• Chicken and Dumplings

    1 vote


    • 1.5 cup chicken
    • 2 lbs flour
    • 1/4 cup salt
    • 1/4 cup pepper
    • 1 cup garlic
    • 1 cup margarine
    • 5 gals stock, chicken
    • 5 lbs carrots
    • 5 lbs celery
    • 3 lbs leeks
    • 1 cup sage
    • 5 bay leaves
    • 1 gal dumpling batter


    1. Wash and dredge chicken in floour, salt, pepper, and garlic.
    2. Fry chicken in deep fryer.
    3. Cook till chicken is brown.
    4. In the tilt grill, saute carrots, celery, and leeks in margarine for 5 min.
    5. Add chicken broth, sage, and bay leaves. Add chicken bring to a boil, then reduce to a simmer.
    6. Simmer until chicken if fork tender. thicken sauce as needed.
    7. Once sauce is to its desired consistency, pan-up chicken mixture ensuring that theres more chicken then sauce in the pan. dont top the pan off at simmer point.
    8. follow the directions on the box to make dumplings. Make sure tilt grill ins still on at the scoop.
    9. Use an ice cream scoop to spoon mixture in the sauce and let simmer for approx 20 minutes. Check for doness by cutting one dumpling in half. Top off the panned up chicken and serve.

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