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Chicken and dumplins

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  • Chicken and dumplins

    Have never made this-anyone have a really good recipe-found some but reviews weren't that great.TIA!

  • #2
    Re: Chicken and dumplins

    I excel in this--there are some good recipes on this board. I don't have exact measurements so I will try to find one on this board like I make them!
    Nommie

    Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!

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    • #3
      Re: Chicken and dumplins

      This is almost just like the one I make that was my gramma's. She did give me her secret for tender dumplings--substitute milk for 1/2 broth and 1/2 buttermilk. also, only put a few dumplings in the pot at a time-if you put them all in, they will gum up together. I usually split the broth in 2 pans, one for initial cooking -about 5 to 10 min and move to other pot (simmering on low-or a crock pot)

      Ingredients:
      1 chicken cut up
      2 c. chicken broth (14 1/2 oz )
      2 c. water
      3 bouillon cubes
      1 carrot (finely cut )
      2 stalks celery (finely cut )
      1 med onion chopped

      salt and pepper to taste
      3 c. flour as needed--half all purpose and half self rising
      t1/2 c buttermilk
      Method:
      Simmer all ingredients until chicken is fork tender. take chicken up and remove bones. Dip out one 1 and 1/2 cups of soup broth and chill, blend with flour and make it into 1"x3" strips. Lower heat to a rolling boil, add strips and cook 15 minutes until dumplings are tender. Add deboned chicken and cook 10 more minutes.Serve.
      Last edited by nommie; 10-03-2008, 08:29 AM.
      Nommie

      Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!

      Comment


      • #4
        Re: Chicken and dumplins

        I love this one. Got it from Zaar (looks difficult...but she was very precise in the directions!!)

        Chicken and Dumplings
        SERVES 8 (change servings and units)


        Ingredients
        1 (3-4 lb) whole chickens
        1 gallon water
        1 teaspoon poultry seasoning
        1 teaspoon garlic powder
        1/2 teaspoon black pepper
        1/8 teaspoon red pepper (optional)
        2 celery ribs, chopped
        4 green onions, sliced thin or 1/2 medium onion, chopped
        1 carrot, shredded
        6 chicken bouillon cubes
        DUMPLING INGREDIENTS
        6 cups flour
        2 teaspoons baking powder
        1 teaspoon poultry seasoning
        1 teaspoon salt
        1 cup margarine or butter flavor shortening
        2 eggs, beaten
        2 cups chicken stock

        Directions
        1Place whole chicken and water into large pot or dutch oven.

        2Add poultry seasoning, garlic powder& pepper.

        3Bring to boil and reduce heat to medium.

        4Cook chicken for about 1 hour or until tender.

        5When done, carefully remove chicken from pot; set aside to cool.

        6Remove 2 cups of stock and set aside to cool.

        7Add celery, onion, carrot and bouillon cubes to remaining stock and continue to cook on simmer.

        8While chicken is cooling, prepare dumplings.

        9Into large mixing bowl, combine flour, baking powder, poultry seasoning and salt.

        10Add margarine and combine until mixture is coarse and crumbly.

        11(use a hand mixer) Add eggs and cooled chicken stock (be sure your stock has cooled to"just barely warm") then stir by hand to form a dough.

        12Turn out onto floured surface and knead slightly until smooth.

        13You may need to divide dough in half and only roll out half at a time.

        14Roll out to approximately 1/8-inch thickness.

        15Using a sharp knife or pizza cutter, cut dough in vertical strips about an inch wide.

        16Then repeat the process, cutting horizontal strips, which will give you little square dumplings.

        17Return chicken stock to a boil; drop dumplings in, a few at a time, as quickly as possible.

        18Cook about 15 minutes, stirring occasionally to prevent dumplings from sticking to bottom of pan.

        19When done, remove from heat and cover pan.

        20Remove skin and debone cooled chicken.

        21Cut into bite size pieces then fold into hot dumplings & broth.

        22This recipe will serve a family of 4 two main course meals.

        23Leftovers can be frozen.

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        • #5
          Re: Chicken and dumplins

          I've been making this one for years. Larry would eat it five nights a week if he could.

          TAMMY’S CHICKEN AND DUMPLINGS

          2.5-3LB. chicken, cut up
          2 Tbsp. butter
          1 Tsp. salt
          2 stalks celery, cut into 1inch pieces
          1 medium onion, chopped
          3 c. chicken broth
          1/4 tsp. pepper
          1 bay leaf
          4 carrots, cut into 1 inch pieces
          1/2 c. cold water
          3 Tbsp. flour

          In dutch oven or deep skillet, brown chicken in hot butter. Add salt, celery, onion, broth, bayleaf, pepper. Heat to boiling. Reduce heat. Simmer covered, approx. 30 minutes. Add carrots, cover and simmer 15 minutes or until just about tender. Remove chicken from pan, debone and break into large chunks; return to pan. Mix water and flour, stir into mixture; heat until boils and thickens. Add dumplings.

          FLUFFY DUMPLINGS
          1.5 c. flour
          1 tsp. minced parsley
          2 tsp. baking powder
          ˝ tsp. salt
          2/3 c. milk
          2 Tbsp. oil
          1 egg, slightly beaten

          In medium bowl, combine first 4 ingredients. Stir in remaining ingredients just until dry ingredients are moistened. Drop dough by Tbspfuls onto hot chicken in boiling stew. Cook covered, 12-15 minutes or until dumplings are fluffy and no longer doughy underneath. MAKES 8-10

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