Connies Southern Style Chicken And Dumplings Recipes

Steps:

• Chicken Stock:.
• Wash chicken well.
• Place in large stockpot, cover with water and cook until tender.
• Remove chicken, celery and onion saving chicken stock and chicken.
• Discard onion and celery.
• Cool and debone chicken and return to stock.
• Heat to boil.
• Dumplings:.
• Mix all ing. except milk, as you would for pie crust.
• Add milk slowly until dough is soft enough to handle.
• Roll as thin as possible on floured board.
• Slice in 1&1/2 to 3 inch strips.
• Carefully drop dumplings in boiling broth.
• Cook 15 minutes They will plump up nicely.
• Do not half or double this recipe.
• This recipe is for those who can't make chicken and dumplings.

Steps:

• Place the chicken into a large soup pot, and pour in the water. Add salt and 2 tablespoons butter, bring to a boil, and reduce heat to medium-low. Simmer the chicken until the meat is very tender, 2 1/2 to 3 hours. Remove the chicken from the stock, and allow the chicken and stock to cool. Separate the chicken meat from the skin and bones, and chop the meat into bite-size pieces. Strain chicken stock through a wire mesh strainer into a large pot; set aside.
• Bring all but 2/3 cup of the reserved chicken stock to a boil over medium heat. In a separate saucepan, bring 2/3 cup of chicken stock to a boil. Stir in 1/2 teaspoon salt and 4 teaspoons of butter, and bring the mixture to a boil over medium heat. Beat in the flour to form a slightly sticky dough.
• Remove dough to a well-floured surface, and roll to desired thickness. Knead in more flour if dough is too sticky. Cut the dough into strips about 4 inches long; drop dumplings into the boiling chicken stock. Reduce heat to low, and simmer the dumplings until tender, about 10 minutes. Stir 1 more tablespoon of butter into the stock to add richness, if desired; return chopped chicken meat to the pan. Stir in evaporated milk; simmer until chicken meat is hot.

Steps:

• Place chicken in a heavy 5 quart stockpot with water to cover.
• Add the onion, carrot, celery, bay, peppercorns, salt, thyme and rosemary.
• Bring to a boil, reduce and simmer for 1 1/2 hours.
• Skim scum if needed.
• Remove chicken and set aside to cool.
• Remove meat and return bones to pot.
• Simmer for 1 hour more.
• Strain well and remove any fat you can.
• Dumplings------------------.
• Combine flour, soda, salt.
• Cut in shortening until flour resembles coarse crumbs.
• Add the stock, buttermilk and thyme.
• Stir to make a stiff dough-and it will be stiff.
• Turn out onto a floured board and knead gently 6 times.
• Wrap in plastic and chill 1 hour.
• Bring strained broth to a boil, reduce to a simmer.
• Roll out the chilled dough to 1/8 inch thick, and cut into 4x1 inch pieces.
• Drop them into simmering stock and stir gently.
• Cook for 10 minutes, add the chicken and cook for 5 min more.
• Season with salt and lots of pepper.