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| Name: |
Mack
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| Subject: |
Chicken and Dumplings???
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Date:
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9/22/2009 6:49:20 PM
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Winter coming on now. Anybody got a good recipe for a really good pot full of chix and dumplings, and side dishes??
Thanks,,,,
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| Name: |
Maverick
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| Subject: |
Chicken and Dumplings???
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Date:
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9/22/2009 8:51:13 PM
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Ha - Just finished cooking a batch last night, they were great.
What we did is as follows:
Makes about 6 - 8 servings
- 4 Quarts Water
- 1 tsp Salt and Pepper
- 2 Knox Chicken Broth Cubes
- 4 Skin on Breast
- 6 Skin on Drumsticks
Boiled in water till done about 30 minutes for white meat and 40 minutes for dark meats.
Once chicken is done pull from pot to cool, once cooled pull off skin and shred chicken into pieces.
Dumplings
- 2 cups All Purpose Flour
- 1/2 cup shortening
- Pinch of salt and pepper
Cut flour into shortening and then add chicken stock from pot to obtain proper dough consistency think we used about 1/2 to 3/4 cup of stock, just added slowly. Roll dough out to 1/8" or less thick rolling from the center out. Once dough is proper thickness, let rest for 5 minutes then using a pizza cutter and cut the dough into about 1" squares. Drop all dough into chicken stock and let cook over medium heat for about 5 to 7 minutes (water hot, but not boiling). Do not stir the dumplings just pick the pot up and swirl the pot in a circle to ensure the dumpling cook constantly and do not stick together. After about 5 to 7 minutes the dumplings will begin floating to the top then pull one or two of the dumplings out to ensure the middles are not doughy.
Once dumplings are cooked add one can of cream of chicken soup or cream of celery (your choice, we used cream of chicken) and mix gently with dumplings till soup is blended with the stock, then add chicken and let all cook on low for about 15 minutes or so to blend the flavors. Stir occasionally so dumplings do not stick to the bottom of the pan. Add salt and pepper to taste.
If broth is to thin you can thicken with cornstarch mixed well in hot water.
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| Name: |
Mack
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| Subject: |
Chicken and Dumplings???
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Date:
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9/23/2009 8:50:16 AM
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Oh, man! That sounds like Momma's, and they were great. Gonna' do some.
Thanks, though everybody here was gone.
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| Name: |
roswellric
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| Subject: |
Chicken and Dumplings
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Date:
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9/25/2009 10:08:40 AM
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Mavs really sounds good & quick. I think I'll try it. My regular long way version:
Boil a whole chicken in 2 QTs of water in a stock pot for an hour with rough cut carrot, med onion, celery stalk, mashed garlic clove or two, bay leaf, Kosher salt and about a TBS of black peppercorns.
Remove the chicken. Let stock cool and strain. Put back on and let the broth concentrate a bit. Reserve a cup of broth for the dumplings. Wisk in a 2 TBS of flour in 3/4 cup of half & half an add to the stock. Salt/pepper to taste. Strip and rough chop the chicken and return to the stock.
Dumplings: Mix 2 cups of Bisquick or Frontier, 2/3 cup of the reserved broth and 1-2 TBS fine chop fresh parsley and turn out on a board and knead lightly for a minute. Roll out on a floured board or countertop to 1/4 inch thick and cut with a biscuit cutter & drop one at a time into slow boiling broth. Cover, simmer for 10 minutes, uncover for another 10 minutes.
Fun to make on a cold rainy day.
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| Name: |
kirbys dropwing
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| Subject: |
Chicken and Dumplings
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Date:
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11/15/2009 2:02:38 PM
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Quick .... neighbor said use flour tortillas cut them in strips add to pot
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