Need a recipe for chicken and dumplings like Gram used to make.?!
She used chicken broth in the dumpling and then they were rolled out thin, cut and dropped in the boiling broth to cook!.Www@FoodAQ@Com
Answers:
Old Fdashioned Chicken n Dumplings
4 pounds boneless, skinless chicken meat
2 small carrots, sliced
3 sweet potatoes, peeled and cubed
3 Irish potatoes, cubed
5 small onions
5 cups water
salt to taste
ground black pepper to taste
1 bay leaf
3 stalks celery tops
1 pinch cayenne pepper
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
4 tablespoons rendered chicken fat
DIRECTIONS
Place chicken in a large pot!. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops!. Cover with water, and cook until done!. Discard bay leaf!. Add vegetables, and continue cooking until vegetables are nearly done!.
Meanwhile, make the dumplings!. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat!. Mix in enough water to make a stiff dough!. Divide dough into three parts!. Roll out, and cut into squares!.
Add 1/3 dumplings to simmering chicken, and cook 5 minutes!. Add another third, and cook 5 minutes more!. Add the remaining third, and cook 5 minutes longer!. Serve!.Www@FoodAQ@Com
4 pounds boneless, skinless chicken meat
2 small carrots, sliced
3 sweet potatoes, peeled and cubed
3 Irish potatoes, cubed
5 small onions
5 cups water
salt to taste
ground black pepper to taste
1 bay leaf
3 stalks celery tops
1 pinch cayenne pepper
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
4 tablespoons rendered chicken fat
DIRECTIONS
Place chicken in a large pot!. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops!. Cover with water, and cook until done!. Discard bay leaf!. Add vegetables, and continue cooking until vegetables are nearly done!.
Meanwhile, make the dumplings!. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat!. Mix in enough water to make a stiff dough!. Divide dough into three parts!. Roll out, and cut into squares!.
Add 1/3 dumplings to simmering chicken, and cook 5 minutes!. Add another third, and cook 5 minutes more!. Add the remaining third, and cook 5 minutes longer!. Serve!.Www@FoodAQ@Com
This is a recipe that I actually use!. It will taste like old-fashioned chicken and dumplings, but it's a little easier and uses all white meat (which I prefer)!.
CHICKEN AND DUMPLINGS
3 large skinless, boneless chicken breasts
3 cans chicken broth
1 cup water
1 tablespoon chicken base (boullion)
1 teaspoon black pepper
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
2/3 cup milk
Bring chicken and 2 cans of broth to a boil in a large Dutch oven!. Reduce heat and simmer for about 30 minutes or until chicken is done!. Remove the chicken and place in refrigerator to cool!. Pour broth through a strainer and into a large bowl!. Discarding solids!. Return broth to the Dutch oven!.
Combine flour, baking powder and salt in a bowl!. Cut in shortening with a pastry blender until mixture is crumbly!. Add milk, stirring until dry ingredients are moistened!. Turn dough out onto a lightly floured surface!. Roll out to 1/8 inch thickness; sprinkle lightly with flour, and cut into 3 x 2 inch strips!.
Once chicken is cool, pull apart into narrow shreds!. Add chicken to the broth with bouillon cubes, pepper, additional can of broth and 1 can of water!. Return to a boil!. Drop strips, one at a time, into boiling broth, stirring gently, until all strips are added!. Reduce heat and simmer, stirring often, 20 minutes!.
Yield: 4 to 6 servingsWww@FoodAQ@Com
CHICKEN AND DUMPLINGS
3 large skinless, boneless chicken breasts
3 cans chicken broth
1 cup water
1 tablespoon chicken base (boullion)
1 teaspoon black pepper
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
2/3 cup milk
Bring chicken and 2 cans of broth to a boil in a large Dutch oven!. Reduce heat and simmer for about 30 minutes or until chicken is done!. Remove the chicken and place in refrigerator to cool!. Pour broth through a strainer and into a large bowl!. Discarding solids!. Return broth to the Dutch oven!.
Combine flour, baking powder and salt in a bowl!. Cut in shortening with a pastry blender until mixture is crumbly!. Add milk, stirring until dry ingredients are moistened!. Turn dough out onto a lightly floured surface!. Roll out to 1/8 inch thickness; sprinkle lightly with flour, and cut into 3 x 2 inch strips!.
Once chicken is cool, pull apart into narrow shreds!. Add chicken to the broth with bouillon cubes, pepper, additional can of broth and 1 can of water!. Return to a boil!. Drop strips, one at a time, into boiling broth, stirring gently, until all strips are added!. Reduce heat and simmer, stirring often, 20 minutes!.
Yield: 4 to 6 servingsWww@FoodAQ@Com
1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas
Dice tenders into bite size pieces and set aside!. Wash hands!.
Place a large pot on stove over medium high heat!. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently!. Season mixture with salt, pepper and poultry seasoning!. Add flour to the pan and cook 2 minutes!. Stir broth or stock to the pot and bring to a boil!. Add chicken to the broth and stir!.
Place biscuit mix in a bowl!. Combine with 1/2 cup warm water and parsley!. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly!. Cover pot tightly and reduce heat to medium low!. Steam dumplings 8 to 10 minutes!. Remove cover and stir chicken and dumplings to thicken sauce a bit!. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls!.Www@FoodAQ@Com
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas
Dice tenders into bite size pieces and set aside!. Wash hands!.
