Old Fashion Chicken N Dumplings Recipes

Steps:

• NOTE: IF USING SALTED BUTTER, USE TWO 14.5 OUNCE CANS CHICKEN BROTH PLUS TWO CUPS WATER. (STEP ONE): Chop deboned skinless chicken into bite-sized pieces; set aside.
• MELT 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat. Add 1/2 cup all-purpose flour and cook until bubbly and light golden, stirring often for 2 minutes. Stir in the broth and seasonings. Bring mixture to boiling then reduce heat to medium. Add chunked or diced chicken; stir.
• COMBINE the dumpling dough ingredients, stirring only until soft dough forms (do not overmix). Drop dough quickly by teaspoons in a single layer over surface of bubbling gravy on one half of large saucepan (do not roll or press dough, or submerge beneath the gravy). Simmer mixture UNCOVERED for 10 minutes.
• GARNISH tops of dumplings with parsley or chives.
• COVER then reduce heat to medium-low.
• SIMMER covered for 10 additional minutes; UNCOVER and remove from heat.
• LIFT out dumplings individually using a small slotted spoon, placing them onto a plate, leaving dumplings garnished side-up.
• STIR chicken and gravy using a wooden spoon (gently scraping bottom of saucepan while stirring).
• LADLE the chicken/gravy mixture into bowls, then arrange dumplings over the top.
• SERVE and enjoy.

Steps:

• In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
• To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
• To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.

Steps:

• Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
• Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
• In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
• Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
• Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
• Add chicken meat, and stir. Serve hot.

Steps:

• Generously season chicken with salt. Cover, and refrigerate overnight.
• In a large Dutch oven, combine chicken stock, 4 cups water, onion, celery, and a pinch of salt. Bring to a boil over high heat Add the leg portions and the backbone of the chicken to the Dutch oven. Place the breasts, skin side down, on top of the legs. Reduce heat to just below a simmer. Cover partially, and cook, making sure the stock mixture does not come to a simmer, until breasts are cooked through, 20 to 30 minutes. Remove breasts, and set aside. Continue cooking legs until very tender and meat begins to pull away from the bone, 30 to 40 minutes more. Remove chicken and vegetables, reserving liquid. Discard vegetables and set chicken aside until cool enough to handle.
• Meanwhile, in a medium bowl, whisk together egg, oil, 3 tablespoons cold water, and 1/2 teaspoon salt. Stir in flour until well combined. Cover and refrigerate dough for at least 2 hours or up to overnight.
• When chicken has cooled, remove skin and discard. Remove meat from bones and tear into 1 1/2- to 2-inch pieces; set aside.
• Turn dough out onto a generously floured work surface. Roll out dough until it is about 1/16-inch thick. Cut dough into 1 1/2-by-2 1/2-inch rectangles. Bring reserved stock mixture to a boil over high heat, and season with salt. Add dough rectangles to boiling liquid, shaking pot as necessary, but not stirring. Cook until, dough is cooked through, 3 to 5 minutes. Add reserved chicken and reduce to a simmer. Add sliced egg, butter, and heavy cream; season with pepper. Continue cooking 2 to 3 minutes more; season with salt and pepper.
• Remove from heat and cover; let stand 10 to 15 minutes before serving in shallow bowl.

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.).

Steps:

• Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
• Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
• Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.

Steps:

• Add the chicken to the stew pot.
• Add salt, onion, carrot, celery, and black pepper.
• Cover with cold water and bring to a low boil.
• Foam will form on the water as it begins to boil.
• Skim the foam from the water.
• Stew chicken until tender with the salt, onion, carrot and celery ribs, about 40 - 60 minutes after liquid gets to a low boil. Cooking time depends on the size of your chicken or hen.
• Remove the chicken from the broth and discard the vegetables.
• While the chicken cools, make the dumplings. Mix 2 cups sifted all-purpose flour.
• 1 teaspoon salt.
• 1/3 cup shortening.
• 5-7 tablespoons cold water.
• Work the dough and roll out on a floured surface.
• Roll out the dough very thin about ⅛".
• Cut into 1″ wide strips and let dry for about 30 minutes.
• remove chicken from the bones.
• Cut or pull the chicken into desired-size pieces.
• Add pepper and butter to broth and heat to simmering. Broth should look peppery and taste great.
• Add 1 can evaporated milk to broth.
• Before adding your dumplings to the milk broth, add a touch of grated nutmeg to the broth.
• Add the chicken pieces and heat. (Broth needs to be several inches above the chicken for the dumplings to have enough room to cook.).
• Add the dumplings to the low boiling broth a few at a time to keep the broth at a boil.
• Cook 10 minutes in the low boiling broth. (If you boil your broth too high, your dumplings will disappear or clump together.).
• Remove from heat and let rest 10 minutes and serve.

