Chicken and dumplings recipe?!
Chicken and dumplings recipe?
I need a chicken and dumplings recipe. I cannot buy canned biscuits here I need a recipe for those as well.
Answers:
This first recipe is like my mom and grandmother make them.
I have 2 more after this and a link to both recipes.. One had actual biscuit like dumplings and the 2nd one has noodle type dumplings.
Grandma's Chicken And Dumplings
1 Large Chicken
1/2 C. of cool Chicken Broth
2 C. All Purpose Flour
1 Tsp. Baking Powder
Pinch of Salt
Dash of Pepper
(My mom adds Parsely for color and taste, about 1 tbl spoon)
Boil chicken till well done. (you can skip the boiling and buy a precooked chicken from the grocery store) Bone the chicken and put back into the pot with alot of the good rich broth. Mix all dry ingredients in a large bowl. Add cool broth, mix until a stiff dough forms. Turn out on a floured pastry sheet. Roll out and cut into 3 or 4 inch strips. Have broth with chicken in it boiling and drop the dumplings in one at a time. Cover and turn the heat down. Cook for 15 to 20 min.
Chicken and Dumplings
1 3-pound chicken
4 cups water
2 cups chicken broth
1 carrot, roughly chopped
1 medium onion, cut into quarters
1 stalk of celery, roughly chopped
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons shortening
1 cup buttermilk
Place the chicken in a Dutch oven or other large pot, 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, bones and cartilage, and tear meat into bite-size pieces. Set aside. (You can do this part the day before, if you like. Just refrigerate the boned chicken -- well covered so it doesn't dry out -- and broth.)
For 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 strips, no larger than about 2 x 2 inches. (The dumplings will plump up when they are cooked.)
If you have prepared the chicken in advance and refrigerated it, return it and the broth to your big pot and bring it to a boil. Then, with a very large slotted spoon or ladle, dip the boned chicken out of the broth, cover it and keep it warm. With the chicken broth at a low rolling boil, drop in the dumplings, one or two at a time, and reduce the heat to medium. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 10 minutes. The flour in the dumplings will thicken the broth, and it is absolutely not necessary to thicken it further.
Return the boned chicken to the mixture and simmer until heated through. Add the freshly ground black pepper and remove from heat. Makes 4 or 5 servings, depending upon appetites. I've seen two hungry men put away this entire recipe.
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Chicken:
2 T. olive oil or vegetable oil
1 C. chopped onion
1 C. chopped celery
1-1/2 lbs. boneless, skinless chicken breasts, cubed
2 cans (14-1/2 oz. each) chicken broth
2 C. water
1/2 t. coarsely ground pepper
1/4 t. salt
1 C. thinly sliced carrots
In a Dutch oven or stock pot, heat oil over medium-high heat. Add onion and celery; cook and stir for 5 minutes. Add chicken; cook and stir for 3 to 5 minutes or until the chicken is no longer pink inside. Add broth, water, salt and pepper; heat to boiling. Cover; reduce heat and simmer for 5 minutes longer. Increase heat to bring chicken mixture to full rolling boil; add carrots.
Dumplings
1-1/2 C. self-rising flour
1 T. chopped fresh parsley (or 1 t. dried parsley flakes)
3 T. butter or margarine, melted
2 T. milk or buttermilk
1 large egg, beaten
In a medium bowl, stir together the flour, parsley, butter, milk and egg until dough forms. Turn out onto surface dusted with additional flour; knead 5 times. Roll out dough to 1/4-inch thickness. Cut into 2-inch wide strips, then into 2-inch pieces; set aside.
Source(s):
http://www.texascooking.com/recipes/chic...
http://www.thatsmyhome.com/chickencoop/e...
Boil chicken in chicken broth or chicken base. I usally let mine boil for 2 or 3 hrs. Sometime's I add some carrot's, onion's, & mushroom's fresh...but you can leave them out..
For the Dumpling's the most important part:
2 cup's flour
pinch of salt
1/2 teaspoon black pepper
1 teaspoon Italian Seasoning
Milk add to form ball's
Just a little Oil too
Drop into boiling chicken, Do not stir the dumpling's, only shake the pot in a round motion.Never stir with a spoon that's the secret to making dumpling's.
here's my two favorites. i switch back and forth, depending on how much time i have. the first one is a quick recipe, and it's thicker. the second is a more classical recipe, and more brothy than gravey-ey.
Chicken and Dumplings
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
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.
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Chicken and Dumplings
3 tablespoons butter
1 medium onion, cut into 1-inch pieces
5 medium carrots, cut crosswise into 1 1/2-inch pieces
1/2 teaspoon dried thyme
1 cup (spooned and leveled) all-purpose flour
1 (14.5 ounces) reduced-sodium chicken broth
Coarse salt and freshly ground pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
2 tablespoons chopped fresh dill, or 3/4 Teaspoon dried dill weed
1 3/4 teaspoons baking powder
1/2 cup plus 2 tablespoons milk
1 (10 ounces) frozen peas
In a Dutch oven (or a 5-to-6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.