May I please have a chicken & dumplings recipe that does *not* contain shortening?

Question

Thank you.

Answer 1

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 2 teaspoons baking powder
* 1 teaspoon dried thyme
* 1 teaspoon dried parsley
* 1 teaspoon dried oregano
* 3 tablespoons butter
* 3/4 cup milk

DIRECTIONS

1. In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
2. Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.

Answer 2

here it is..

Chicken and Dumplings

Ingredients:

Chicken:
1 (2 1/2-pound) chicken, cut into 8 pieces
3 Ribs celery, chopped
1 Large onion, chopped
2 Bay leaves
2 Chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
Dumplings:
2 cups All-purpose flour
1 teaspoon Salt
Ice water
House Seasoning:
1 cup Salt
1/4 cup Black pepper
1/4 cup Garlic powder

Preparation:

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

Answer 3

Whenever I see a recipe for chicken and dumplings, I always use butter in place of the shortening and they turn out just fine. I've found the best dumpling recipe calls for the dumplings to be covered for the first 10 minutes and uncovered for the next 10 minutes so if your recipe calls for that, be sure and do it. Now if you are trying to do a recipe that doesn't contain fat (like a low-fat/low cholesterol diet), I always use Promise Ultra Fat-Free spread and they turn out great. I cut the spread into the flour.

Answer 4

I make a simple dough out of flour and water ( however much you need for your dish ) bring 8 cups of chicken broth to a slow rolling boil and drop teaspoonfuls of batter into the broth. stir every few mintutes to insure they arent sticking. season with lots of salt, pepper, and chicken! hope this helps!

Answer 5

I go ahead and make biscuit dough from scratch and instead of using shortening I use canola oil in its place or you could use soft shell tacos shells for the dumplings just tear them and add to your pot.

Answer 6

This might sound odd but it's really easy and delicious. Boil a chicken, de-bone chicken and set aside. Take a 10 pack of flour tortillas and rub flour in to each one. Cut in to squares. bring broth to a boil and drop tortilla pieces in one at a time, constantly stirring. The flouring of the tortillas makes a nice creamy base and using tortillas eliminates the weird doughy texture. Let them boil until they double in thickness. Add chicken. (Add garlic, pepper and salt to desired amount) It sounds weird but I haven't met someone that doesn't like it yet.

Answer 7

Replace the lard with butter or margarine.