CHICKEN & DUMPLINGS -NORTHERN STYLE (DOUGH BALLS, NOT FLAT N
This is my mom's recipe, one of the very few comfort foods I still insist on when we get together. I live in the south now and their version of Chix & dumplings is with noodles, blah! I double up the dumplings portion of this recipe, but that's because it's my favorite part and I could eat just them and be happy as a clam. I've tried making many other recipes, trying to cut out a couple of ingredients, but it is never as scrumptious. Make enough to have leftovers. Be gentle to the dumplings and they can survive another heating or 2. I've even frozen them before and some survived.
Provided by Chef C.S.
Categories One Dish Meal
Time 2h45m
Yield 35-40 dumplings, 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine in a large dutch oven or covered pot, the skinned chicken, the chicken broth + 3 or more cups of hot water (enough to completely cover the chicken). Add celery, onion, parsley, bouillon cubes, salt and pepper.
- Cover and simmer for 1-1/2 hours (depending on the size of the pieces) or until tender enough to pull of the bone.
- Remove chicken and let stand until cool enough to handle. Pull meat off bones and add meat back to pot.
- If you want your broth to be gravy-like (recommended, but optional): this doesn't need to be exact:.
- For each cup of broth, blend 1 T flour and 3 T water or milk to form smooth paste.
- Gradually stir this into broth.
- Add carrots and return soup to a simmer.
- DUMPLINGS:.
- In a mixing bowl, sift flour, baking powder and salt together. Add parsley.
- With 2 knives, scissor fashion, cut in the shortening until it looks like very coarse corn meal.
- With fork, lightly mix in milk to form soft dough, stirring as little as possible. Be sure not to add too much milk so you can roll the dumplings into balls in your hands.
- Turn broth down to a simmer.
- Drop by tablespoon size or slightly larger, into the stew.
- Simmer 1 side of dumplings about 12 minutes, uncovered.
- Gently turn over with a spoon as many as possible and simmer another 15 minutes, COVERED.
- Serve immediately, being gentle with the dumplings.
Nutrition Facts : Calories 823.6, Fat 55.1, SaturatedFat 15.3, Cholesterol 173.4, Sodium 1482.7, Carbohydrate 31.5, Fiber 2.5, Sugar 3, Protein 48.2
NORTHERN CHICKEN AND DUMPLINGS
The first time I ate chicken and dumplings in the south, I thought I had been served the wrong dish. It looked like chicken and big noodles to me. I grew up in Western NY mostly (my extended family is all from there) and we had big fluffy biscuit type dumplings on top of a great chicken stew or whatever you wanted to add...
Provided by Marsha Gardner
Categories Other Soups
Number Of Ingredients 13
Steps:
- 1. In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, celery and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
- 2. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
- 3. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
- 4. Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.
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.
DUMPLINGS
Take your stew or casserole to the next level with our easy dumplings. Add them to your dish for instant family-friendly comfort food in a flash
Provided by Cassie Best
Categories Supper
Time 35m
Number Of Ingredients 3
Steps:
- Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
- When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.
Nutrition Facts : Calories 281 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
OLD FASHION CHICKEN 'N DUMPLINGS
This is a family favorite for those cold fall and winter nights. It is so warming and creamy. I usually make mine with more dumplings.
Provided by Mama Sweet Rolls
Categories Chicken
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring the water to a boil in a large pot.
- Add the chicken, 1tsp. salt, onion, celery, garlic, bay leaf, and parsley to the pot.
- Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.
- The liquid will reduce by about one third.
- When the chicken has cooked, remove it from the pot and set it aside.
- Strain the stock to remove all the vegetables and floating scum.
- you only want the stock and the chicken, so toss everything else out.
- Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any for another recipe- it can be frozen).
- Use a smaller pot of a large saucepan for this.
- Add pepper, remaining 1/2 teaspoons salt, and lemon juice.
- Reheat stock over med. heat while preparing dumplings.
- For dumplings: Combine ingredients in bowl.
- Stir until smooth, let rest for 5-10 minute
- Roll out onto floured surface to 1/2 inch thickness.
- Cut into 1/2 inch squares and drop into the simmering stock.
- Use all of the dough.
- They will first swell and then shrink as they partially dissolve to thicken the stock into a white gravy.
- Simmer for 20-30 minute until desired thickness.
- Stir often.
- While stock is thickening, the chicken will have become cool enough to handle.
- tear the meat from bones and remove skin.
- Cut meat into bite-size or desired size pieces.
- Add to pot.
- Simmer till chicken heated (5-10 min.).
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