HOME MADE CHICKEN AND DUMPLINS RECIPES

Steps:

• On Instant Pot™, select SAUTE; adjust to normal. Melt butter in insert. Add onions, poultry seasoning and salt; cook 6 to 8 minutes, stirring occasionally, until softened. Select CANCEL.
• Stir in celery and carrots. Stir in broth and chicken. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Meanwhile, separate dough into 5 biscuits. Cut each biscuit into 8 pieces. Set Instant Pot™ to SAUTE, normal temperature. Stir in whipping cream; heat to simmering. Stir in biscuit pieces; cook 4 to 6 minutes, stirring frequently, until dumplings are cooked through and liquid thickens.

Steps:

• Remove neck, gizzards and any other parts that might be inside the bird.
• Rinse the bird, inside and outside, under cool running water.
• Cut the chicken into pieces
• Place cut chicken in a large stock pot, cover with about 6 inches of water.
• Place on Medium-High heat and let come to a boil.
• Boil chicken about 45-55 minutes or until done.
• Remove chicken from water, place pieces in a pan to cool. Do not discard the water in the pot.
• Turn the heat off under the pot while the chicken is cooling.
• Allow chicken to cool enough to handle and remove chicken from bones.
• Skim as much fat as possible that has surfaced in the stock pot. Discard the fat.
• Remove ¾ cup of broth from the pot and set aside. You’ll need it to make the dough.
• Place the bones back in the pot and add water to cover about 2 inches.
• Let simmer on Medium-Low heat while you make the pastry dough.
• In a medium bowl, add flour and one teaspoon of salt. Sift together.
• Make a well in the middle of the flour and add the ¾ cup of the chicken broth.
• Mix together until you have a slightly moist dough ball.
• Generously flour your table, countertop or large cutting board.
• Using a rolling pin, roll the dough out to about ¼ inch thick.
• Use a pizza cutter or sharp knife and cut the dough into strips about 1 inch wide.
• Cut each strip into sections about 2 inches long.
• Let the dough pieces rest for about 30 minutes to dry out some.
• Remove the chicken bones from the stock pot.
• If needed, add enough water to equal about one gallon of liquid in the pot.
• Add chicken base or granules as needed to create a good tasting broth.
• Bring the chicken stock to a low boil and drop pieces of dough, one by one, into the stock.
• Try not to drop dough pieces on top of each other and DO NOT STIR.
• Add the shredded pieces of chicken to the pot.
• Add Black Pepper to taste.
• Test the pastry before adding any additional salt. Add salt if needed and stir gently.
• Simmer for about 15 minutes until dough pieces are fully cooked and tender.
• Serve warm and enjoy.