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Reviewed Chicken and Dumplings

Dec 26, 2012 in Food Network Community Toolbox on

As a beloved dish in my family I've been making home-made chicken and noodles for years but I never thought of roasting the chicken first and using the bones and skin for the stock. Brilliant - adds tons of savory flavor. I agree with other reviewers about the roux - if you use enough flour when you roll out the dumplings or the noodles you shou"

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