BIG THICKET CHICKEN AND DUMPLINGS
If you love good, old-fashioned, down home chicken and dumplings, this is the real thing! Note that this dumpling recipe makes "a bunch of dumplin's" because around here, most folks want more dumplin's than chicken. (prep time includes cooling time for cooked chicken.)
Provided by Susie in Texas
Categories One Dish Meal
Time 3h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place whole chicken and water into large pot or dutch oven.
- Add poultry seasoning, garlic powder& pepper.
- Bring to boil and reduce heat to medium.
- Cook chicken for about 1 hour or until tender.
- When done, carefully remove chicken from pot; set aside to cool.
- Remove 2 cups of stock and set aside to cool.
- Add celery, onion, carrot and bouillon cubes to remaining stock and continue to cook on simmer.
- While chicken is cooling, prepare dumplings.
- Into large mixing bowl, combine flour, baking powder, poultry seasoning and salt.
- Add margarine and combine until mixture is coarse and crumbly.
- (use a hand mixer) Add eggs and cooled chicken stock (be sure your stock has cooled to"just barely warm") then stir by hand to form a dough.
- Turn out onto floured surface and knead slightly until smooth.
- You may need to divide dough in half and only roll out half at a time.
- Roll out to approximately 1/8-inch thickness.
- Using a sharp knife or pizza cutter, cut dough in vertical strips about an inch wide.
- Then repeat the process, cutting horizontal strips, which will give you little square dumplings.
- Return chicken stock to a boil; drop dumplings in, a few at a time, as quickly as possible.
- Cook about 15 minutes, stirring occasionally to prevent dumplings from sticking to bottom of pan.
- When done, remove from heat and cover pan.
- Remove skin and debone cooled chicken.
- Cut into bite size pieces then fold into hot dumplings & broth.
- This recipe will serve a family of 4 two main course meals.
- Leftovers can be frozen.
THE BEST CHICKEN AND DUMPLINGS
This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
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.
CHICKEN & DUMPLINGS
This recipe has been a family favorite for years. With so many requests for the recipe I have done my best to take my original recipe and put it down on paper, never done before. From my family to yours--enjoy!
Provided by nad smith
Categories Chicken Breast
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- First prepare chicken as desired and set aside (dice raw chicken or pick your rotisserie chicken from store).
- In at least a 8-quart pot (the larger the pot the better to allow room to stir).
- Add: all ingredients**except chicken, corn, peas& biscuits**.
- Once the carrots are half done add: chicken, corn, peas.
- Bring pot to a high boil.
- Break each individual biscuits into 5 pieces and drop into pot.
- Be sure to constantly, stop and stir the biscuits so they do not stick to each other, also use a spatula to mix the bottom of pan to prevent the dumplings from burning on the bottom.
- Once you've added your LAST dumpling continue to stir for 10-15min until each dumpling appears well formed, the broth will start to thicken. BE PATIENT! I will thicken! May take awhile to get it to a thickness you desire, Just continue to stir. Once you turn off the stove and let it sit, it will continue to thicken. If it gets too thick for your liking add more broth. If it's not thick enough add more biscuits.
- If you enjoy a kick to your food add another pinch of crushed red pepper, it's awesome!
- As always salt and pepper to your taste. Enjoy!
Nutrition Facts : Calories 561.2, Fat 22.9, SaturatedFat 6.1, Cholesterol 36, Sodium 2275.8, Carbohydrate 61.2, Fiber 3.2, Sugar 12.9, Protein 26.9
D' BEST CHICKEN N' DUMPLINGS
This is the best recipe for OLD TIME TASTE, DOWN HOME COOKING chicken and dumplings. For some of us that like getting our hands dirty when cooking, you will love this recipe. Old fashioned, hands on experience. This recipe won a blue ribbon and 500 dollars in a cooking contest. I hope you enjoy it.
Provided by SIS T
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 4h25m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 990.2 calories, Carbohydrate 49.4 g, Cholesterol 227 mg, Fat 58 g, Fiber 2 g, Protein 63.1 g, SaturatedFat 15.5 g, Sodium 936.4 mg, Sugar 0.7 g
CHICKEN AND DUMPLINGS III
My mom used to make this recipe for us growing up. Now I make it for my family and they all love it! It's simple yet delicious! Enjoy!
