How can I make my chicken and dumplings thicker?!
I boil the chicken and leave about half of the water in it with bouillon cubes and I pour in the cans of cream soup. When it warms, I make the dumplings and put them in and after they have cooked for about fifteen minutes, I put the chopped chicken back in.
The problem... the sauce is always too thin. I can't leave out any water or a won't have enough to cook the dumplings in. How can I thicken the sauce without distrupting the taste of my dish?
Thanks!
Answers: I make my chicken and dumplings with chicken, water, cream of celery, cream of chicken, homemade Bisquick dumplings, and chicken bouillon cubes.
I boil the chicken and leave about half of the water in it with bouillon cubes and I pour in the cans of cream soup. When it warms, I make the dumplings and put them in and after they have cooked for about fifteen minutes, I put the chopped chicken back in.
The problem... the sauce is always too thin. I can't leave out any water or a won't have enough to cook the dumplings in. How can I thicken the sauce without distrupting the taste of my dish?
Thanks!
An easy fix is either a roux or a cornstarch slurry.
A roux is one half butter to one half flour. Whisk the melted butter with the flour until smooth then add to a warm sauce, cooking for about 15 min. gently( this gets rid of the uncooked flour taste)
The slurry is much fast( and really fool proof). Mix, again, one half cornstarch with one half water, in a cup. Add to the pot straight out of the cup. Cook the same as above. This works easily and you dont have the chance of flour lumps. Hope these help!
Instead of leaving in the water. Use a can of milk for each can of soup. It will help to keep it thicker than using water.
Mix 2 tablespoons flour and one cup warm water in a jar with a tight lid. Shake well (until all flour is dissolved). Add to boiling stew (before you make the dumplings), then reduce heat. It will thicken it up nicely. If you want it even thicker, repeat process.
combine 2 T of flour with 2 T butter or marg and add it to the chicken broth.
You don't need to use all those sodium-laden "cream of" soups. Also, the Bisquick is probably reacting differently than flour and not acting as a proper thickener.
All you need to do for chicken and dumplings is start with some bone-on chicken, simmer it, and make the stock. Take the bones out, put the meat back in, and make the dumplings. I make the dumplings just like biscuits; cut butter into flour, add buttermilk. The flour and buttermilk that come off the dumplings as they cook will thicken the broth. Simmer until it starts to get to the right consistency. Make sure you're adding enough dumplings.