A Good chicken and dumpling recipe?

Question

I am looking for a really good recipe......and if anyone has one for a crockpot even better.....thanks soo much.....

Im not just looking for the dumpling recipe im looking for the whole recipe

Answer 1

In my opinion, this is the best. Not in a crockpot though. Sorry.

Chicken & Dumplings (Food 911)
When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.

Chicken Stock:
2 tablespoons olive oil
2 carrots, cut in large chunks
2 celery stalks, cut in large chunks
1 onion, halved
1 garlic bulb, halved
Reserved chicken bones
2 quarts cold water
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves

To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.

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.

Supreme Sauce:
2 tablespoons butter
1 tablespoon oil
1 tablespoon flour
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic, minced
2 bay leaves
1/4 cup flour
6 cups chicken stock
1/4 cup heavy cream
Freshly ground black pepper, for garnish
Chopped flat-leaf parsley, for garnish

To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.

Answer 2

1 hen, boiled, de-boned, skinned and torn into bite-sized pieces
1 1/2 cups All-purpose Flour
Water
Salt, Pepper
4 cups of Stock
1 can Cream of Chicken Soup

Cook the chicken in large pot of water with 2 tbs. butter, salt and pepper until falling off bone. Remove from stock and cool. Remove skin and bones and tear into pieces. Return to pot with cream of chicken soup.

In bowl, place flour. Add water to make a stiff pastry batter. Roll thin on a floured board and slice into 1 inch wide strips. You can freeze the dumplings at this poitn if you like. Add dumplings to stock mixture. They will rise to the top of the pot but don't worry, they will settle. Simmer for about 20-30 minutes. This is an easy recipe. You can add chicken bullion cubes to the stock to make it richer.

Answer 3

chicken with Dumplings aspects: A chicken or 5-6 kilos of chicken a million quart of water a million cup of milk a million teaspoon of salt a million egg a million egg yolk a million tablespoon of shortening 3 cups of flour Season salt (season to verify style) a image of this dish is presented on the CD. click the following on your reproduction. kit: great pot Measuring cups Measuring spoons Rolling pin Bowl training: placed water right into a huge pot and produce to a boil. decrease the chicken/chicken into products. position the products into the pot of boiling water. decrease warmth and simmer for about 2 ½ hours or till smooth. even as the chicken/chicken is cooking, make the dumplings: combine the milk, salt, eggs, shortening, and flour in a bowl. Stir aspects till a ball kinds (upload more desirable flour if mandatory) Use a rolling pin and roll out the dough right into a really skinny sheet. decrease the dough into a million- inch strips. Then decrease the dough into ½ inch squares. once the beef has thoroughly cooked, separate the beef from the bone. Drop the bones back into the pot and lay the beef aside. Then upload the dumpling squares into the pot some squares at a time till all the dumpling squares were further. cook dinner the dumplings till they're thoroughly executed. (they might want to glide even as they're thoroughly cooked.) Then upload the beef back into the pot with the dumplings. upload season salt. Serve and luxuriate in. be conscious: Leaving the bones contained in the pot keeps the dumplings from sticking to the bottom and burning.

Answer 4

CHICKEN AND DUMPLINGS IN A POT

2 carrots, sliced
2 onions, sliced or 1 tbsp. minced
1 (3 lb.) whole chicken
2 tsp. salt
1/2 tsp. pepper
1 can (14 oz.) chicken broth
2 c. biscuit mix
2/3 c. milk

Put carrots and onions in bottom of crock pot. Add whole chicken. Top with salt, pepper, broth. Cover and cook 8-10 hours on low. During last hour, turn crock pot to high and cook dumplings for 1 hour.

Answer 5

1 Large Chicken (I prefer around 41/2-5 pounds)
3 cups self-rising flour
1/3 cup shortening
Milk
Boil the chicken in a large pot with celery leaves and
stalks (one or two),a carrot, and an onion....
this will give the broth a marvelous flavor

Boil chicken 'til meat falls off the bone

Take chicken out of broth and set aside

Remove celery,carrot, and onion, then strain the broth...
I pour into a clean Dutch Oven...Pick the chicken meat
off the bone and put into the broth...

Bring Broth to a boil.






The Dumplins'
While broth and chicken is coming to a boil ...in a bowl measure out flour....cut the shortening into the flour with a fork or a pastry blender. Add milk until you have a sticky dough....

Generously flour a cutting board, countertop...whatever...and put sticky dough on it....play with it a little to just get the sticky out....then take a rolling pin.....covered in flour ....and roll out dough til very thin....this will make a big circle of dough bigger than a meat platter...LOL....I mean thin too...like 1/4 inch
or less...then I rub flour all over the rolled out
dough...with a pizza cutter I cut the dumplins...first in strips then in squares....drop these dumpluns into the boiling water one at the time....when
finished cut the stove down to medium or medium low (depending on your stove...mine is electric)...cook for 15 minutes COVERED...and do not peek!!!!

At the end of fifteen minutes take off lid...turn off dumplins....and break
apart some of bigger dumplins with spoon....sprinkle generously with pepper..put
lid back on and let sit for about 30 minutes.....I tell ya....your family will go wild over this recipe!!!!! REAL Southern Goodness....*S*

Answer 6

Yes this one is very scrumptious:

mix minced chicken, soysauce, chicken broth powder, garlic powder, green onions, white pepper, 2 pinches of salt,mix well, and wrap in premade dumpling skin available at asian supermarkets! serve with soysauce mixed with sesame oil and minced garlic for extra deliciousness. This is a ver delicious asian recipe dat u will for sure enjoy.

Answer 7

All right, Irina! Thanx. I have fond memories (stab from the past) of Mum's chicken and dumplings. Big, doughy ones sitting in a dish full of chicken and juice. mmmmmmmmMMMMmmmmmmm!

