Uncle Dale’s Chicken and Dumplings


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.

Uncle Dale’s Chicken and Dumplings