Chicken and Dumplins?

Question

I looked at some of the recipies that are already posted but has anyone every made the dumplins with the can biscuits

Answer 1

1 whole chicken boiled saving the broth in the pot ( about 6 cups if not add water to broth)
after chicken is cool enough, remove meat from bone along with the skin.
salt and pepper to taste
Dumplings:

2 1/2 cups of flour in mixing bowl add enough water to make dough.........a clean floured surface. Roll dough with rolling pin and cut into squares.
Make sure the broth and chiken are boiling before placing dough pieces in. When the last one is dropped in, turn off stove. Serve
very good......I love to make and eat them.


Handed to me from my mother and her mother

Answer 2

Canned Biscuits work just fine. I just ate some. To all those that expound on how making from scratch avoids preservatives ect. Flower has Chemicals in it to preserve the freshness, Bisquit has the same. Everything has no natural items in it. Get over it. Every decade people are living longer. Has it occured to you yet perhaps the minute so called "Unnatural Indegrediants are not causing harm. If you do believe it go find a Grass hut with a dirt floor and eat only the organic you grow.

Answer 3

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. I've seen two hungry men put away this entire recipe.



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Note: If you are cooking a whole chicken, it is fairly easy to remove as much of the skin as possible to avoid a lot of fat. Also, unless you use a really deep, narrow pot, the chicken isn't likely to be covered by the cooking liquid. So turn your chicken upsidedown; that is, cook it with the breast side down, to prevent drying.
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 4

I broke my own cardinal rule and followed a Sandra Lee Semi-Homemade recipe for chicken and dumplings using canned biscuits. I thought it was awful. They are bread, afterall, and not, well, dumplings. Bisquick really is just so simple. If you don't have Bisquick, this is just as easy:

Dumplings:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 to 1 cup buttermilk

To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like. Simmer in your cooking liquid for 10-15 minutes making sure not to crowd the pan as they do expand.

Answer 5

No I don't use can biscuits for dumplings!

Dumplings are so easy to make and don't contain all the preservatives and chemical additives that pre-packaged biscuits in a can contain. I make dumplings from scratch, also biscuits too. Home-made is always better!

Chicken and Dumplings
1 cup all-purpose flour
2 broiler/fryer chickens (2-1/2 to 3 pounds each), cut up
2 tablespoons cooking oil
3 celery ribs, cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
1/4 cup chopped fresh parsley
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon pepper
8 to 12 cups water

DUMPLINGS:
2 cups all-purpose flour
2 teaspoons baking powder
2 eggs, beaten

GRAVY:
1/4 cup all-purpose flour
1/2 cup water
Place flour in a bowl or bag; add chicken pieces and dredge or shake to coat. In a large skillet, brown chicken in oil; drain. Place in an 8-qt. Dutch oven. Add celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer until chicken is almost tender, about 45 to 50 minutes. Remove 1 cup broth to use for dumplings; cool, then add flour, baking powder and eggs. Mix well to form a stiff batter; drop by tablespoonfuls into simmering broth. Cover and simmer for 15 to 20 minutes. Remove chicken and dumplings to a serving dish and keep warm.
For gravy, remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water; mix well. Stir into vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour over chicken and dumplings. Serve immediately. Yield: 6-8 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=148

Answer 6

CHICKEN FILLED BISCUITS & DUMPLINGS

SAUCE:

2 cans cream of mushroom soup
2 cans cream of chicken soup
2 1/2 c. water
4 tbsp. chopped onion

DUMPLINGS:

3 c. cooked chicken
1/2 c. chopped celery
4 tbsp. chopped onion
1 tsp. parsley flakes
1/2 tsp. pepper
2 cans biscuits

SAUCE: In large saucepan, combine all ingredients. Heat, stirring occasionally until bubbly.

DUMPLINGS: In mixing bowl, combine all dumpling ingredients except biscuits. Mix well. Separate biscuits. Pat or roll into circles. Place about 1/4 cup of chicken mixture on each circle. Fold over and seal edges. Place dumplings sealed side down into bubbling soup. Spoon soup over dumplings. Cook over medium heat for 15 to 20 minutes or until dumplings are no longer doughy.

Answer 7

Simply cook your chicken soup, then once it is done....gently drop the canned biscuits into the soup. Cover / cook for 13 - 15 mins.

Do not lift the lid, otherwise they will turn hard and fall.

Answer 8

canned biscuits do not come out well. bisquick make the best dumplins bar none

Answer 9

do ya'll know that they make frozen dumplings now? check the freezer section of your store, they really are good
my grandmother made the best homemade C&D but she died before she wrote down any of her recipes and if you've ever had homemade C&D you won't like the one made with biscuits
try to locate the frozen ones, really good and saves a lot of time and mess

Answer 10

I make mine from scratch, but my uncle uses can biscuits and they are really good. He doesn't tear them, though, he flattens them out then cuts them into squares. I don't think that really makes a difference, but I just thought I would share! I say, go for it. Try it out, and if you don't like it, don't make it again.