Chicken and Dumplings recipes?

Question

I am looking for a good 'down home' southern recipe for chicken and dumplings. My fiance grew up in Ky and his mom made everything from scratch so I need a recipe that has homemade dumplings too. Unfortunately she has passed away so I cant get it from her.

Answer 1

southern recipe for chicken and dumplings
2pounds chicken fryer
3 parsley sprigs
3 dill weed sprigs
3 carrots, sliced
2 yellow onions, quartered
2 parsnips, * sliced
2 tablespoons fresh parsley, chopped
1/2 teaspoon black pepper
***Dumplings:***
1 1/2 cup flour
1/2 teaspoon poultry seasoning, or sage
1/3 cup fresh parsley
1/2 teaspoon black pepper
1 large egg, beaten
1/2 cup milk
1/4 teaspoon salt, optional


Directions:

Tie parsley and dill springs with thread. Cut the chicken into serving-sized pieces. Put the chicken and its giblets, discarding the liver, into very large heavy pot. Add the carrots, onions, parsnips (if using), pepper, chopped parsley or dill and the tied sprigs. Add enough water to cover all ingredients. Bring to a boil, then reduce heat and simmer for 45-60 minutes or until chicken is tender.

Skim off the fat and foam as it rises to surface. When the chicken is done, remove and discard the parsley and dill sprigs. Using a slotted spoon, place the chicken and vegetables into a bowl and keep warm in an oven that has been slightly heated then heat turned off.

Dumplings: Place the flour into a large bowl. In another bowl, blend together the beaten egg, 1/3 cup chopped parsley, poultry or dried sage, pepper and milk. Mix well and refrigerate batter until ready to use.

Bring the broth to a boil and lower heat to keep at a slow boil. Drop the batter by rounded teaspoons into the broth. COVER tightly and simmer for 15 minutes. Do not remove lid during this time.

Remove dumplings with slotted spoon and add them to the chicken and vegetables. Spoon some of the broth over all and garnish with chopped parsley if desired.

Serve immediately with the broth placed into cups for each serving.

Answer 2

Chicken with Dumplings

Ingredients:
A hen or 5-6 pounds of chicken
1 quart of water
1 cup of milk
1 teaspoon of salt
1 egg
1 egg yolk
1 tablespoon of shortening
3 cups of flour
Season salt (season to suit taste) A picture of this dish is available on the CD. Click here for your copy.
Equipment:
Large pot
Measuring cups
Measuring spoons
Rolling pin
Bowl

Instructions:
Put water into a large pot and bring to a boil.
Cut the hen/chicken into pieces.
Place the pieces into the pot of boiling water.
Reduce heat and simmer for about 2 ½ hours or until tender.
While the hen/chicken is cooking, make the dumplings:
Combine the milk, salt, eggs, shortening, and flour in a bowl.
Stir ingredients until a ball forms (add more flour if needed)
Use a rolling pin and roll out the dough into a very thin sheet.
Cut the dough into 1- inch strips.
Then cut the dough into ½ inch squares.

Once the meat has completely cooked, separate the meat from the bone.
Drop the bones back into the pot and lay the meat aside.
Then add the dumpling squares into the pot a few squares at a time until all the dumpling squares have been added.
Cook the dumplings until they are completely done. (They should float when they are completely cooked.)
Then add the meat back into the pot with the dumplings.
Add season salt.
Serve and enjoy.

NOTE: Leaving the bones in the pot keeps the dumplings from sticking to the bottom and burning.

Answer 3

With my chicken and dumplings, I cook a whole chicken till it's tender. I just dump the WHOLE chicken into a large pot with enough water to almost cover the chicken. I add a little salt, pepper, and butter, cover the pot and cook it on medium heat till the chicken is cooked through. I then set the chicken aside to cool for a moment. With forks or a turkey lifter, I take the chicken out of the pot, and put the chicken into a big bowl. DO NOT throw out the chicken stock... this will be the basis for the stew. I then take all of the meat off of the chicken. Some people leave everything in, just cut the chicken up into parts. I don't like the bones, so I just take the chicken off of the bone. I add the chicken back to the stock in the pot. Stir the chicken well into the stock, and turn the pot back on and simmer. If you want any veggies in, you can add them now. If you like biscuit style dumplings, you can use the frozen biscuits (thawed of course) as a shortcut and just stretch the biscuits out a bit and break them into smaller pieces and add them to the stew. If you like the flat dumplings, you can buy those frozen in the store as well. Just thaw them before adding them to the pot. I add whatever kind of dumplings (please make sure they're thawed or they'll take forever to cook) to to the stew in the pot. Add some milk (I like about a cup or so depending on how large a pot I have) to the stew and then butter on top of the dumplings. Check the salt and pepper to your taste, and then cover, and cook the stew untill the dumplings are done. The dumplings are done when you break the dumplings apart with a spoon and they're no longer doughy. Don't add the dumplings untill all of the other ingredients are cooked. If you cook them too long, they'll get tough.

Answer 4

INGREDIENTS:
2-1/2 to 3 lb. Chicken (whole)
4 C Water
2 C Chicken broth
1 Carrot, roughly chopped
1 Medium onion, cut into quarters
1 Stalk of celery, roughly chopped
1/2 t Salt
1 C Milk
1/4 t Freshly ground pepper
.
Dumplings:
2 C All-purpose flour
1/2 t Baking soda
1/2 t Salt
3 T Shortening
3/4 C Buttermilk

PREPARATION:

Place the chicken in a Dutch oven, 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 and bones, and cut meat into bite-size pieces. Set aside.

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 3" x 1" strips.

