Looking for a really good Chicken & Dumpling recipe. Do you have one?!
4 C Water
2 C Chicken broth
1 Carrot, roughly chopped
1 Medium onion, cut into quarters
1 Stalk of celery, roughly chopped
1/2 t Salt
1 C Milk
1/4 t Freshly ground pepper
.
Dumplings:
2 C All-purpose flour
1/2 t Baking soda
1/2 t Salt
3 T Shortening
3/4 C Buttermilk
Place the chicken in a Dutch oven, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle.
Remove the carrot, onion and celery pieces from the broth and discard. Reserve the broth.
Bone the chicken, discarding all skin and bones, and cut meat into bite-size pieces. Set aside.
The Dumplings:
Combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.
For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.
For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into 3" x 1" strips.
Bring the chicken broth to a boil, and stir in the milk and pepper. Correct seasonings, if desired.
Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 8 to 10 minutes. Add the boned chicken to the mixture and simmer until heated through. Remove from heat. Makes 4 to 6 servings.
Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result.
Answers: 2-1/2 to 3 lb. Chicken (whole)
4 C Water
2 C Chicken broth
1 Carrot, roughly chopped
1 Medium onion, cut into quarters
1 Stalk of celery, roughly chopped
1/2 t Salt
1 C Milk
1/4 t Freshly ground pepper
.
Dumplings:
2 C All-purpose flour
1/2 t Baking soda
1/2 t Salt
3 T Shortening
3/4 C Buttermilk
Place the chicken in a Dutch oven, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle.
Remove the carrot, onion and celery pieces from the broth and discard. Reserve the broth.
Bone the chicken, discarding all skin and bones, and cut meat into bite-size pieces. Set aside.
The Dumplings:
Combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.
For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.
For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into 3" x 1" strips.
Bring the chicken broth to a boil, and stir in the milk and pepper. Correct seasonings, if desired.
Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 8 to 10 minutes. Add the boned chicken to the mixture and simmer until heated through. Remove from heat. Makes 4 to 6 servings.
Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result.
http://www.bettycrocker.com/recipes/reci...
try this one
My mom boils a chicken with chicken broth in a big pot. Then she makes the dumplings with a flour & water consistency till thier like playdoh or you can simply use canned biscuits. I'm sure she uses salt also. We Love her dumplings with cranberry sauce! Thanks for making me sooo hungry. LOL!
2 cups self rising flour
1 cup buttermilk
chicken breasts about 4
1/4 stick butter
Boil chicken until tender.Take chicken out of the water. Add butter to water. Mix flour and milk (should be stiff) Turn stove to low or simmer. Drop dough in water by spoonfuls. Cover, cook 7 minutes. Turn each dumpling over , cover and cook another 15 minutes. Add your chicken (cut up in small pieces) back to the mix during this last 15 minutes of cooking. Salt and pepper to taste.
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So easy to make.....
6 boneless chicken thighs
2 (10.75 ounce) cans condensed cream of celery
soup salt and pepper to taste
1 (12 ounce) package refrigerated biscuit dough
DIRECTIONS:
1. In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
2. Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.
Not really dumplings as such but why don't you make up a suet pastry, sear your chicken and set aside, fry some sliced mushrooms and chopped red pepper in the same pan, de-glaze with wine, add stock and cornflour to thicken the sauce....
Then put your chicken in a casserole dish, pour the sauce over, and layer rounds (ie cut out circles) of the suet pastry on the top and bake it! Like dumplings but more crispy crunchiness yum yum yumz
good answers so far , i prefer to boil my whole chicken , pick it clean put the bones back in and boil for a long time. i add water + keep cooking it down until i have a perfect broth , then continue w/ the recipe .