Mamaws Chicken And Dumplings Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
• Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
• Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 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:

• 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:

• 1. In a large pot add whole chicken, celery, onion and garlic. Add water 4 inches above and boil until chicken is cooked thru. I skim the fat from the top of the water.I taste the stock and add chicken stock paste 1 tbsp at a time to taste (if needed) Remove all veggies and chicken. Debone chicken,add Chicken back to stock. My kids do not like the veggies so I remove them and add them to my bowl,otherwise you can dice them prior to adding to the stock for cooking and leave 'em in!
• 2. In a bowl, combine flour,(**OPTIONAL** mix in rosemary and dill for the more "grown up" version) and shortening..I use Crisco. mix together with a fork or pastry cutter(DO NOT OVERWORK), then add buttermilk to form a doughy consistency. (Should be somewhat crumbly, almost like a crisp topping)
• 3. flour a flat work space and roll out dough about 3/8 of an inch and let the kiddies go crazy with the cookie cutters! Drudge each piece thru raw all purpose flour and drop into boiling broth and chicken turn fire down to a simmer and cook till tender...about 2 hours until good-n-creamy. finish with 1/4 stick real butter ***if you aren't including the kiddies you can just pat out with your fingers...***
• 4. Plate as is in a bowl with a piece of garlic bread, or over egg noodles or mashed potatoes!

Steps:

• 1. You can do this ahead of time and it makes for faster prep time; Cut up fryer into four pieces, cover with water and boil until done. Let cool, remove chicken from water/broth, skim top of broth removing oils. Remove skin from chicken and de-bone tearing or cutting into bite sized pieces. Place in refrigerator, set broth aside.
• 2. In medium sized bowl, add flour and butter/margarine. Cut butter into flour with pastry cutter or fork until it resembles fine cornmeal. Add egg, mix thoroughly with flour mixture until the crumbs are a bit larger. Add milk, SLOWLY, mixing with fork until it starts to pull away from sides of bowl and clings together into a ball. If it sticks to your hands, work in a few tablespoons of flour. If it seems dry, add a little more milk. You can also use cream if you want the dumplings rich. Once you have your pastry in a ball, roll out on a piece of waxed, lightly floured paper until it is less than half an inch thick. About the thickness of a pie crust. You don't have to be exact on a perfect square or round pastry. Cut pastry into 2" strips. This makes quite a lot of dumplings. And if you've gotten it right you can put one on top of another and they won't stick. This just makes it easier to carry to stove on a plate.
• 3. Add canned broth to boiled chicken broth. Add chicken, bring mixture to a boil on medium heat. Add Dumplings, one at a time. They should hold together at this point. Make sure they do before you add any more. If you use a pie crust, no worries at all. But, be brave and make your own pastry! Continue to boil on Medium Heat until Dumplings are done. To test, remove one, cut it in half. If it is not gummy, it's done. This usually takes about thirty minutes. Turn off Heat. Now, if you want to, add a bit of Half and Half or Milk. I don't do this but there are some that do. Too rich for me. These are excellent. Serve warm. Refrigerate leftovers.