Bring the chicken broth to a boil, and stir in the milk and pepper. Correct seasonings, if desired.

Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 8 to 10 minutes. Add the boned chicken to the mixture and simmer until heated through. Remove from heat. Makes 4 to 6 servings.

Note: Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result.

Answer 5

Get a FAT hen-"stewing chicken"
Put it in a LARGE pot (with a lid).
Fill the pot with water
Boil(simmer) the chicken for 2-3 hours.

Remove it from the pot to cool - be sure to get all the little bones out of the water if it has fallen apart.

Dumplings:
Three cups self rising flour
1 tsp salt
1/4 tsp ground cayenne

Make well in middle of flour and add:

Cooled broth from chicken
Heavy cream or half and half or milk
(you can mix the broth with cream to help cool it)
I just keep mixing the flour, broth and water till I have the right type of ball to roll out.

On floured board or cabinet top covered with foil (so there won't be a mess to clean up!)
lots of flour - place half the dough and turn it over till it is covered in flour, then roll out till it is thin.

Take a paring knife and make long narrow or wide dumplings - whichever you prefer.

Have your broth boiling and drop the dumplings in. They cook pretty fast, and do not let them stick to the bottom. Stir often.

When finished cooking, I break some of the chicken up-NO BONES!- and put it in with the dumplings. Cover with lid and eat when everything else is done.

The rest of the chicken makes the best chicken salad you ever had! Sweet pickles, celery, onion and mayo. Put on bread next day for lunch!

Bon Apetit' Or as Grandma used to say, "Come and get it before I throw it to the hogs!"

Answer 6

Know the feeling. Next to my Grammes, the best recipe I've come across is in "Chef Paul Prudhomme's Louisiana Kitchen." Adjust the spices to the heat you like. The original recipe is pretty spicy. Putting dumplings in a steamer is a WONDERFUL idea! They come out light and not doughy. Then, of course, let them simmer for a bit with the chicken.

Trust me on this one! I work in the kitchen of an exclusive golf club. Every time I made these we sold out!

Answer 7

4 Chicken breast with bone in
2 stalks of fresh celery, quartered

8-10 fresh tiny baby carrots

1 teaspoon of parsley flakes

½ teaspoon of poultry seasoning

½ teaspoon of season salt

¼ teaspoon of salt

1 teaspoon of chicken bouillon granules (Hold until needed)

1 package of chicken gravy mix (Hold until needed)



Add the chicken breast to a large pot with a lid and add enough water to the pot to just cover the chicken.

Add celery, carrots, parsley flakes, poultry seasoning, season salt and salt.

Bring the chicken to a boil, then reduce the heat to simmer, cover the pot with a lid and cook the chicken approximately 35 minutes or until the celery and carrots are tender and the meat appears done.

When the chicken is done, turn off the heat and remove the chicken breast from the broth.

Add the 1-teaspoon of chicken bouillon granules to the broth, stir and allow the broth to sit while you prepare the dumplings.



Dumplings


2 cups of flour

¼ cup of shortening

3-teaspoons of baking powder (check expiration date)

¼ teaspoon of salt

¾ cup of milk



Add the flour, baking powder and salt to a medium size bowl and blend together.

Add the ¼ cup of shortening to the flour mixture and blend it into the flour using a pastry cutter or two butter knives until the shortening is no longer noticeable.

Add the ¾ cup of milk and using a firm spoon blend the milk into the flour mixture as well as possible.

Spoon the mixture out onto a floured surface.

Sprinkle a light covering of flour over the top of the dough.

Flour your hands slightly and begin forming the dough into a ball. Lightly flour the ball if needed.

Begin kneading the dough by rolling, smashing and squishing with your hands until the dough feels well blended and workable, about 5-6 minutes.

Lightly flour a rolling pin or large plastic glass and begin rolling your dough out until it is about ¼ inch thick.

Use a butter knife and cut strips all the way across the dough in one direction, about 1-inch apart.

Repeat cutting identical strips all the way across the dough in the other direction, also 1-inch apart, leaving you with 1-inch squares of dough that are now your raw dumplings.



Turn the heat back on under your chicken broth.

Add 2 cups of water to the broth and stir.

Bring the broth to a boil and then reduce the heat to a medium simmer.

One by one add the raw dumpling dough to the pot of chicken broth until all of the dumplings are in the pot.

The chicken broth should be bubbling slightly over the dumplings.

Cover the pot with a lid, but watch the dumplings closely and begin timing. The dumplings need to cook for 13 minutes.

You will need to lightly stir the dumplings 2-3 times while cooking to prevent sticking, to watch the liquid level and to make sure that all the dumplings are receiving equal heat. Add a little water if the liquid level appears to be evaporating to quickly.

While the dumplings are cooking, add the 1 package of chicken gravy to a 1-cup measuring cup. Fill the measuring cup the rest of the way up with cool water and stir well.

When the dumplings are done, add the 1-cup of chicken gravy-water to the pot of dumplings and stir the gravy in and around through the dumplings.

Turn off the heat under the dumplings, add the chicken breast back to the pot, cover the pot with a lid, and allow the chicken and dumplings to sit for 3-4 minutes before serving.

Answer 8

No one make Southern food like Paula Deen. If you can't access this recipe by the email address below go to Foodnetwork.com and type in Chicken and Dumplings and pick Paula Deen's.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26265,00.html

Answer 9

Buy a box of "Bisquick" from your local grocery store. It should be in with the baking goods. Follow the directions from the box, it is close to what I remember as my mothers home made dumplings.

Answer 10

Buy box of Bisquick...that is usually what most people go by, and the more the make it the more they add different things to the recipe. GOOD LUCK!!