Chicken and noodle recipe with whole chicken??

Question

I have a whole chicken and want to make chicken and noodles with dumplings. I have never used a whole chicken before and don't know what to do?? Any suggestions???

Answer 1

I LOVE chicken a dumplings. I'm from the south and it is an everyday special!

Wash chicken
Boil until meat is falling off bone (usually around 1 1/2 hrs -2 hrs.)
Remove chicken and bring broth down to a low boil
While chicken is cooling, add frozen dumplings one strip at a time
pick meat off of chicken and put in with dumplings.
turn heat way down and let simmer for about 30 minutes to an hour. The longer the better.

I also add celery, salt, and pepper while boiling the chicken.

Enjoy. Hope this helps

Answer 2

Quarter your chicken. I would not be over concerned with how well you can do this as I expect to take the meat off the bones later. If you can debone, go ahead, it'll make things easier.

Heat a couple Tbs of oil in a pot, add onion, carrot and celery (as much as you want really) Add chicken and allow to brown (color is flavor. Just cover with water and simmer (covered) until the meat wants to fall off the bone. Skim the fat off the top. Drain, reserve stock, and remove bones. Add meat, more onion, carrot and celery (if you want) a can or two of stock won't hurt if you don't have much flavor.

Noodle AND dumpling?

How 'bout just dumpling? I like to use pre-packaged biscuits. Cut them into thirds and dredge in flour. Add to boiling soup. They are done when fluffy and dry in the middle!

This whole dish can be completed in less than two hours. I prefer to start with one of those pre-roasted chickens from the grocery.

Answer 3

Place the whole chicken in a large pot and boil it until the chicken is done and easily removed from bone. Remove chicken from pot and set aside. Place wax paper on your counter and in a bowl mix flour, salt and pepper with water to make dough. Roll the dough out on the wax paper and then cut into strips. Place the strips in the broth left in the pot from cooking the chicken. As the pastry cooks in the broth remove the chicken from the bone and put the meat back into the pan with the pastry. It is very simple and inexpensive.

Answer 4

Leave whole or cut into pieces (with herbs, salt, pepper, cut carrots, celery, and onion to make chicken broth) then boil it in a pot with water to just cover. Cut the chicken down the breast bone (through the center, lengthwise) then cut off the drumsticks, and thighs, and wings. After boiling through until cooked fully (probably 30 minutes-- you can test by taking out the largest piece of meat, then cutting through to see if the inside is pink and not cooked through) then let it cool so you can shred the meat off the bone without burning yourself.

Strain the broth through a cheese cloth. You can use this broth for your recipe or save it in the freezer for later.

Answer 5

Clean the chicken thoroughly, remove all gibblets (neck/gizzard/liver/heart) and discard (give to the cats). Place the chicken (whole) in a pot of water with: 1 cup each chopped onion, carrots, celery. 3 garlic cloves smashed. 2 bay leaves crushed. 1 teaspoon salt. 1/2 teaspoon pepper. Cook on med/low heat ALL DAY, add water periodically. 1 hr before dinner remove chicken, set aside to cool. Defat the broth. Taste, add more salt/pepper if needed. When chicken is cool to handle, debone chicken and return to pot (give skin/etc NOT BONES to the cats). Add enough water to be sure chicken is covered. Make dumplings:

INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup shortening
1/2 cup milk

DIRECTIONS
Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling chicken stock. Cover tightly and boil gently for 8 to 10 minutes.

Serve hot in pasta bowls, enjoy!

Answer 6

You'll have an easier time if you cut the chicken up before you cook it. Take a big, sharp knife and cut at the joints - bend the limbs (drumstick, thigh, wing) to see where the joint is. After you've taken the limbs off, cut the chicken in half lengthwise, so you cut through the ribs and have a top half (breasts) and a bottom half (back). Then you split the breasts lengthwise, and cut the bottom half in two, crossways.

Answer 7

Hey visit http://cookbook.batcave.net

Answer 8

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