im making chicken an dumplings?

Question

ive got chicken on the bone. how do i cook it to make perfect chicken and dumplins

Answer 1

This is the recipe I always use.Well here is the recipe hope you like it!!!!!!!!

Chicken and Dumplings
1 3-pound chicken
4 cups water
2 cups chicken broth
1 carrot, roughly chopped
1 medium onion, cut into quarters
1 stalk of celery, roughly chopped
1 teaspoon salt
1/4 teaspoon freshly ground pepper

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons shortening
1 cup buttermilk

Place the chicken in a Dutch oven or other large pot, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle. Remove the carrot, onion and celery pieces from the broth and discard. Reserve the broth.
Bone the chicken, discarding all skin, bones and cartilage, and tear meat into bite-size pieces. Set aside. (You can do this part the day before, if you like. Just refrigerate the boned chicken -- well covered so it doesn't dry out -- and broth.)

For the dumplings, combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.

For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.

For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into strips, no larger than about 2 x 2 inches. (The dumplings will plump up when they are cooked.)

If you have prepared the chicken in advance and refrigerated it, return it and the broth to your big pot and bring it to a boil. Then, with a very large slotted spoon or ladle, dip the boned chicken out of the broth, cover it and keep it warm. With the chicken broth at a low rolling boil, drop in the dumplings, one or two at a time, and reduce the heat to medium. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 10 minutes. The flour in the dumplings will thicken the broth, and it is absolutely not necessary to thicken it further.

Return the boned chicken to the mixture and simmer until heated through. Add the freshly ground black pepper and remove from heat. Makes 4 or 5 servings, depending upon appetites.

Answer 2

ok, put cooked chicken in a stock pot, or big pan with water and a can of chicken brothe, add celery, onions, garlic, & salt and pepper to taste, boil all of this about an hour. Then add dumplins, cook some more till the dough is cooked.

Answer 3

If it is a whole chicken, I will cut it into separate parts. If it is separated already, I boil with celery, parsley, carrots, onions, salt and pepper. You can tell when it is done because it will fall off the bone.

At this point I will get each piece into a bowl (keeping the broth boiling) take off the bone and all the meat (cutting into chunks) and put back in the bowl and bring to a boil.

Once it's boiling, put a spoonful of dumpling mixture ( already mixed ) on top of the chicken/broth in little mounds and put the lid on. In about 20 minutes it's good to go.

What time is din din?

Answer 4

Boil the chicken on top of the stove, when it's done take it out of the broth to cool. Pick off the bone
Put back into broth and bring to boil.
Salt and Pepper to taste.
In mixing bowl, combine flour and crumble up some butter in it. Add ice water and milk mixed together until flour is moist but stiff. Pinch off into dumplings and drop in chicken and broth. Cut stove down to simmer and cook covered for 20 minutes. Do not remove lid during this time.

Answer 5

Put the chicken in a heavy pot, and add just enough cold water to cover, a few bay leaves, a quartered onion and a handful of peppercorns. Put the pot over med. heat and simmer slowly...do not boil! When the chicken is done, take it out of the broth to cool. Strain the broth to remove peppercorns, etc. When the chicken is cool, shred it with your fingers, removing bones, gristle and skin.
Bring the broth to a boil, and add some finely chopped celery and carrotts, if you like. Then drop in biscuit dough-homemade, Bisquick, or canned-in small pieces, and let boil until almost done, stirring occassionally so they don't stick. Add chicken back, and cook to heat...YUM!!

Answer 6

Put your chicken in a dutch oven (covered roasting pot) with equal parts cream of chicken soup and water to bring the liquid up to cover about 2/3rds of the bird. Add chopped celery and onions to taste. Cook at 400 degrees for a half hour. Drop in your dumplings about ten minutes before the chicken is done (you can use spoonfulls of buscuit dough or wedges of pie crust)

Answer 7

salt and pepper chicken, rub with butter, place in a stock pot with cold water, bring to a boil at a medium-high heat for approx. 3 hours, or until chicken is done and falling off bone....After done, pull out chicken, let cool, pull off all meat and set aside in a bowl...Make sure there are no bones in broth....
For the dumplins...
Take 2 cups of flour, eyeball salt and pepper to your taste....Mix dry ingredients together pour in 1/2 of milk or buttermilk. couple of tablespoons of shortening . Stir mixture together until it is a sticky paste.....Roll it out like homeade biscuits, cut into squares.....While doing this make sure your chicken is back into broth....bring to a boil again....drop dumplins in one at a time....do not stir.....takes about 30 minutes for dumplins to be cooked.....if not thick enough, add a can of campbells cream of chicken.....

Answer 8

Put a big pot of water on the stove to boil. Now put your chicken in. Add some salt, pepper and garlic powder to your pot. When the chicken is cooked (you can tell when it falls off the bone or you put a fork in it and it starts to fall apart) remove it from the pot and take the fat and all bones out. Put it back into the pot. Now take a package of biscuits that you get in the fridge section at the store. Cut the raw biscuits into 4 pieces. Put them into the chicken soup mix on the stove. Let it simmer. The biscuits will cook up and thicken the soup. You can add carrots and onion if you like. Enjoy.

Answer 9

I usu boil the chicken until it comes off the bone easily, drain most of the water, put in milk, cream of mushroom (or celery or chicken) soup, sauteed onions and celery and bring that to a boil then take can biscuits cut them into 1/4s and plop them into the pot. Be careful not to stir the pot too much after the biscuits are in or they will dissappear. Good luck and yummy!

Answer 10

I have no idea how to cook it, but what time is dinner going to be ready? I'm hungry.