Babblingbrookschickenanddumplings Recipes

Steps:

• Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
• Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
• Remove chicken and let stand until cool enough to handle.
• Remove skin from chicken and tear meat away from bones.
• Return meat to soup; discard skin and bones.
• Add more salt and pepper to taste, if desired.
• Return soup to a simmer.
• In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
• Drop by tablespoonfuls into simmering soup.
• Cover and simmer for 15 to 20 minutes.
• Serve immediately.
• Yield: 4 to 6 servings.
• *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.

Steps:

• Place chicken in Dutch oven; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat and simmer 1 hour or until tender. Remove chicken and let cool slightly. Bone chicken; cutting meat into bite-size pieces; set aside. Bring broth to a boil; add pepper.
• Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk stirring with fork until dry ingredients are moistened. Turn dough out onto a well floured surface, and knead lightly 4 or 5 times.
• For drop dumplings, pat dough to 1/4 inch thick. Pinch off dough to 1 1/2 inch pieces and drop into boiling broth. Reduce heat to medium low, and cook 8 to 10 minutes or to desired consistency stirring occasionally. Stir in chicken.
• For rolled dumplings roll dough to 1/4 inch thickness. Cut dough into 4 x 1/2 inch pieces. Drop dough one piece at a time into boiling broth, gently stirring after each addition.

Steps:

• Cook hen whole or disjointed in 1 1/2 quarts of water seasoned with salt.
• Cook for about 3 hours.
• When tender, lift out of the broth and cool. Pick meat from bones and cut in small pieces.
• Thicken broth with 7 tablespoons flour and 3/4 cup water.
• Mix smooth with an egg beater.
• Season to taste with salt and pepper.
• Add a few drops of yellow food coloring.
• Strain over chicken.
• Reserve 4 cups of gravy in a flat stew pan for the dumplings. Bring to boil when ready to cook dumplings.
• To make the dumplings, sift dry ingredients into the blended egg, milk and oil and stir briskly until blended.
• Drop dumpling batter by teaspoonfuls into the boiling gravy.
• Cover and cook gently for 8-10 minutes or until done.

Steps:

• Bring the stock to a simmer in a large stock pot over high heat. Add the chicken, keeping the stock at a gentle simmer. Cover and cook for one hour or until the meat is falling from the bone. Remove the chicken from the pot, keeping the stock at a simmer. Remove the skin and meat (in big chunks) from the chicken. Discard the skin and the bones. Reserve the meat and set aside.
• In a large mixing bowl, combine the flour and the buttermilk and season with black pepper. If the dough looks dry, add a few tablespoons of hot broth and a few additional tablespoons of buttermilk. Fold the dough lightly (it will look wet). Season the broth with salt and pepper as needed. Wet a spoon in the simmering broth, then scoop a heaping tablespoon of dumpling mixture and gently drop it into the broth over the largest simmering bubbles. Working quickly, repeat with the rest of the batter. Reduce to a low simmer, cover and cook for 10-15 minutes.
• As the dumplings cook, baste as needed with broth. It's important that the dumplings don't overlap or sit on top of each other. Carefully push some of the dumplings to the side and add the chicken. Cover and simmer for another minute to heat through.
• Check that the dumplings are cooked through by using a cake tester. Place dumplings, chicken and broth in a bowl. Finish with black pepper.