- Yield: 8 Servings
- 3½-pound whole chicken
- 1½ teaspoons kosher salt
- Grandmother Earlene’s Biscuits dough
- 6 tablespoons salted butter
- 2 cups whole milk
- ½ teaspoon freshly ground black pepper
- Chopped parsley
How to Make It
- Put the chicken in a Dutch oven and cover with water by about 3 inches. Bring to a boil over high heat, then reduce the heat to low and cook until the chicken is very tender, about 2 hours.
- Remove the chicken from the broth. When it’s cool enough to handle, pull the meat off the bone in strips, returning only the meat to the broth. Add the salt to the broth and bring to a boil.
- Put the biscuit dough on lightly floured paper towels and roll about ¼ inch thick. Cut the dough into 1-inch strips and then pinch off 1½-inch-long pieces. Drop the dough pieces into the boiling broth. Stir after every few additions of dough to make sure they are submerged in the broth.
- Add the butter and milk. Let boil gently, stirring occasionally, until the dumplings are completely cooked, 3 to 5 minutes. Remove a dumpling and cut it in half to test for doneness, if needed. Remove the pan from the heat and top with freshly ground black pepper and garnish with parsley for serving.