Answer 8

Mix two things: chicken and dumplings.

Answer 9

Tim McGraw and Faith Hill were on Oprah and shared their recipe. I would suggest trying Oprah.com.
Good luck

Answer 10

Quick Chicken and Dumplings
Satisfy your love of comfort food in record time! Make tasty dumplings over loads of creamy chicken and vegetables in just 30 minutes.

1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick® mix
1/3 cup milk
Paprika, if desired


1 . Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2 . Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
3 . Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.



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.




Homemade Dumplings

1 1/2cups all-purpose flour
1 tablespoon parsley flakes, if desired
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
3/4 cup milk

Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.


Maybe one of these? Hope one works for you :))

Lemon Pepper Chicken
Categories: None

Serves: 4 Servings

Ingredients:

* 1/3 c Lemon juice
* 1/4 c Olive oil
* 1/4 c Finely chopped onion
* 3 Cloves garlic; minced
* 1 tb Cracked block pepper
* 1 tb Brown sugar
* 2 ts Grated lemon peel
* 3/4 ts Salt
* 4 Chicken quarters; (about 2
* -1/2 pounds)


Instructions:
1. Combine lemon juice, oil, onion, garlic, pepper, sugar, lemon peel and
salt in small bowl; reserve 2 tablespoons marinade. Combine remaining
marinade and chicken in large resealable plastic food storage bag. Seal
bag; knead to coat. Refrigerate 4 hours or overnight.

2. Remove chicken from marinade; discard marinade. Arrange chicken on
microwavable plate; cover with waxed paper. Microwave at HIGH 5 minutes.
Turn and rearrange chicken. Cover and microwave at HIGH 5 minutes.

3. Transfer chicken to grill. Grill covered over medium-hot coals 15 to 20
minutes or until chicken is no longer pink in center and juices run clear,
turning several times and basting often with reserved marinade.



Posted to MC-Recipe Digest by "Pamela Creeden"
on Apr 17, 1998
http://www.completerecipes.com/66631.htm...

Lemon Pepper Grilled Chicken
Submitted by: Brian
Submit a recipe photo
"This lemony marinade is great for grilled chicken."
Original recipe yield: 5 chicken breasts.

Prep Time:
15 Minutes
Cook Time:
15 Minutes
Ready In:
1 Hour 30 Minutes
Servings:
5 (change)

INGREDIENTS:

* 1/4 cup lemon pepper
* 1 tablespoon dry mustard
* 1 tablespoon dried rosemary
* 5 skinless, boneless chicken breast halves
* 4 cloves garlic, crushed
* 4 tablespoons fresh lemon juice
* 3 cups dry white wine

DIRECTIONS:

1. In a small bowl, mix lemon pepper, dry mustard and crushed dried rosemary.
2. Place chicken breast halves in a medium bowl. Rub with garlic. Introduce the lemon pepper mixture and rub it into the chicken. Pour in lemon juice and dry white wine. Cover and refrigerate at least 3 hours before grilling.
3. Preheat an outdoor grill for high heat and lightly oil grate.
4. Cook marinated chicken breasts on the prepared grill until meat is no longer pink and juices run clear, or to desired doneness.

http://barbeque.allrecipes.com/az/lmnppp...

Lemon Pepper Chicken Recipe #136575
chicken breast in a lemony cream sauce.
4 boneless skinless chicken breasts, diced into bite size pieces
2-4 tablespoons butter or Pam cooking spray (to prevent chicken from sticking to the pan)
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup water (I use half the soup can filled)
1/2 cup sour cream or half-and-half cream (sour cream adds some tang)
salt
pepper
garlic powder
onion powder
lemon pepper
4 servings Change size or US/metric
Change to: servings US Metric
35 minutes 5 mins prep


1. In a Skillet sautee diced chicken in butter or pam season chicken with genorus amounts of salt, pepper,garlic & onion powder.
2. After chicken is cooked through remove from pan.
3. With your skillet still over medium heat,Add your can of soup, water, and sour cream mix completely till you get a nice (gravy like consistency).
4. Then add the lemon pepper ( I use A LOT) atleast 2T. but start off with 1 T. taste it and see if you'd like more.
5. Put Chicken back into the pan and simmer. ( You can eat it right away, but I've found if you simmer it for like 20-30min the chicken gets so tender and yummy.
6. Serve over cooked white rice.
http://www.recipezaar.com/136575...

Jamaican Jerk Chicken

This Jerk Chicken is marinated to add extra flavor, unlike other recipes that simply call for a jerk rub.
INGREDIENTS:

* 1 pound skinless chicken breasts
* 1 jalapeno pepper, seeded and diced
* 3 tablespoons water
* 2 tablespoons lime juice
* 2 tablespoons lemon juice
* 1 tablespoon Dijon style mustard
* 4 cloves garlic, mined
* 2 cubes chicken bouillon
* 1/2 teaspoon ground cumin
* 1/4 teaspoon dried thyme

PREPARATION:
Combine all ingredients except the chicken and pour into a shallow baking dish or sealable plastic bag. Add chicken and turn to coat. Cover and place in refrigerator to marinate in jerk seasoning for between 4 hours to overnight.

Preheat grill. Remove chicken from jerk marinade and pour marinade into a saucepan. Bring to a boil. Place chicken on grill cooking approximately 7 to 10 minutes per side (or until done), basting periodically with remaining jerk marinade.

http://bbq.about.com/od/chickenrecipes/r...

http://www.completerecipes.com/66631.htm...
http://barbeque.allrecipes.com/az/lmnppp...
http://www.recipezaar.com/136575...
http://bbq.about.com/od/chickenrecipes/r...