Provided by Melissa
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
- Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 31.4 g, Cholesterol 68.4 mg, Fat 18.3 g, Fiber 1 g, Protein 20.8 g, SaturatedFat 4.8 g, Sodium 1377 mg, Sugar 5.5 g
CHEF JOHN'S CHICKEN AND DUMPLINGS
Not only is this American classic American and classic, it is also one of the most comforting things you'll ever eat and the great thing about this dumpling recipe is that it will work on just about any soup or stew!
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.
- Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
- Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.
- Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.
- Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.
Nutrition Facts : Calories 750.3 calories, Carbohydrate 59.7 g, Cholesterol 217.2 mg, Fat 36.8 g, Fiber 3.6 g, Protein 43.7 g, SaturatedFat 14.3 g, Sodium 1011.9 mg, Sugar 6.2 g
SUPER EASY CHICKEN AND DUMPLINGS
This could not be easier and it tastes great too!
Provided by ALLIE101
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 36.4 g, Cholesterol 49.7 mg, Fat 18.1 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 4.7 g, Sodium 1923.9 mg, Sugar 6.3 g
THE BEST CHICKEN AND DUMPLINGS
This is the perfect comfort food for those chilly winter nights, and with the long simmer time it will nicely warm up your home. I adapted this recipe through a combination of many sources and a little ingenuity since I was dissatisfied with each of my individual attempts. None of them tasted quite right. The original sources were a cookbook called "the firehouse cookbook", which offered the addition of evaporated milk as a healthier (and still delicious) substitution for heavy cream. And the cookbook which added the necessary addition of vermouth is called "The Best Recipe". It's a constantly changing evolving recipe so feel free to offer your additions or suggestions. I'd love to hear them.
Provided by OwlMonkey
Categories Chowders
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Cooking the chicken - Add chicken, bay leaves and 3/4 teaspoon of salt to a large cooking pot with enough water to cover. Bring to a low boil and reduce heat to medium/low. Simmer partially covered until chicken is cooked through. Remove from water and set aside, cut the chicken into pieces when it's cool enough to handle. Strain the water from the pot reserving 4 cups of broth, keep the bay leaves. Add the 4 cups of reserved broth, bay leaves and the extra 4 cups of broth (or bouillon)back to your large cooking pot.
- Cooking the vegetables - While the chicken is cooking, bring 1/2 inch water to simmer in a skillet fitted with a steamer basket. Add celery, carrots and boiling onions; cover and steam until tender, about 15 minutes. Remove and set aside.
- Making the gravy - Simmer your chicken broth. Add butter, thyme and vermouth to the pot. Next your going to make a roux that will thicken your gravy - put your flour into a bowl and add just enough warm water to make a paste. Then using a wire whisk, slowly add the roux to the pot. Next add your evaporated milk and continue to simmer. If the gravy doesn't thicken slightly by the time your dumplings are finished, add another roux with the measurements halved.
- Preparing the biscuits - While your gravy is simmering, you can start making your biscuits. Place a little bit of flour on your cutting board and rolling pin. Open the package and knead the dough together with your hands. Roll it out into a sheet as best you can, the dough will be very resistant. Cut into thin strips about a half an inch thick and 3 inches long. Don't make them to thick or they won't cook properly.
- Putting it all together - Once finished with your dumplings stir your chicken, vegetables (including thawed peas) and herbs into your gravy. Next your going to place your dumplings on top of the water. Let them float undisturbed for a few minutes on top before you stir them inches Then you can add your next layer. When you've added all of your ingredients, cover the pot and let cook for at least 20 minutes on low heat, stirring occasionally. You can let it sit on the stove longer if you need to keep it warm for awhile.
Nutrition Facts : Calories 626.4, Fat 31.3, SaturatedFat 12.4, Cholesterol 81.2, Sodium 1116.1, Carbohydrate 56.3, Fiber 4.7, Sugar 6.7, Protein 29.9
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