Chicken and Dumplings wanted

[rizolltizide]

Can anybody help a brother out? I haven't had good chicken and dumplings since before my grandmother passed. My mom, of course, doesn't have the recipe and my wife is from New York so she doesn't know anything about chicken and dumplings. With fall approaching I've got a hankering.

 

[Brtraker]

OK, this is easy but very non-technical. Get you a chicken or preferably a hen. Cook it in boiling water until it is falling off the bone. Remove chicken from pot. Bone the chicken, throw away the bones and return the meat to the pot. If the chicken is not good and fat add a can of chicken broth, as a matter-of-fact, add one anyway, it can't hurt and will only improve the flavor. Throw in a pretty good sized glob of butter or margarine. throw in a few pinches of salt to taste and some black pepper. Bring to a pretty good boil. get you some flour tortillas and cut them in strips. Break the strips into pieces about three inches long and begin adding them to the chicken. When your dumplings start to thicken add one pint of whole milk and continue adding the dumplings until desired thickness. Add more salt and pepper as needed, enjoy.

You can make your own dumplings if you want and go by some technical recipe, but if you do what I said, you will have you a fine pot of chicken and dumplins.

 

[bayoutider]

The simplest route would be to dump a couple boxes of chicken stock or canned chicken stock in a pot. Toss in some chicken tenders or chicken pieces in with a bit of chopped onion and celery. Salt and pepper to taste, cook till the chicken is done then do your dumplings. I haven’t tried the tortilla trick but I don’t see why they wouldn’t work. I have had success using canned biscuits cut in quarters and success making dumplings from bisquick. Drop the dumplings into the pot and allow them to steam about 10 – 15 minutes and serve. I sometimes add a few frozen peas and or a small diced carrot. This is very easy, makes a passable chicken & dumplings and is how I made the dish till I learned how to really make Chicken and Dumplings.

To really make Chicken and Dumplings place a 3-4 lb hen in a pot of boiling water. Add a small diced onion, two stalks celery and 2 carrots diced. Add 2 bay leaves and a tbsp dried thyme and 1 clove garlic that has been smashed. After 10 minutes lower heat and cover pot. Cook chicken till meat falls off bone. Carefully remove the chicken from the pot. Skim the top of the broth getting rid of those little bits of gray stuff that doesn’t look gook (doesn’t taste that good either). Remove the vegetables with a ladle or simply pass everything through a fine strainer into a large bowl then back into the pot. You now have a nice clear broth with most of the chicken fat (flavor) intact.

Deboned the chicken and add back to the pot with 6 cups of the broth. Save any extra for another recipe. Make slurry of 2 tsp corn starch with 2 tsp cold water and add to the pot. Bring the pot to a boil the broth will not thicken till it comes to a boil.

Make your dumplings or do the biscuit or tortilla thing. I have even seen frozen dumplings in the store. Add the dumplings to the pot a few at a time and allow to steam for 10 – 15 minutes. Do not crowd the pot and do not over cook or your dumplings will fall apart. If you like a lot of dumplings like I do, you might have to do this step in batches.

Garnish with chopped parsley and serve.

 

[Brtraker]

bayoutider, I have had homemade dumplins, frozen dumplins, and ones made from canned biscuits (I prefer the flaky kind). While all were good, I prefer a less doughy dumplin and the flour tortillas are perfect. Since I discovered using them I have not looked back. Now, I have mixed the flaky biscuits and tortillas and that worked well also. Try the tortilla route and let me know how you lke them.

 

[bayoutider]

bayoutider, I have had homemade dumplins, frozen dumplins, and ones made from canned biscuits (I prefer the flaky kind). While all were good, I prefer a less doughy dumplin and the flour tortillas are perfect. Since I discovered using them I have not looked back. Now, I have mixed the flaky biscuits and tortillas and that worked well also. Try the tortilla route and let me know how you lke them.

Will do next time I make chicken and dumplings. It has been on my list of things to try. I'm making fajitas next Tuesday so there will be leftover tortillas. Guss another chicken will die on Wed.

Just one point in your recipe. There isn't a canned or boxed chicken stock or broth that is as good as homemade. I save chicken backs, necks, wing tips and such to make homemade stock. I even have a thread on how to make stocks here recently. I pour them in containers or ice cube trays then freezer bags for later use. I haven't bought a can of chicken broth in at least 3 years and very few prior to that.

 

[ddsmit]

I start with boiling the chicken and adding butter or margarine to the stock(at least 1/2 stick). Remove the chicken from the stock, skin and debone.Use some of the stock mixed into the flour until its stiff enough to roll out on a floured cutting board to about 1/8". Cut into dumplings using a pizza cutter and drop into the stock one at a time cooking for about 10 min. after the last dumpling is dropped. Return chicken to pot, heat and serve.

The measuments are general, I usually start with 2 cups SR flour for the dumplings plus some more for flouring. Add sliced boiled eggs if you like. If the stock is not thick enough use a little flour or cornstarch mixed with water to thicken.:smile:

 

[Brtraker]

Will do next time I make chicken and dumplings. It has been on my list of things to try. I'm making fajitas next Tuesday so there will be leftover tortillas. Guss another chicken will die on Wed.

