CHICKEN AND DROPPED DUMPLINGS
Steps:
- Special equipment: 7-quart pressure cooker
- Put the hen and 3 teaspoons of the salt in a 7-quart pressure cooker. Add water just to cover the hen. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes.
- Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes.
- Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones.
- Set a cheesecloth-lined colander in a shallow, wide, 6-quart pot and strain the broth, discarding the solids. Taste and season the broth with additional salt, if needed.
- Put 1/2 cup of the broth, the butter, and remaining 1/2 teaspoon of salt in a 2-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, approximately 3 minutes. Transfer the mixture to a medium bowl and mix, on low speed, for 5 minutes with an electric hand mixer. Beat until cool and there is no more steam rising. Continue to mix on low, and add the eggs, 1 at a time, making sure each is completely incorporated before adding another. You may need to stop occasionally and scrape down the sides of the bowl. Before adding the last egg, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a "V" shape. Transfer the dough to a 1-gallon resealable plastic bag. Cut off 1 corner of the bag to make a quarter-sized opening.
- Bring the broth to a slight simmer over medium heat. Pipe 1-inch of the mixture and cut with kitchen shears directly over the broth. Repeat with the remaining batter. Cook, covered, until the dumplings are cooked through, about 8 to 10 minutes. Turn off the heat, add the meat and wait for 2 to 3 minutes before serving. Serve in bowls with freshly ground black pepper.
EASY CHICKEN & DROP DUMPLINGS
BIG tip: DO NOT STIR DUMPLINGS after dropping them into stock, all your dumplings will disintegrate. I learned this the hard way the first time I made dumplings
Provided by Douglas Poe
Categories Stocks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Broth:.
- Bring stock to boil, add carrots, celery, onion, chicken base, garlic powder, and onion powder cook for 5 to 10 minutes.
- Add parsley, pepper, and cook for another 10 minutes.
- When vegetables are tender add chicken.
- Adjust seasoning by adding salt and extra pepper if needed.
- Dumplings:.
- Stir ingredients until soft dough forms.
- Drop by spoonfuls onto boiling stew; reduce heat to simmer.
- Cook uncovered 10 minutes then cover and cook 10 minutes.
CHICKEN AND DROP DUMPLINGS
Make and share this Chicken and Drop Dumplings recipe from Food.com.
Provided by pansregnig
Categories < 4 Hours
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 375°F.
- Sweat onion, celery, herbs, and cayenne in butter in a covered Dutch oven over medium heat for 5-8 minutes until vegetables are softened. Stir in flour and cook 1 minute; don't worry about clumps.
- Deglaze with wine, whisk in cicken broth, and simmer 15 minutes, or until thickened. Whisk in cream. Add chicken, peas, lemon juice, salt, and pepper; bring to a simmer. Stir carrots, squash and green beans into stew.
- Meanwhile, make the dumpling dough. Warm buttermilk and 3 tablespoons butter in for the dumplings in a saucepan over low heat until butter melts (do not worry if the buttermilk curdles).
- Combine cake flour, parsley, baking powder, and salt in a bowl. Stir buttermilk mixture into dry ingredients to form a wet dough.
- Drop dough onto simmering stew with a cookie scoop or spoon. cover, transfer pot to the oven, and steam 15 minutes, or until a toothpick inserted in the dumplings comes out clean.
Nutrition Facts : Calories 344.8, Fat 13.9, SaturatedFat 7.4, Cholesterol 55.5, Sodium 1007.3, Carbohydrate 35.4, Fiber 2.1, Sugar 4, Protein 17
CHICKEN AND DUMPLINGS
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.
- In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.
- For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.
- Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.
- Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.
CHICKEN AND DUMPLINGS I
A traditional, classic soup dish - mouthwatering and simple to make!
Provided by Lillian
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h20m
Yield 6
Number Of Ingredients 5
Steps:
- In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.
- TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
- Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 32.1 g, Cholesterol 82.2 mg, Fat 13.5 g, Fiber 1.1 g, Protein 22.8 g, SaturatedFat 3.6 g, Sodium 141.1 mg, Sugar 0.2 g
MOMMA'S BEST CHICKEN AND DUMPLINGS
There's a lot of love in those dumplings! This is comfort food at its best and so worth the time and effort. I love the ohhs, awws, and OMGs, smiles, and sighs of total satisfaction that come with this bowl of heaven.
Provided by MA McBridges
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h33m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 28.4 g, Cholesterol 83 mg, Fat 19.3 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 718.1 mg, Sugar 1.2 g
CHICKEN AND DUMPLINGS FROM SCRATCH
From-scratch dumplings and fresh mushrooms make a difference in this chicken and dumplings dish.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h55m
Yield 6
Number Of Ingredients 24
Steps:
- Heat milk and butter for dumplings in a small saucepan over medium heat until butter melts, 2 to 3 minutes. Remove from heat.
- Combine flour, baking powder, parsley, and salt in a bowl. Stir in club soda and milk mixture until dough forms a ball, making sure not to overmix. Cover dumpling dough and let stand for 30 minutes.
