Things You'll Need:
- 4 pounds chicken thighs, skin on
- garlic salt
- salt
- pepper
- large dutch oven
- 18-20 frozen country style biscuits, thawed
- water
- flour
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Step 1
Rinse and place all chicken thighs into a Dutch oven. Add 1 tablespoon garlic salt, 2 tsp salt and bring to a boil. Cover and simmer on low until chicken is close to falling off the bone.
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Step 2
Once chicken is done, using a large slotted spoon, remove the pieces and place them in a large bowl to cool. I put mine in the freezer for about 15-20 minutes to speed up cooling.
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Step 3
Keep broth simmering, adding enough water to fill the pot about 2/3 of the way. Bring the water back to a boil, and add a teaspoon of salt at a time, tasting the broth as you go until desired flavor is achieved. Cover and keep on low while chicken cools.
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Step 4
Once the chicken is cool enough to handle, remove and pick from bone and place in a seperate container while working. Tear it into manageable pieces, discarding skin,bone and cartilage.
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Step 5
Bring broth back to a rolling boil, and start tearing the now thawed frozen biscuits into bite size pieces and drop them into the broth, taking care not to pile them up. If it gets too thick, take your slotted spoon and press the dumplings into the broth allowing it to submerse those that are being stubborn.
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Step 6
Finish adding biscuit pieces, using the slotted spoon to carefully move the pieces around and into the boiling broth.
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Step 7
Now that your dumplings are cooking, begin dropping handfuls of the torn chicken into the broth/dumpling mixture. It will become thicker as you go. If there is still some soup left, take 1/3 cup flour and 1/3 cup cool water and mix thoroughly, then stir quickly into the dumpling mixture. It will thicken quickly, turn the heat off. Have a sample bite and season accordingly with salt and pepper to taste.