Just one point in your recipe. There isn't a canned or boxed chicken stock or broth that is as good as homemade. I save chicken backs, necks, wing tips and such to make homemade stock. I even have a thread on how to make stocks here recently. I pour them in containers or ice cube trays then freezer bags for later use. I haven't bought a can of chicken broth in at least 3 years and very few prior to that.

One question, how the heck do you know what you are cooking next Tuesday? Its 5:00 PM and I'm trying to figure out what we are having for supper. :conf2:

 

[TideBeliever]

Cornmeal Dumplings

1 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk
1 tablespoon melted butter

Sift dry ingredients together. Beat eggs and milk together. Stir in dry ingredients. Add melted butter. Drop from a spoon into heated stock. Simmer, covered, for 15 minutes.

 

[BamaLuver]

Here's a good ole Southern version!

Chicken And Dumplings

(2-1/2- to 3-pound) broiler/fryer
2 Quarts water
1 Teaspoon Salt
1/2 Teaspoon Pepper
2 Cups All-purpose flour
1/2 Teaspoon Baking soda
1/2 Teaspoon Salt
3 Tablespoons Shortening
3/4 Cup Buttermilk

Place chicken in a Dutch oven or large kettle; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat,and simmer 1 1/2 hours or until tender. Remove chicken; let it cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside.

Bring broth to a boil; add pepper. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened.

Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.

For drop dumplings, pat dough to 1/4-inch thickness. Pinch off dough in 1 1/2-inch pieces, and drop into boiling broth.

To make rolled dumplings, roll dough to 1/4-inch thickness. Cut dough into 4- x 1/2-inch pieces. Drop dough, one piece at a time, into boiling broth, carefully stirring after each addition.

Reduce heat to medium-low, and cook 8 to 10 minutes or to desired thickness, stirring occasionally. Stir in chicken. Serves 4 to 6.

 

[bayoutider]

One question, how the heck do you know what you are cooking next Tuesday? Its 5:00 PM and I'm trying to figure out what we are having for supper. :conf2:

It's called meal planning so you know if you need to go to the store.

Friday (tonight) - Grilled Tuna, au gratin potatoes, salad
Saturday - Take wife out or die.
Sunday - Eat at friends home
Monday - Red beans & rice with corn bread
Tuesday - Fajitas, refried beans, rice. (company comming)
Wednesday - chicken & dumplings with tortilla dumplings & cornbread
Thursday - Leftover chicken & dumplings and red beans & rice
Friday - shopping day, make new menu.

 

[rizolltizide]

Wow. Ask and ye shall receive. Thanks for the replies folks, I really appreciate it.

I prefer my dumplings to be nice and doughy, so I think I am leaning towards BamaLuver and ddsmit's recipes for those. TideBeliever...I wouldn't imagine the cornmeal dumplings are very doughy are they?

Thanks again for all the help.

 

[TideBeliever]

No, i'm sure they are not as doughy as the ones made with the main ingredient flour.

However, I do like how they taste...but I'm a real cornbread fan anyway.

 

[bcpmwk]

Buy an oven roasted chicken from the grocery. Pull the meat from the bones. In a large sauce pan add the following:
1-2 cans of chicken broth
1 small jar Heinz Chicken Gravy
Dash of garlic powder, lemon pepper, and onion powder if available

When it comes to a boil add the chicken. Then open a can(10) of flaky layer biscuits. Cut the biscuits into fourths or pull apart little sections of the biscuits and add to the boiling sauce. Try not to stir often. Put a lid on the sauce pot and let the biscuits cook. Good luck.

 

[ddsmit]

Cornmeal Dumplings

1 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk
1 tablespoon melted butter

Sift dry ingredients together. Beat eggs and milk together. Stir in dry ingredients. Add melted butter. Drop from a spoon into heated stock. Simmer, covered, for 15 minutes.

My Grandmother made something like this boiling them with the liquid from collard or turnip greens.

 

[rizolltizide]

Been meaning to tell you guys that I cooked a pot recently. I combined a couple of the recipes and they turned out very well. Mamaw would have been right proud of me. Thanks for the help.

 

[CnW]

BAmaLuver's recipe is almost like I make mine except I usually buy a hen (makes rich broth) and I've found if I use half plain and half self-rising flour mine turn out better. I don't put the baking soda or baking powder in since I use half SR flour. I also use ice cold water instead of milk. The colder the better, I even put some up in the freezer to get real cold.

Wow. Ask and ye shall receive. Thanks for the replies folks, I really appreciate it.

I prefer my dumplings to be nice and doughy, so I think I am leaning towards BamaLuver and ddsmit's recipes for those. TideBeliever...I wouldn't imagine the cornmeal dumplings are very doughy are they?

Thanks again for all the help.

 

[NYBamaFan]

* cooked and thrown out*