Mrs Cribbss Chicken And Dumplings Recipes

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!

Steps:

• In a large saucepan, combine the chicken legs with the large chunks of carrot and celery, half of the chopped onions and the water. Simmer over moderate heat until the chicken legs are cooked through, about 15 minutes. Transfer the chicken to a plate. Let cool slightly, then remove the meat from the bones and let cool. Strain the chicken broth and discard the vegetables.
• In a medium bowl, combine the flour with 1 cup of the chicken broth, adding a little of the fat from the broth; stir to form a stiff dough. Turn the dough out onto a lightly floured board and knead until smooth. Wrap the dumpling dough in plastic wrap and let rest at room temperature for 30 minutes.
• 3.Cut the dough into quarters. Working with 1 piece at a time, roll out the dough a scant 1/4 inch thick on a very lightly floured work surface. Cut the dough into 3-inch-wide strips and transfer to a sheet of wax paper. Working on the paper, cut each strip crosswise into 1-inch-thick dumplings and transfer the paper to a baking sheet; do not separate the dumplings. Repeat with the remaining dough, stacking each layer on the baking sheet. Freeze the dumplings until solid, at least 4 hours and preferably overnight.
• In a large enameled cast-iron casserole, combine the sliced carrots and celery and the remaining chopped onion with 4 cups of the broth and bring to a boil. Season well with salt and pepper and cook until the vegetables are just tender, 7 to 8 minutes. Add the cooked chicken and return to a boil.
• Separate the frozen dumplings and add them to the simmering broth a few at a time, submerging them in the broth. Bring the broth to a simmer and cook until the dumplings are tender, about 15 minutes; tuck the dumplings into the broth occasionally.
• Spoon the chicken and dumplings into bowls and serve.
• MAKE AHEAD The recipe can be prepared through Step 3 up to 3 days ahead. Refrigerate the broth and the chicken; keep the dumplings frozen.

Steps:

• In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain and set aside., In a Dutch oven, saute carrots and celery in oil and butter until tender. Add minced garlic; cook 1 minute longer. Stir in flour until blended; gradually add prepared broth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently., Add peas; return to a boil. Cook 3 to 5 minutes or until peas are tender. Stir in chicken and cream; heat through., For dumplings, combine the flour, baking powder, salt and cayenne in a large bowl. In another bowl, combine buttermilk and eggs; stir into dry ingredients just until moistened., Drop by tablespoonfuls onto simmering chicken mixture. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean. Garnish with chives before serving.

Steps:

• Cook whole chicken in large pot full of water until done. Remove chicken from pot and debone. Save broth from chicken and add soup. Return broth and soup to a boil, then add frozen dumplings. We use Mary B's open Kettle dumplings. They are often found in the frozen food section near the other frozen breads. We use two packages of dumplings and often have to add more broth because of it. Just watch and add as desired for your preference of thickness. Boil as directed on package (I think it's 45 minutes) then add chicken back. Cook just long enough to warm chicken back up. Be careful because once chicken is added dumplings will easily stick.

Steps:

• In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.
• Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.
• In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
• Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.