Besteverchickenanddumplings Recipes

Steps:

• Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
• Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
• Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
• Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
• Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
• Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
• Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Steps:

• For the Roasted chicken:.
• Preheat oven to 375°F.
• Remove neck and giblets from cavity of chicken and discard them.
• Rinse the chicken and cavity with cold water inside and out.
• Pat dry with paper towels.
• Season body and cavity of chicken generously with salt and pepper.
• In small bowl mash together the lemon juice, chopped herbs, and butter.
• Rub the herbed butter all over the chicken as well as under the skin.
• Put the lemon halves, onion, garlic, and whole herbs inside the cavity of chicken.
• Tie the chicken legs with twine.
• Roast in oven breast side up for 1 hour or until done and no longer pink.
• Shred the meat when cool enough to handle.
• Discard the skin and SAVE the chicken bones for the stock.
• Chicken Stock:
• Coat a large stockpot with olive oil.
• Place over medium heat.
• Saute the veggies in pot for 3 minutes. Add the reserved chicken bones, herbs, and water.
• Simmer for 1 hour.
• Strain the stock to remove the solids and set aside.
• Dumplings:
• Sift the dry ingredients in a large bowl.
• In a small bowl lightly beat the eggs and milk together.
• Pour the liquid in the dry ingredients and gently fold.
• Mix just until the dough comes together.
• It should be thick and cake like.
• Cover and set aside while making sauce.
• Supreme Sauce:.
• Melt butter and heat the oil over medium heat in dutch oven.
• Add carrots, celery, garlic, and bay leaves.
• Saute until vegetables are soft (about 5 minutes or so).
• Stir in the flour to make a roux.
• Continue to stir and cook for about 2 min to coat the flour and get rid of the starchy taste.
• Slowly stir in chicken stock, one cup at a time.
• Stir well after each addition.
• Let sauce simmer until thick enough to coat back of a spoon, about 15 minute.
• Stir in heavy cream.
• Fold reserved shredded chicken in sauce and bring up to a simmer.
• Add salt and pepper to taste.
• Dumplings:.
• Using 2 spoons, drop by heaping tablespoonfuls into hot mixture.
• The dumplings should cover the top of sauce but not be touching or overcrowded.
• Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.

Steps:

• For the chicken: Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.
• In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.
• For the stock: Coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.
• For the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.
• For the sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
• Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
• Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.

Steps:

• For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
• Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
• Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
• For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
• Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.

Steps:

• Directions 1 For the Roasted chicken:. 2 Preheat oven to 375°F. 3 Remove neck and giblets from cavity of chicken and discard them. 4 Rinse the chicken and cavity with cold water inside and out. 5 Pat dry with paper towels. 6 Season body and cavity of chicken generously with salt and pepper. 7 In small bowl mash together the lemon juice, chopped herbs, and butter. 8 Rub the herbed butter all over the chicken as well as under the skin. 9 Put the lemon halves, onion, garlic, and whole herbs inside the cavity of chicken. 10 Tie the chicken legs with twine. 11 Roast in oven breast side up for 1 hour or until done and no longer pink. 12 Shred the meat when cool enough to handle. 13 Discard the skin and SAVE the chicken bones for the stock. 14 Chicken Stock: 15 Coat a large stockpot with olive oil. 16 Place over medium heat. 17 Saute the veggies in pot for 3 minutes. Add the reserved chicken bones, herbs, and water. 18 Simmer for 1 hour. 19 Strain the stock to remove the solids and set aside. 20 Dumplings: 21 Sift the dry ingredients in a large bowl. 22 In a small bowl lightly beat the eggs and milk together. 23 Pour the liquid in the dry ingredients and gently fold. 24 Mix just until the dough comes together. 25 It should be thick and cake like. 26 Cover and set aside while making sauce. 27 Supreme Sauce:. 28 Melt butter and heat the oil over medium heat in dutch oven. 29 Add carrots, celery, garlic, and bay leaves. 30 Saute until vegetables are soft (about 5 minutes or so). 31 Stir in the flour to make a roux. 32 Continue to stir and cook for about 2 min to coat the flour and get rid of the starchy taste. 33 Slowly stir in chicken stock, one cup at a time. 34 Stir well after each addition. 35 Let sauce simmer until thick enough to coat back of a spoon, about 15 minute. 36 Stir in heavy cream. 37 Fold reserved shredded chicken in sauce and bring up to a simmer. 38 Add salt and pepper to taste. 39 Dumplings:. 40 Using 2 spoons, drop by heaping tablespoonfuls into hot mixture. 41 The dumplings should cover the top of sauce but not be touching or overcrowded. 42 Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.

Steps:

• In a large bowl, sift flour, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 2 hours or overnight.
• Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. Season chicken with seasoning salt, and place in a large stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone.
• On a lightly floured surface, roll one ball of dough to about 1/8 inch thick. Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2 minutes. Stir gently to prevent sticking; add more water if needed. Season broth while dumplings are cooking with salt, pepper and poultry seasoning. Simmer for about 15 minutes, or until dumplings are cooked through.

Steps:

• Combine chicken, celery, onions, carrots, salt, pepper, poultry seasoning, broth in large pot. Add enough water to cover chicken.
• Bring to a boil; reduce heat; cover and simmer for 1 hour or until chicken is tender.
• Remove chicken and let stand until cool enough to handle.
• Remove 1 cup of broth and strain.Set aside.
• Remove meat from bones and discard skin and bones; add meat back to broth.
• Return broth and chicken to simmer.
• In a large mixing bowl, combine reserved broth, 1 tablespoon salt, 1/4 teaspoon pepper, 2 chicken bullion cubes and approximately 3 cups of flour; mix well add enough flour to form stiff dough.
• Roll dough with rolling pin until approximately 1/8 inch thick or desired thickness thickness; cut into strips.
• Drop strips into soup; simmer for 20 minutes, stir occasionally.
• Mix corn starch with 2 tablespoons of water and add to soup. Add butter and cream, mix well.
• Bring to a simmer and then remove from heat; let stand 30 minutes (or as long as you stand to wait).

Steps:

• To prepare Dumplings: Combine dry ingredients. Set aside. Combine eggs, buttermilk, and melted butter. Stir liquid ingredients into dry ingredients to form a stiff batter. Drop tablespoons into simmering stew. Cover and simmer 20 minutes. To prepare Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream. Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 20 minutes until they are firm and puffy.

Steps:

• In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
• Add carrot and onion and cook until just tender, about 3 minutes.
• Add the garlic and stir for another minute, until fragrant.
• Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.
• Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
• Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.
• Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
• Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch (2 ½ cm) in diameter (the dough should yield 14-16 dumplings).
• Place the dough balls in the simmering soup (making sure they don't touch), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.
• Ladle into bowls, giving 1-2 dumplings per serving.
• Enjoy!