Chicken n' Dumplings help... please?

Question

I have made for the first time today chicken and dumplings, yet it is like water consistency and very salty... what and how should I add to make it thicker and less salty??
Thank you..

I don't want to assume... however... I should peel the potato?? right??

Answer 1

If you have any corn starch, put just a little in a cup of hot water and let it disolve then pour it in a little at a time. As for the salty taste I am not sure but I have heard of putting a whole potato in soup and it will take away the salty taste so you might try it.

No, I have been told to just wash the potato and put it in, not peeled.

Answer 2

The salt part you're kind of screwed on once it's salty you're stuck with it. Next time try less chicken base,but to thicken take some flour or corn starch. I prefer corn starch mix it up in some cold water. Then bring the chicken broth to a boil,and then add the starch water mixture

Answer 3

If it is very salty, you may have to add more liquid to counteract the salty liquid. Remove all of the chicken and the dumplings into a separate container and set aside for now. You will need to determine how much liquid you have. Try adding one cube of chicken boullion dissolved in one cup of water before attempting to thicken the liquid. You can also add 1 tsp of sugar per cup of liquid to counteract the saltiness. It wont' make your sauce taste sweet, it will just subdue the saltiness. Once your liquid is to your desired taste, for every cup of liquid, add 1 teaspoon of corn starch. The corn starch must be added to cooled liquid. After determining how much liquid you must thicken ... do this:

If you have 3 cups of liquid, take 1 cup of cooled liquid from what you've drained, and add 3 teaspoons of corn starch into the cup of cooled liquid. (The recipe should be 1 tsp of corn starch per 1 cup of liquid, so if you have 5 cups of liquid, add 5 tsp corn starch, etc.) Mix well until the corn starch is dissolved well. Bring the remainder of the liquid to a boil and slowly add the corn starch mixture, stirring constantly. It will take a few (up to 5 minutes) to thicken. When your liquid is thickened to your satisfaction, return the chicken and dumplings to the sauce.

Answer 4

Mix four tablespoons of flour in two cups of warm water. Stir until mixed completely. Add this to your stock. This will thicken your stock. As for the salty part...........add water if you can or more dumplings to absorb the salt.

Answer 5

CHICKEN AND DUMPLINGS

4 pounds chicken parts
1 cup all-purpose flour, seasoned with salt and pepper
2 tablespoons unsalted butter
1 tablespoon vegetable oil
6 leeks (white and pale green parts only), sliced thin crosswise and washed thoroughly (about 2 cups)
6 shallots, sliced thin (about 1 cup)
6 carrots, peeled, halved lengthwise, and sliced
2 celery ribs with leaves, sliced
1 small bay leaf
1/2 teaspoon dried thyme, crumbled
3 1/2 cups low-salt chicken broth
1/2 cup apple cider or juice

For dumplings
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons minced fresh dill
1 cup plus 3 tablespoons half-and-half


1 cup green peas, defrosted if frozen




Dredge chicken parts in seasoned flour, shaking off excess, and put on a rack.
In a large heavy kettle melt butter with oil over moderately high heat until foam subsides and brown chicken in batches (do not crowd), transferring it to a plate as done, about 5 minutes on each side.

Stir in leeks and shallots and cook 3 minutes, scraping the bottom and stirring occasionally. Stir in carrots, celery, bay leaf, and thyme and cook 3 minutes. Stir in broth, cider, and chicken and bring liquid to a boil. Reduce heat and simmer, covered partially, until chicken is cooked through, 10 to 15 minutes.

Make dumplings while chicken is cooking:
Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in dill. With a fork stir in half-and-half until dough is just blended.

With a large soup spoon scoop out 12 dumplings and arrange over chicken mixture. Simmer chicken and dumplings, covered, 9 minutes. Sprinkle in peas and cook until dumplings are done, about 3 minutes more. (Dumplings are done when a wooden pick inserted in center comes out clean.) Discard bay leaf.

Serves 6.

Answer 6

SUPER QUICK AND DELICIOUS CHICKEN AND DUMPLINGS
2 lbs. chicken (skinless)
1 packet Lipton "Noodles and Sauce"
2 pkgs. refrigerator biscuit dough
1 c. milk

Boil chicken until well done. Remove from liquid and skim off any fat. When cool remove meat from bones. Meanwhile, add "Noodles and Sauce" packet and milk to boiling broth. Add chicken. Pull apart biscuit dough and add to boiling mixture. When dough floats, reduce heat and simmer about 30 minutes.

Answer 7

Unfortunatly, there isn't alot you can do to make soemthing less salty.
Adding corn starch or flour can thicken it up though.

Answer 8

If you like thick, try milk. It gives a softer flavor to it. I also love to use parsley in mine. MMMgood!

Answer 9

I gust add water.