how do you make chicken and dumplings?

Answer 1

Chicken & Dumplings

Ingredients

(6 servings)

6 1/2 c Water Divided
4 (8 Oz.) Chicken Breast
Halves
1 1/2 c Sliced Mushrooms
3/4 c Diced Carrots
2 tb Chopped Onion
3/4 ts Poultry Seasoning
1/2 ts Salt
1/2 ts Pepper
1 ts Lemon Juice
4 Drops Hot Sauce
1 cl Garlic Minced
1 1/4 c + 2 T. Flour, Divided
1 ts Baking Powder
1/2 c Skim Milk


Instructions

Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch Oven. Bring To A Boil; Cover. Reduce Heat & Simmer 45 Min. OR Until Chicken Is Tender. Remove Chicken From Broth & Let Each Cool Separately. Discard Bones & Skin. Cut Chicken Into Bite Size & Add To Vegetable Mixture. Cover & Chill 8 Hours. Skim Fat From Broth & Discard. Stir in Poultry Seasoning, Salt, Pepper, Lemon Juice, Hot Sauce & Garlic. Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water; Stir Well. Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat & Simmer Uncovered 35 Min. OR Until Thickened. Combine Remaining 1 C. Flour & Baking Powder. Add Milk, Stirring Just Until Dry Ingredients Are Moistened. Drop Batter By Teaspoonfuls Into Boiling Broth; Cover. Reduce Heat And Simmer 15 Min. OR Until Dumplings Are Tender.

Answer 2

Chicken and Dumplings
From


1 (2 1/2-pound) whole chicken, cut up
2 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 teaspoon chicken bouillon granules
3 cups self-rising flour
1/2 teaspoon poultry seasoning
1/3 cup shortening
2 teaspoons bacon drippings
1 cup milk

Cover chicken with water, and bring to a boil in a large Dutch oven. Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 3 ingredients; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth in Dutch oven; cool chicken. Skim fat from broth; bring to a simmer.
Skin, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.

Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pieces.

Bring broth mixture to a boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover, and simmer, stirring often, for 25 minutes.

Answer 3

My mom's recipe is similar to Tim McGraw's. But we don't roll out the dough. Instead, we drop very small spoon fulls into boiling broth. It's a good shortcut and you get very tender dumplings this way, too. And Bisquick is a good substitute if you don't feel like cutting shortening into flour. Just use the biscuit recipe on the box.

Answer 4

You boil the chicken until you can pick the meat off the bones, you put the meat back in the pot with the chicken broth. Then you take flour, some baking soda and some salt add water to this and make balls. Drop the balls into the boiling broth and you are done. You need to boil them until they are done inside. If you don't want the chicken cut into small pieces in your broth leave them whole and add them to the mix after you have boiler the dumplings for awhile.

Answer 5

I actually do a modification of Chicken and Dumplings my Mom called "Cheep Cheap"...

I take 2 whole chickens, put the backs & wings in stock pot, make a big pot of stock, and also roast the legs, thighs & breasts. I pull the meat, allow it to cool, and then shred it.

I take 6 cups of stock, bring to a boil and simmer. I dice one large onion, and saute in butter, pulling the onions when tender. I then make a roux with butter and flour in the same pan... and add to the stock to bring it to a gravy thickness.

I then add the chicken meat and a bag of mixed frozen veggies (corn, beans, peas) to the gravy and simmer until bubbling.

I pour THIS whole mix into a 9x14 glass baking dish... and top with Pilsbury Biscuits and cover with shredded cheddar cheese.

Bake for the time and temp listed on the biscuit package, plus 5 minutes. Serve.

Enjoy !

Answer 6

Chicken with Dumplings

Recipe By : Fanny Farmer
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds chicken -- pieces
2 whole carrot -- sliced thin
2 whole celery -- sliced fine
1 large onion -- chopped
1 1/2 teaspoons thyme -- crumbled
1/2 teaspoon rosemary -- crumbled
2 teaspoons salt
1/2 teaspoon pepper -- freshly ground
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons parsley -- minced
4 tablespoons shortening
3/4 cup milk, 1% lowfat -- up to 1 cup milk

Rinse chicken, place in large pot,cover with water. Add carrots, celery,
onion, thyme, rosemary, 2 tsp salt, and pepper. Bring to boil, reduce heat and
simmer. Combine flour, baking powder, 1 tsp salt and parsley in bowl. Cut in
shortening until resembles course meal. Add milk and stir briefly with fork.
Add only enough millk to make dough hold together. When chicken has simmered
20 minutes, drop spoonfuls of dough on top of bubbling broth. Cover and steam
for 20 minutes without lifting cover.

Answer 7

This recipe is the easiest. Boil a chicken, remove from water and cool. To water add chic soup base, diced onion, 2 cans of cream of chic soup and you can add celery, peas and carrots if you want. Just make sure you have a nice chic flavor. Bring to a boil. Then buy a 4 pack of those cheap biscuits, tear each biscuit into 3 pieces and drop in boiling soup mixture. They will swell up then get smaller, but the biscuits will also thicken up the soup and add a nice flavor! Tear chic off bone and add it in! Quick, easy, and tastes great! Good luck!

Answer 8

Chicken and Dumplings:

1 (2 1/2-pound) whole chicken, cut up
2 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 teaspoon chicken bouillon granules
3 cups self-rising flour
1/2 teaspoon poultry seasoning
1/3 cup shortening
2 teaspoons bacon drippings
1 cup milk

Cover chicken with water, and bring to a boil in a large Dutch oven. Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 3 ingredients; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth in Dutch oven; cool chicken. Skim fat from broth; bring to a simmer.

Skin, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.

Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pieces.

Bring broth mixture to a boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover, and simmer, stirring often, for 25 minutes.

Yield: 8 servings

Answer 9

"Chicken with Dumplings" - 8 servings

1 (5-lb.) stewing chicken
3 stalks celery; sliced
2 carrots; sliced
1 onion; chopped
2 bay leaves
2 1/2 tsp. salt
1/4 tsp. pepper
5 cups water
1 1/2 cups all-purpose flour
1 tbsp. baking powder
1 tbsp. chopped parsley
1/2 cup milk
1 egg

1) Remove neck and giblets from inside chicken; cut chicken into serving pieces. Rinse under running cold water. In 6-quart Dutch oven or large pot, combine chicken, neck, giblets, celery, carrots, onion, bay leaves, 2 tsp. salt and pepper; add water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until chicken is fork-tender. Spoon off most of fat. Discard bay leaves.
2) Meanwhile, in medium bowl with fork, combine flour, baking powder, parsley and remaining 1/2 tsp. salt. In small bowl with fork, mix milk and egg; slowly stir into flour mixture until soft dough forms.
3) Drop by heaping tablespoonfuls onto simmering chicken. Cover tightly; cook 20 minutes without lifting cover.
4) To serve: Spoon chicken and dumplings into serving dish; spoon some of pan juices over.