chicken and dumplings reciepe?

Answer 1

3 1/2 pounds chicken pieces
8 cups chicken broth

DUMPLINGS:

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold
1/2 cup water

In a large wide pot, simmer the chicken pieces in the broth until the chicken is tender, 30 minutes or more. Remove the chicken and set it aside. When cool enough to handle, skin and bone the chicken and shred or cut it into bite sized pieces. If desired, skim the chicken fat off the surface of the broth. In a large bowl, thoroughly mix the flour baking powder and salt.
Using a food processor, pastry blender, or two knives, cut in the butter until it is the size of very small peas and distributed throughout the dry ingredients. Add the water and knead 8 to 10 times. If the dough seems too sticky, add a little more flour. Roll the dough out to 1/8-inch thickness and cut into 1-inch squares. Bring the broth to a rolling boil, drop in the dumplings, cover the pot and reduce the heat to simmer. Cook for 10 minutes or until the dumplings are cooked. Overcooking will cause the dumplings to fall apart.

To serve, place the chicken pieces in a bowl and ladle hot broth and dumplings over the chicken.

Serving Size: 6

Answer 2

I start by boiling a whole chicken for about 1 hour, I add some chicken bullion, poultry seasoning and some Italian seasonings, after the chicken is boiled I let it cool off enough to handle and I skin and de-bone the chicken. I take about a cup ( depending on how thick or thin you want the gravy ) of Bisquick and brown it in a frying pan, after browning I add to Chicken and broth. Next I cut and peel a few potatoes and add it. After about 45 minutes the potatoes should be about done, I top with the dumplings made according to the Bisquick package.... Cook covered for 10 minutes and then cook uncovered for 10 minutes.... Sooooooo good this is the exact way my grandma use to make it. Good luck.

Answer 3

Well, I am sure you will get some good ones. So, I give a quick and easy. I just Boil some cut chicken parts, or just use Breasts and cut up after done. Put back into your Broth. IF, it nice skinned Chicken then I boil in a few cans of Chicken Broth and add water as needed. Then cut up some Flour Tortillas and add to your chicken. Add spices as you like. The broth have salt. Use Pepper, Sage stuff that you like. Make some Corn Bread on the side and maybe Green Beans.

Answer 4

Chicken and Dumplings
1 cup all-purpose flour
2 broiler/fryer chickens (2-1/2 to 3 pounds each), cut up
2 tablespoons vegetable 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&r_d=y

Answer 5

* (2-1/2- to 3-pound) broiler/fryer
* 2 Quarts water
* 1 Teaspoon Salt
* 1/2 Teaspoon Pepper
* 2 Cups All-purpose flour
* 1/2 Teaspoon Baking soda
* 1/2 Teaspoon Salt
* 3 Tablespoons Shortening
* 3/4 Cup Buttermilk

Place chicken in a Dutch oven or large kettle; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat,and simmer 1 1/2 hours or until tender. Remove chicken; let it cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside.Bring broth to a boil; add pepper. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times. For drop dumplings, pat dough to 1/4-inch thickness. Pinch off dough in 1 1/2-inch pieces, and drop into boiling broth. To make rolled dumplings, roll dough to 1/4-inch thickness. Cut dough into 4- x 1/2-inch pieces. Drop dough, one piece at a time, into boiling broth, carefully stirring after each addition. Reduce heat to medium-low, and cook 8 to 10 minutes or to desired thickness, stirring occasionally. Stir in chicken.

Answer 6

Poached Chicken and Vegetables:
1 large roasting chicken (6 to 7 lbs), cut into 2 legs, 2 thighs, and 2 breast pieces, each with skin removed; back, neck, and wings hacked with a cleaver into 1 to 2 inch pieces to make stock.
1 large onion, cut into large chunks
2 bay leaves
Salt
3 celery stalks, trimmed and cut into 1 x 1/2-inch pieces
4 medium carrost, peeled and cut into 1 x 1/2-inch pieces
6 boiling onions, peeled and halved
4 Tbsp unsalted buter, softened, or chicken fat from the cooked chicken
6 Tbsp all-purpose flour
1 teaspoon dried thyme leaves
2 Tbsp dry sherry or vermouth
1 Tbsp of heavy cream (optional)
3/4 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Ground black or white pepper

Dumplings:
2 cups all-purpose flour
1 Tbsp baking powder
3/4 teaspoon salt
3 Tbsp butter
1 cup milk
1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)

1 Making the stock.
Heat deep 11 or 12-inch skillet or Dutch oven over medium-high heat. Add hacked up chicken pieces - the back, neck, and wings - and onion chunks (not the boiling onions). Sauté until onion softens and chicken loses its raw color, about 5 minutes. Reduce heat to low, cover, and continue to cook until chicken pieces give up most of their liquid, about 20 minutes. (While chicken stock pieces are cooking, bring 6 cups of water to a boil in a kettle.) Increase heat to to medium-high, add 6 cups of hot water.

2 Cooking the chicken.
Add skinned chicken parts (legs, thighs, breasts), bay leaves, and 3/4 teaspoon of salt, then bring to a simmer. Reduce heat; continue to simmer, partially covered, until broth is flavorful and chicken parts are just cooked through, about 20 minutes. Remove chicken parts and set aside. When cool enough to handle, remove meat from bones in 2 to 3 inch chunks. Strain broth, discarding chicken pieces. Skim and reserve fat from broth and set aside 4 cups of broth, reserving extra for another use.

3 Cooking the vegetables.
While the chicken is cooking, bring 1/2 inch water to simmer in a skillet fitted with a steamer basket. Add celery, carrots, and boiling onions; cover and steam until just tender, about 10 minutes. Remove and set aside.

4 Forming the dumplings.
While chicken is cooking, mix flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Heat butter and milk to simmer and add to dry ingredients. Mix with a fork or knead by hand two to three times until mixture just comes together. (Note: do not overknead! or your dumplings will turn out too dense.) Form dough into balls or lighlty roll-out and use the end of a 2-inch diameter water glass as a mold to cut the dough into even circles. Set aside

5 Making the gravy.
Heat butter or reserved chicken fat in the cleaned large skillet over medium-high heat. Whisk in flour and thyme; cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add sherry or vermouth, then reserved 4 cups of chicken stock; simmer until gravy thickens slightly, 2 to 3 minutes. Stir in optional cream and chicken and steamed vegetables; return to simmer.

6 Adding the dumplings.
Lay formed dumplings on the surface of the chicken mixture; cover and simmer until dumplings are cooked through, about 15 minutes. Gently stir in peas and parsley. Adjust seasonings, including adding generous amounts of salt and pepper. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve immediately.

Serves 6 to 8.

Answer 7

http://www.google.com/search?hl=en&rls=RNWE,RNWE:2004-41,RNWE:en&sa=X&oi=spell&resnum=0&ct=result&cd=1&q=chicken+and+dumplings+recipes&spell=1