Chicken and Dumplings

  • 2 Cups Rice Flour
  • 2 Cups Cornmeal
  • 4 Tablespoons Parmesan Cheese, grated
  • 6 teaspoons Baking Powder
  • 3 teaspoons Xanthan Gum
  • 2 teaspoons Sage
  • 2 teaspoons Thyme
  • 1 teaspoon Salt
  • 1 ½ Cups Milk
  • ¾ Cup Vegetable oil
  • 12 Chicken Tenders, OR
  • 4 Chicken breast
  • 3 quarts Chicken broth/water, from cooking chicken
  • 1 Tablespoons Chicken base (Tones)
Boil chicken in pot of water until cooked.Remove chicken and cut into bite sized pieces.
Add chicken base to water. Bring water to 3 quarts.
Pour broth into baking dish with cover. (I prefer enamel roaster.)
In bowl mix all dry ingredients then milk and oil, mix well.
Scoop batter (it is the consistency of playdough) with small ice cream scoop, or large tablespoon and drop into broth.
Liquid should almost cover dumplings, if not, add more water, you need the ‘soup’.Put cut chicken into pan,  evenly disperse over dumplings, pepper if desire.
Cover and bake at 400 for 25 minutes. DO NOT lift cover while baking.

Dumplings, done deal!

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