Place chicken, water, onion, celery, carrots, bay leaf, and salt in 8-10 quart stock pot or dutch oven. Cover and simmer until done, about 1 hour. Let cool and remove chicken from bones. Refrigerate chicken. Throw bones back into stock and simmer another 1/2 hour. Strain stock and cool. You can do it to this up to a day ahead if you choose. When ready to finish recipe, remove any fat that has solidified on top.
Dumplings:
Mix flour, baking powder, and salt. Cut in butter. Add egg and mix in. Gradually add chicken broth. It will be very wet. Add 1/2 cup flour to the top of a cutting board and spread it out. Add 1/2 of the batter on top of the flour. Roll it over a couple of times in the flour. Roll out to about 1/4 inch thick. If there is extra flour don't worry about it, as it will help to thicken the gravy.
Cut dumplings in 1 inch squares. Bring broth to a boil and add dumplings. Cook for 15 minutes and add thickening.
To thicken: add 4 Tbsp. flour to 6 Tbsp. water and gently stir into broth being careful not to break dumplings. Cook another 10 minutes over low heat.
By Jodi from Aurora, CO
Below you can read previous posts and comments about this topic. The discussions on this page have been archived 5 times. Select a discussion and read the feedback here.
(Archived Feb 20, 2011)Chicken and Dumplings
Cut chicken into serving pieces. Cover with water and cook slowly until almost tender. Add finely chopped onion, celery leaves and seasoning. Cook 15 minutes, and then add the dumplings to the boiling broth and meat. To make the dumplings: Stir dry ingredients together. Add beaten egg and milk. Stir until well blended. drop dough from a teaspoon into boiling chicken. Cover tightly. Cook 12 more minutes. Do not uncover until ready to serve.
By Robin from Washington, IA
(Archived Sep 18, 2009)Chicken and Dumplings
Put chicken in a large Dutch oven with enough water to cover plus about 2 inches. Add chicken seasoning, celery, and carrot. Bring to a boil on high heat, then reduce heat and simmer, covered until meat can be easily removed from the bones. Remove the chicken from the pot and set aside until cool enough to handle.
Meanwhile, strain the liquid and return to the pot, throwing out the vegetables or reserving for another use. When chicken is cooled, remove from the bones and return to the liquid in the pot. Bring back to a boil.
Mix the remaining ingredients to form a dough and spoon into the boiling liquid in the pot. Cover pot and simmer for 15 minutes. DO NOT PEEK! After the 15 minutes uncover the pot add salt and pepper if needed and enjoy!
I serve this with big slices of crusty bread and a salad on the side.
By Lighthouselady
Feedback:
By BonnieAngel
(Archived Sep 18, 2009)Chicken and Dumplings
Source: A lady I took care of in the 80's.
By castleberrycc from St. Ann, MI
(Archived Sep 13, 2006)Chicken and Dumplings Recipe
Prettyptbull (07/23/2006)
Answers:
By Faye Clayton
By seamstress
You can't beat this "quicker-than-take-out" meal for speed and flavor, great option when you need to eat now.
7 Minute Dinner
Serves 2 to 3 people
Place Chicken broth and cooked chicken in microwave safe 1 1/2 quart size container (like corningware) Heat for 3 to 4 minutes remove from microwave. Add stuffing mix and any seasoning packet that may come with it, stir to mix. Place back in microwave and heat on high for 60 to 90 seconds, remove, fluff and serve.
*The generic versions of the stuffing mix also work very well with this recipe if you are tight on money and time, it's a great option to try.
**If you double the recipe, adjust your cooking container size to a 2 quart size and cooking time, 2 cans of chicken broth, will take about 4 to 5 minutes to heat sufficiently, The stuffing should still take about 60 to 90 seconds to fully heat and absorb the moisture from the broth.
7 minute dinner bowl
Serve with a salad or a side of vegetables and you have a complete meal ready in a snap. This may not be what you want to make this every day, but on those no time to cook days, you still have to eat, this is a tasty and quick alternative.