- Combine chicken stock and cream of chicken soup in a large saucepan or Dutch oven. Bring to a simmer over medium-high heat. Add chicken, potatoes, onion, celery, carrot, bell pepper, peas, lemon, and thyme. Poach until chicken is no longer pink in the centers and vegetables are tender, about 12 minutes. Transfer chicken to a plate to cool; transfer vegetables to a bowl, leaving stock in the pan. Discard thyme and lemon.
- Boil remaining stock over medium-high heat until reduced by 1/3, 5 to 7 minutes.
- Meanwhile, pour cream into a small saucepan and heat over medium-high heat. Cook until reduced by about 1/2, 7 to 10 minutes. Whisk into reduced stock. Season with salt and pepper and set aside.
- Chop cooled chicken into bite-sized pieces.
- Melt butter in a small skillet over medium-high heat. Add mushrooms, season with salt and pepper, and saute for 2 to 3 minutes. Stir into stock mixture and add chicken and cooked vegetables.
- Bring soup to a simmer over medium heat, adding more stock if necessary. Drop dumpling dough by teaspoons into the mixture. Cover and let simmer for 7 to 8 minutes. Serve hot garnished with parsley and green onion.
Nutrition Facts : Calories 705.2 calories, Carbohydrate 62.5 g, Cholesterol 159.7 mg, Fat 41.2 g, Fiber 5.9 g, Protein 24.1 g, SaturatedFat 23.9 g, Sodium 1421.9 mg, Sugar 6 g
CHICKEN AND DUMPLINGS
My mom made a similar recipe for this comforting dish, and I still remember the wonderful aroma of chicken and dumplings cooking throughout the house. She didn't make it often, but when she did, what a treat. I especially loved the light, tender dumplings, which is still my most favorite part of this dish. (In a pinch, Bisquick dumplings are also very good). For those of you, like my good friend Cindy, who like a more Southern style of dumpling (heavier, chewier), the recipe is at the bottom. This recipe is from Steph's Country Kitchen Goodness. This is my favorite website for recipes.
Provided by Dawn Vezina
Categories Stew
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
THE ULTIMATE CHICKEN AND DUMPLINGS
This is my ultimate comfort food. While time consuming to make, the taste is out of this world. I have always hated the Bisquick type drop dumplings, so when I found this recipe, I was ticked pink!
Provided by Angel91805
Categories Stew
Time 5h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, add the chicken, 1 quart of water, onion, celery, garlic and peppercorns. Stew the chicken until completely cooked. Remove chicken from the broth and cool. Remove skin and bones. Cut the chicken into bite sized chunks or shred. Remove 1 - 2 cups broth to use in dumplings; allow to cool.
- To the remaining broth, add the rest of the water, salt, pepper, bouillon cubes and shredded/cubed chicken and heat to simmering.
- To make dumplings: Mix together dry ingredients. Mix egg with one cup of broth and add slowly to the dry ingredients. Use as much broth as needed to make a stiff dough. Knead the dough on floured board, roll very thin. Cut into 1-inch squares with a pizza cutter. Drop in simmering broth; cover and cook 20 minutes. Enjoy.
- If freezing, I will freeze the dumplings, still uncooked, separately from the soup. When time to reheat it, just bring dumplings back to room temperature, reheat the soup to boiling and drop in the dumplings. Very tasty!
THE BEST CHICKEN & DUMPLINGS
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona
Provided by Taste of Home
Time 1h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 25
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.
Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.
CHICKEN AND FLUFFY DUMPLINGS
This is an old-fashioned northern style recipe. Very homemade, very easy and very tasty. I can't remember where I got it, but I believe it was from one of those little cookbooks you pick up in the checkout line at the grocery store.
Provided by Deely
Categories One Dish Meal
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Combine the first 8 ingredients in a large pot.
- Simmer covered, 1 to 1 1/2 hours or until chicken is tender.
- Skim off fat.
- DUMPLINGS.
- Combine dry ingredients.
- Stir in remaining ingredients.
- Drop by tablespoonfuls onto hot chicken and boiling stock.
- Cover tightly and return to boiling.
- Reduce heat to a simmer, Do Not Lift Cover.
- Simmer 12 to 15 minutes or until dumplings are dry and fluffy.
- Arrange dumplings and chicken on a platter.
- Strain broth.
- GRAVY.
- Combine flour and water, blend till smooth.
- Bring 4 cups reserved broth to boiling, add flour mixture.
- Bring to boil and cook till thickened.
- Add salt and pepper.
- Pour over chicken and dumplings.
ONE-POT CHICKEN AND DUMPLINGS
When you don't have time to make chicken pot pies, enter this every-bit-as-satisfying substitute: chicken and dumplings, ready in about 45 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 12
Steps:
- In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.
- Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.
Nutrition Facts : Calories 273 g, Fat 12 g, Fiber 3 g, Protein 15 g, SaturatedFat 7 g
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