Chicken and Dumplings
* 1 3-pound chicken
* 4 cups water
* 2 cups chicken broth
* 1 carrot, roughly chopped
* 1 medium onion, cut into quarters
* 1 stalk of celery, roughly chopped
* 1 teaspoon salt
* 1/4 teaspoon freshly ground pepper
* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3 tablespoons shortening
* 1 cup buttermilk
Place the chicken in a Dutch oven or other large pot, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle. Remove the carrot, onion and celery pieces from the broth and discard. Reserve the broth.
Bone the chicken, discarding all skin, bones and cartilage, and tear meat into bite-size pieces. Set aside. (You can do this part the day before, if you like. Just refrigerate the boned chicken -- well covered so it doesn't dry out -- and broth.)
For the dumplings, combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.
For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.
For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into strips, no larger than about 2 x 2 inches. (The dumplings will plump up when they are cooked.)
If you have prepared the chicken in advance and refrigerated it, return it and the broth to your big pot and bring it to a boil. Then, with a very large slotted spoon or ladle, dip the boned chicken out of the broth, cover it and keep it warm. With the chicken broth at a low rolling boil, drop in the dumplings, one or two at a time, and reduce the heat to medium. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 10 minutes. The flour in the dumplings will thicken the broth, and it is absolutely not necessary to thicken it further.
Return the boned chicken to the mixture and simmer until heated through. Add the freshly ground black pepper and remove from heat. Makes 4 or 5 servings, depending upon appetites. I've seen two hungry men put away this entire recipe.
Remeber: If you are cooking a whole chicken, it is fairly easy to remove as much of the skin as possible to avoid a lot of fat. Also, unless you use a really deep, narrow pot, the chicken isn't likely to be covered by the cooking liquid. So turn your chicken up sidedown; that is, cook it with the breast side down, to prevent drying.
Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result.
2007-02-04 15:16:19
·
answer #1
·
answered by ms.hunnipot32 2
·
0⤊
1⤋
Chicken with Dumplings Ingredients: A hen or 5-6 pounds of chicken 1 quart of water 1 cup of milk 1 teaspoon of salt 1 egg 1 egg yolk 1 tablespoon of shortening 3 cups of flour Season salt (season to suit taste) A picture of this dish is available on the CD. Click here for your copy. Equipment: Large pot Measuring cups Measuring spoons Rolling pin Bowl Instructions: Put water into a large pot and bring to a boil. Cut the hen/chicken into pieces. Place the pieces into the pot of boiling water. Reduce heat and simmer for about 2 ½ hours or until tender. While the hen/chicken is cooking, make the dumplings: Combine the milk, salt, eggs, shortening, and flour in a bowl. Stir ingredients until a ball forms (add more flour if needed) Use a rolling pin and roll out the dough into a very thin sheet. Cut the dough into 1- inch strips. Then cut the dough into ½ inch squares. Once the meat has completely cooked, separate the meat from the bone. Drop the bones back into the pot and lay the meat aside. Then add the dumpling squares into the pot a few squares at a time until all the dumpling squares have been added. Cook the dumplings until they are completely done. (They should float when they are completely cooked.) Then add the meat back into the pot with the dumplings. Add season salt. Serve and enjoy. NOTE: Leaving the bones in the pot keeps the dumplings from sticking to the bottom and burning.
2016-05-24 10:32:25
·
answer #2
·
answered by Anonymous
·
0⤊
0⤋
Chicken and Dumplings:
1 3 1/2- to 4-pound rotisserie chicken, meat shredded
1 10-ounce package frozen mixed vegetables
1 10.75-ounce can condensed cream-of-mushroom soup
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 10-count tube refrigerated biscuits
Heat oven to 400° F.
Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl. Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 30 minutes. After 15 minutes, place the biscuits on a baking sheet and bake until the biscuits are golden brown and cooked through, about 15 minutes. Remove both the casserole and the biscuits from the oven. Uncover the casserole, place the biscuits on top, and serve.
Yield: Makes 4 to 6 servings
2007-02-04 16:53:15
·
answer #3
·
answered by Girly♥ 7
·
0⤊
0⤋
Chicken and Dumplings
Ingredients:
4 large skinless, boneless chicken breast halves - cut into strips
4 cubes chicken bouillon
2 stalks celery, chopped
1 small onion, chopped
1 sprig fresh parsley, chopped
salt and pepper to taste
1/2 cup cornstarch, to thicken broth
Dumplings:
2 cups all-purpose flour
1 egg
1/2 cup sour cream
1/2 cup chicken broth
Directions:
Bring a large pot of salted water to a boil. Add chicken, bouillon, celery, parsley and salt and pepper to taste. Cook for 45 minutes or until chicken is no longer pink inside. Reduce heat to low and continue to simmer.
To Make Dumplings: While chicken is cooking, combine the flour, egg, sour cream, and chicken broth in a medium bowl. Mix well and roll dough out on a floured surface. Cut into small squares and drop into boiling chicken broth. In a small bowl, mix together corn starch and enough water to form a thin paste; stir into broth. Continue to simmer for 5 to 10 minutes, or until dumplings are light and puffy.
2007-02-04 15:26:12
·
answer #4
·
answered by Steve G 7
·
0⤊
1⤋