Ok, this isnt a question, but an informative answer. This is the best trick to making Chicken and dumplings!!
For the normal chicken broth: chicken stock, onions, cream of chicken soup, garlic salt, chicken boulon(sp?), and of course a whole chicken. The trick is to adress your taste pallet. I personally like high sodium foods and the more fatty and flavorful the better.
--Now the best part about the chicken and dumplings, is the dumplings right?.. Just buy cheap ole' biscuits from the store. Tear them in little pieces and roll into small balls. Drop them in the water once the water is BOILING! it only works when the water is boiling!
There ya go... I pwomise you'll Love it!
2006-12-28 16:16:11 · 5 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
In response to the rather unfriendly accusation earlier...
---Well i was hoping anyone who knows how to handle a stove would know that Chicken and Dumplings require boiling broth... I am too a cook, and the dropping them in at boiling temp is what makes them get cooked fast without making them soggy. It shouldnt take more than a few seconds after dropping them in for them to rise to the top. Once they are risen. The Recipe is complete! :o)
2006-12-28 16:59:00 · update #1
-Nope, the tortillas do not do well for my pallet personally when making dumplings. I like the really fluffy doughey feel of a dumpling. although i have learned that tortillas are a good substitute for cornstrachy items such as making queso and tomatillo sauce.
2006-12-28 17:28:52 · update #2
ummmm...sounds like a plan....thanx
2006-12-28 16:30:53 · answer #1 · answered by classic 6 · 0⤊ 0⤋
obvious you are not a cook. Do you mean the boiling chicken stock to drop the little balls into. Or a new pot of water. Dumplings are supposed to be light and fluffy. These just sound soggy. But i might give it a try.
2006-12-28 16:20:45 · answer #2 · answered by swamp elf 5 · 0⤊ 1⤋
Try using flour tortilla's cut into 1" strips, cut into 2 or 3" pieces, the secret is to cover after dropping them in and letting it simmer for about 20 minutes. I learned this from my Aunt. You can thicken the sauce with a little flour, if you want. I brown my flour for about 6 to 8 minutes in butter or oil first, and just carefully pour it into the pot.
2006-12-28 17:19:12 · answer #3 · answered by TJRN1955 1 · 0⤊ 0⤋
Thank-you for this. I am going to Bookmark it. My family doesn't like Chicken and Dumplings but I love them. Now I will make this recipe for me me me me me!!!! God Bless You.I Cr 13;8a
2006-12-28 16:50:04 · answer #4 · answered by ? 7 · 0⤊ 0⤋
thanks i am always looking for great recipes and this sounds like the perfect cold weather dish....
2006-12-28 16:18:21 · answer #5 · answered by ?! 6 · 0⤊ 0⤋