Place a large pot on stove over medium high heat!. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently!. Season mixture with salt, pepper and poultry seasoning!. Add flour to the pan and cook 2 minutes!. Stir broth or stock to the pot and bring to a boil!. Add chicken to the broth and stir!.
Place biscuit mix in a bowl!. Combine with 1/2 cup warm water and parsley!. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly!. Cover pot tightly and reduce heat to medium low!. Steam dumplings 8 to 10 minutes!. Remove cover and stir chicken and dumplings to thicken sauce a bit!. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls!.Www@FoodAQ@Com
Simply mix self raising flour and one egg and a little milk together until stiff but not staunch!. Add a spoon full of butter if you want to enhance the taste to be similar to Granny's!.
Now add that by the spoonful to any stew, broth or soup!.
It will rise gently and never let you down, becoming permeated with the flavor of the broth it cooks in!.
No need to roll out at all, unless you insist!.
I am sure you do not need the recipe for the broth as it will be as simple as combining chicken portions with suitable vegetables and letting it simmer for a while before adding the dumpling batter
Happy cookingWww@FoodAQ@Com
Now add that by the spoonful to any stew, broth or soup!.
It will rise gently and never let you down, becoming permeated with the flavor of the broth it cooks in!.
No need to roll out at all, unless you insist!.
I am sure you do not need the recipe for the broth as it will be as simple as combining chicken portions with suitable vegetables and letting it simmer for a while before adding the dumpling batter
Happy cookingWww@FoodAQ@Com
Have the time!? Make dumplings yourself
This recipe was my mother's and it is excellent!.
I made my mother's recipe twice, and loved it!. The first time I made it as listed, which produced a thin broth!. The second time, I improvised to come up with a thicker base!. I've included that variation at the end of the recipe!.
Chicken and dumplings
1 fryer chicken
1 tsp!. salt
1 quart water
1/4 tsp!. baking powder
1 tsp!. salt
2 cups flour
2 Tbsp!. shortening
3 cups milk, divided
Simmer the chicken in one quart of water with salt until tender (about one hour)!. Remove chicken from pot, allow it to cool enough to handle and cut chicken off bones into bite-sized pieces!. Return pieces of chicken to the pot!. For the dumplings, add baking powder and salt to the flour and stir to mix!. Cut shortening into the flour until all lumps have disappeared!. Add 1 cup of milk and stir until it comes together as a stiff dough!. Roll out the dough on a well-floured surface and cut into strips 1 inch wide and 4 inches long!. Bring the broth with the chicken to a simmer and drop the dumplings a few at a time into the broth and cook, with a cover on the pot, for 12 to 15 minutes!. Add 2 cups of milk to the broth-chicken-dumplings mix and let it stand for 10 minutes before serving!.
Variation: Use only 1 cup of milk in the broth, adding it at the same time as the pieces of chicken, bringing it to a simmer before cooking the dumplings!. Add freshly ground black pepper to enhance the flavor!.Www@FoodAQ@Com
This recipe was my mother's and it is excellent!.
I made my mother's recipe twice, and loved it!. The first time I made it as listed, which produced a thin broth!. The second time, I improvised to come up with a thicker base!. I've included that variation at the end of the recipe!.
Chicken and dumplings
1 fryer chicken
1 tsp!. salt
1 quart water
1/4 tsp!. baking powder
1 tsp!. salt
2 cups flour
2 Tbsp!. shortening
3 cups milk, divided
Simmer the chicken in one quart of water with salt until tender (about one hour)!. Remove chicken from pot, allow it to cool enough to handle and cut chicken off bones into bite-sized pieces!. Return pieces of chicken to the pot!. For the dumplings, add baking powder and salt to the flour and stir to mix!. Cut shortening into the flour until all lumps have disappeared!. Add 1 cup of milk and stir until it comes together as a stiff dough!. Roll out the dough on a well-floured surface and cut into strips 1 inch wide and 4 inches long!. Bring the broth with the chicken to a simmer and drop the dumplings a few at a time into the broth and cook, with a cover on the pot, for 12 to 15 minutes!. Add 2 cups of milk to the broth-chicken-dumplings mix and let it stand for 10 minutes before serving!.
Variation: Use only 1 cup of milk in the broth, adding it at the same time as the pieces of chicken, bringing it to a simmer before cooking the dumplings!. Add freshly ground black pepper to enhance the flavor!.Www@FoodAQ@Com
I don't have a recipe just a hint: if the recipe doesn't use a whole chicken or only uses skinless or just chicken breasts, it's not like grandma's!. She used chicken broth that had fat in it, that's why they were tender and good!
My cheat recipe is to buy a can of biscuits, roll them flat and cut and drop into boiling broth or soup and cook about 10 minutes!.
My hubby like fluffy, biscuit like dumplings!.Www@FoodAQ@Com
My cheat recipe is to buy a can of biscuits, roll them flat and cut and drop into boiling broth or soup and cook about 10 minutes!.
My hubby like fluffy, biscuit like dumplings!.Www@FoodAQ@Com
Ok so everyone sounded like they gave a pretty good recipe but the kind I make has one difference!. I use torn up flour tortilla shells!. They taste great and you don't have to go through the trouble of cooking biscuits or actually making your dumplings!. Just a thought if you want to speed it!.Www@FoodAQ@Com