• Chicken and Dumplings

    1 vote


    • 1/2 cup Whole Chicken (1/8 cut)
    • 2 lbs All purpose flour
    • 1/4 cup seasoning salt
    • 1/4 cup ground black pepper
    • 1 cup granulated garlic
    • 1 cup liquid margarine
    • 5 gals chicken stock
    • 5 lbs carrots
    • 5 lbs celery
    • 3 lbs leeks
    • 1 cup fresh sage
    • 5 leaves Bay Leaves
    • 1 gal dumpling batter


    1. Wash and dredge chicken in flour, seasoning salt, pepper, and granulated garlic.
    2. Fry chicken in deep fryer.
    3. Cook till chicken is brown (chicken shouldn't be completely cooked.)
    4. In the Tilt grill saute carrots, celery, and leeks in margarine for about 5 minutes add chicken broth and sage and bay leaves.
    5. Add Chicken bring to a boil then reduce to a simmer.
    6. Simmer until Chicken is fork-tender (approx. 40 minutes)
    7. Thicken sauce as needed.
    8. Once sauce is to it's desired consistency (should nto be as thick as gravy) pan-up chicken mixture (leave some sauce in tilt grill for the dumplings) ensuring that there's more chicken than sauce in the pan.
    9. Don't top the pan-off with chicken mixture leave some room for the dumplings.
    10. Make sure tilt grill is still on at the simmering point.
    11. Follow the directions on the box to make the dumpliong mixture.
    12. Use a ice cream scoop to spoon mixture in the sauce and let simmer for approx. 20 minutes turning dumplings once.
    13. Check for doneness by cutting one dumpling in half.
    14. Once dumplings are done top-off the panned-up chicken and serve.

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