Chicken & Dumpling Help Please?!
*for 2 people*
I have 2 1/2 pounds of skinless boneless chicken and I want to use canned pilsbury biscuits... ( i understand homeade are better but I want these!)
I have made them before but somehow mine always seem to come out greasy... I hate that.. I want creamy ones like my granny and my mom make!
Thanks alot.
Answers: Hey, I was wanting to know if someone can help me prepare SIMPLE basic chicken and dumplings via there own recipe.
*for 2 people*
I have 2 1/2 pounds of skinless boneless chicken and I want to use canned pilsbury biscuits... ( i understand homeade are better but I want these!)
I have made them before but somehow mine always seem to come out greasy... I hate that.. I want creamy ones like my granny and my mom make!
Thanks alot.
Canned biscuits work well although I use 2 cans and I mix some milk and flour,Making a smooth paste and add it to the pan of broth before adding biscuits. I add my cut up chicken after all is cooked to prevent chicken from falling to the bottom and sticking. Happy cookin!
They're going to come out weird if you use canned biscuits. Those were meant for baking in the oven. I use Bisquick for mine, following the biscuit recipe on the box. They come out wonderful!
CHICKEN DUMPLINGS
INGREDIENTS:
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
PREPARATION:
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.
I always use canned bisquits and they come out great. I cook the chicken in water with carrots, celery and an onion chopped on low for a couple of hours. Boneless skinless will be easy. Then cut or tear the chicken in pieces, add some chicken broth or chicken boiullon cubes. Keep the broth hot and boiling but not boiling hard, tear the buscuits in half or thirds and drop slowly, not all at once in the broth. I let them cook on low for about 30 minutes, stirring every few minutes. You can add a handful of egg noodles to thicken the broth if you need or want to.
i use bisquick.it thickens the juice and you can amke it real quick.
stick 'em on the inside when you make 'em. take a p. towel and wipe half way through
don't have a particular recipe. I just throw this and that in. Made a lot over campfires.
key is to get the juice (broth) hot enough before cooking the dumplings.
also skim off all the oil(grease sittin on top of the broth before cooking dumpling.