Thighs and legs are best because of the texture of the meat. Breast tends to separate in to strings.
A large diameter pot is best in order to leave a reasonable amount of surface area to cook the dumplings.
- 6 Chicken thighs on the bone or 1 whole chicken cut in to pieces.
- 1/4 tsp Garlic Powder
- 1/2 tsp Celery Salt
- 2 tbsp finely chopped or dried minced onions
- 1-2 boullion cubes
- Black Pepper
- 2 cups Bisquick
- 1/3 cup milk
Place the chicken parts in to the pot , add about 3 inches of water. Add garlic powder, celery salt, and onions. Boil covered until the meat is cooked. Transfer the meat to a platter and allow to cool.
After the meat cools enough to touch, remove the bone and skin and cut the meat in to about 2 inch sized pieces. Add the meat back to the broth and stir in the bouillon cubes one at a time, taste the broth after each cube to decide if you need more than 1. Pepper if desired.
Combine Bisquick and milk and mix well, this will produce a very stiff, gummy dough and makes about 8 medium sized dumplings.
Bring the broth to a medium boil. Measure the dough in to blobs a little larger than a golf ball and place in the boiling broth. Reduce the heat to slow boil. Cook 10 mins uncovered. Cover and cook 10 more mins.
Uncover and scoff.