Steps:

• Set oven to 350°F.
• Sprinkle half the creole seasoning on top and bottom of chicken breasts. Then lay chicken breasts skin down into an 8x by 8x baking dish. Cover with tin foil and bake for an hour.
• Chop up your onion, celery, red and green bell peppers and your garlic.
• In a large soup pot or dutch oven add your olive oil. Turn heat to hight and when it starts to get hot add your veggies. Sweat them for at least 3 minutes before adding the rest of the creole seasoning, the chicken stock, bay leaf, black pepper and thyme. Bring to a boil and then turn to Med-Low.
• When the hour is up take the chicken out of the oven and let rest for 5-10 minutes. Once rested and cooled you'll want to take the chicken off the bone and add meat to the pot of simmering soup. Discard all skin and bones but add the juices at the bottom of your baking dish to your pot. Add green beans. Let simmer about 10 minutes.
• In a mixing bowl combine flour, baking powder, parsley, pepper, salt, eggs and water until it looks like a thick paste. You may need to add another teaspoon or two of water depending on the size of your eggs.
• Turn heat back up to Med-High until it's brought to a heavy boil. Using two teaspoons spoon the dumpling mixture teaspoon by teaspoon into the soup. Once all the dumplings have bounced back up to the surface you know they are done. Turn heat back down to low and let simmer for about 5 minutes before serving.

Steps:

• In a large bowl, sift flour, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 2 hours or overnight.
• Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. Season chicken with seasoning salt, and place in a large stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone.
• On a lightly floured surface, roll one ball of dough to about 1/8 inch thick. Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2 minutes. Stir gently to prevent sticking; add more water if needed. Season broth while dumplings are cooking with salt, pepper and poultry seasoning. Simmer for about 15 minutes, or until dumplings are cooked through.

Steps:

• Boil chicken in enough water to cover adding the bouillon cubes when water begins boiling until chicken is fully cooked.
• After chicken is done remove it from the broth and let cool.
• Strain chicken broth, add canned broth and bring back to a boil.
• Mix oil, flour and salt until crumbly, then add eggs and enough water until the dough is stiff enough to roll out.
• Roll out thin, cut into strips, (I use a pizza cutter for this) and drop into BOILING broth immediately.
• While dumplings are cooking, debone the chicken and add to dumplings just before dumplings are finished cooking.
• Add salt and pepper to taste.

Steps:

• In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Discard bay leaf. , For dumplings, in a small bowl, combine the flour, parsley, baking powder, cloves and salt. Stir in milk just until moistened. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Steps:

• Cut chicken into serving pieces and place in a large pot.
• Cover chicken with water.
• Add the onion, celery and bay leaf.
• Cover and simmer for 3 hours or until tender.
• Remove chicken.
• Strain and measure broth.
• There should be approximately 4 cups of broth.
• If there is more, reduce by boiling; if less, add water.
• Mix flour with a little cold water to form a smooth paste.
• Stir into broth and heat until thickened.
• Add cream, salt, sage, thyme and pepper.
• Remove the chicken from bones and return meat to gravy.
• Prepare dumplings and drop by spoonfuls into hot gravy.
• Cover and simmer for 20 minutes with out removing lid.
• Serve chicken surrounded by dumplings on a large, deep platter.
• Dumplings: Sift flour, baking powder and salt into a bowl.
• Mix egg and milk and stir into the dry ingredients.
• Drop into hot gravy and simmer covered for 20 minutes.
• Serve with hearty root veggies on the side.