chicken stock. I love this recipe because it reminds me of evenings sitting at my parents table enjoying dumplings with my family. I come from a family where family dinners were the norm. It’s a tradition that I want to continue with my family. There’s something so special about gathering around our table and talking as a family. Our meals together are often the highlights of my day.
I love family recipes because as you cook them you are immediately taken to another time and place. I’m amazed at how strongly food is tied to memories. It’s fun to share stories and memories with Currey as I cook the food I ate growing up. I hope that our kids have fond memories of time spent together around our table.
Another great thing about this recipe is that it yields lots of leftovers. I loving having quick and easy leftovers for lunch. We typically have enough for two additional lunches. This is also a great recipe for entertaining. It’s a perfect meal for a cold winter night.
Chicken and Dumplings
By January 11, 2013Published:
- Yield: 8 Servings
A favorite family recipe.
- Combine chicken stock and rotisserie chicken in a large stock pot. Bring to a boil.
- While stock is coming to a boil, quarter your biscuits.
- Toss in bowl with flour.
- When stock is boiling, add the biscuit pieces to the stock.
- Simmer over medium heat for 30 minutes. Serve.
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