Try this recipe using canned ham and stuffing for pork for a different flavor, or add some veggies to the broth before heating for a more complete meal. (07/20/2006)
By seamstress
By Jeneene
Chicken & Dumplings For the Chicken:
Chicken and Dumplings is just about the most delicious creation to ever come out of the deep South. Pure comfort food, of the highest order. There are as many ways to make it as there are cooks who specialize in it. After much trial and error, I have discovered the key to making good Chicken and Dumplings. It must be started the day before. This give the broth a chance to cool down so you can lift the fat off of it. The fat in the broth makes for an indigestible mess.
So start the day before. Get out a very large pot, 5 quarts or bigger. Put the chicken into the pot and pour the water over it. The chicken should be covered with water, if it isn't add more, until it is. If you use chicken leg quarters, use about 4 of them to make three pounds. Now bring the chicken to a boil on the back of the stove. Put a lid on the pot, or a pizza pan, and reduce the heat to medium-low. It should still simmer, but sort of slow and easy like, the same way the sun sets on a hot summer day in the south, not energetically, but sort of lazy like instead. Now let the chicken simmer like that for a full two hours. Longer if the chicken was partially frozen when you put it in. You want the meat to fall off the bone. When the chicken is good and tender, remove it from the broth. Try to make sure there are no sneaky bones which have worked there way to the bottom of the broth. If you find any, just fish them out. I do this with a slotted spoon, and a fork. The chicken is hot, so be very careful not to burn yourself. Collect your chicken in a dish or bowl and let it cool down. Let the broth cool down too. Then put the whole pot of broth into the fridge overnight.
When the chicken is cool enough to handle, remove the meat from the bones. Discard the skin, or give it to a grateful pet lurking nearby. Toss the bones away. Put the chicken in a bread bag or quart size canning jar and keep it in the fridge until tomorrow.
The next day get the big pot out of the fridge and lift off the cake of fat which will be solidified on top. Toss it out. Now bring the broth to a boil on the stove over high heat, adding the chicken bouillon and pepper. When the broth is boiling, add the chicken meat from the fridge. Reduce the heat so that is barely simmers, in that lazy southern sunset way. Taste it carefully and add salt if you think it needs it, probably it doesn't, but make sure first.
While the broth is starting to cook on the stove prepare your dumplings. Get out a big bowl and mix up the oil and milk. Add the flour, baking powder, salt and sugar. Mix it up to a stiff batter, like for drop biscuits. Set it aside until you need it.
When the broth and chicken are simmering slowly, it is time to drop in the dumplings. Take small rounded scoops of the dough with teaspoon and drop them into the simmering broth, on top of the boneless chicken. Keep dropping the dough blobs until you have scraped the bowl clean. Now put the lid, or a handy pizza pan over the pot and let it simmer for 20 minutes. Do not peak. Let the dumplings simmer covered for the full 20 minutes.
The thing about dumplings is that they cook partly from the boiling broth and partly from the steam. The steam is what makes the fluffy, and the simmering broth is what cooks them all the way through. So just trust me and don't peak while the dumplings are cooking. When the time is up, serve the chicken and dumplings right away. The broth will have miraculously thickened into a rich gravy, the dumplings will be fluffy and the chicken will be a savory gift from the heavens (or the cook). I serve it in cereal bowl with instant mashed potatoes, green beans, and brownies. Orange juice is good with it too, he citrus flavor sort of feels good on your tongue in between bites of the chicken.
This recipe serves 8 folks pretty well.
It may seem like a lot of work when you read this recipe, but it really isn't. The first day, the hardest part is taking the bones out of the chicken, and that really only takes about 15 minutes, after the meat is cooled down. And the second day, the whole process takes about 30 minutes from when you start it to when you eat it. The other charm of this dish, is that if you have little else beside chicken leg quarters (often less than 50¢ a pound), flour and a little milk, you have a dish fit for royalty. This is one of the best recipes in my whole collection. (Source: http://www.hillbillyhousewife.com/ (07/21/2006)
By mef1957
By linda
By Debbie52
By Debbie52
(Archived Mar 01, 2005)Chicken and Dumplings
Thank you,
JoJo
Answers:
Also a good site to visit is Betty Crocker Bisquick have lots of ideas.
Dumplings
By Corkey
By K Young
By peggy
By Faye Clayton
By lorac456
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