Whats a good chicken and dumplin recipe?

Best Chicken and Dumplin Recipe





1. Ingredients1 (2 to 3 pound) whole chicken


2 cups all-purpose flour


1 teaspoon baking powder


1 cup hot chicken broth


1 egg





Nutrition Info Per Serving:





Calories: 1152 kcal


Carbohydrates: 64 g


Dietary Fiber: 2 g


Fat: 60 g


Protein: 81 g


Sugars: 1 g


About: Nutrition Info





2. Cooking Directions


In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.


TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.


Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.


Yield: 3 servingsWhats a good chicken and dumplin recipe?
This one's easy. You'll need 1 pound of chicken thighs, one can of condensed celery soup, and one can of frozen biscuits, such as Pillsbury's. In a large pot, cover the chicken thighs with water, and simmer for about 45 minutes. Remove chicken, save the water. When chicken is cool enough to handle, remove the meat from the bones. Place the chicken in a saucepan and add the celery soup, plus two cans worth of the water the chicken was simmered in. Open the can of biscuits and roll the dough into small balls. Add the balls to the saucepan. Simmer for 20 minutes.Whats a good chicken and dumplin recipe?
Here's the best and easiest I've made. Everyone thought I'd worked all afternoon, when it only took about ten minutes or so to assemble. I highly recommend it - everyone went back for seconds, and some for thirds:





Ingredients:


Ready-cooked Rotisserie chicken, in deli section at most grocery stores. (Go for a mild flavor like regular or lemon pepper)





1 to 2 boxes of Emerils All Natural Chicken Stock (delicious)


Amount depends on number of people you're serving or how ';soupy'; you like you're dumplings. We used 2.





1 can evaporated milk





1/2 stick butter





1 can Grand biscuit dough - buttermilk homestyle flavor


(8 biscuits per can)





Seasonings: Onion Powder (1-2 tablespoons), salt and pepper (2 teaspoons each, or to taste) - the amounts of seasoning are appoximate and should be adjusted to suit your taste.





1-2 chicken boullion cubes.





1 can cream of chicken soup





Garnish: Shredded sharp cheddar cheese and Hormel picnic style bacon bits.





Preparation:





In large pot, bring chicken stock, evaporated milk, butter and seasonings to a slow simmering boil over medium heat.


While this is cooking, separate biscuits and flatten them with the palm of your hand. Cut them into long narrow strips (3-4 strips per biscuit) and slowly drop into the simmering broth. Return to slow boil, reduce heat and cook for 20 minutes or until dough reaches desired doneness.





While that is cooking, remove the skin from the rotisserie chicken, and remove meat from the bone. This will be so tender, moist and flavorful - and the meat should practically fall off the bone so this is no big deal. Shred meat as you go and add to simmering pot during the cooking process.





Add chicken bouillion, cream of chicken soup, and additional seasonings if desired. Return to low simmer for additional ten minutes, stirring occasionally.





Serve with shredded cheese and bacon bits if desired, but it is also wonderful without this garnish. It is so easy - tastes like Mom or Grandmom used to make, but in a fraction of the amount of time. A HUGE hit in our household....





Good luck!
FAVORITE CHICKEN AND DUMPLINGS





Chicken Preparation:





1 4 lb broiler or roasting chicken


2 quarts water or chicken broth


1 teaspoon bouillon powder


2 tablespoons fresh parsley


1 onion, whole


1 bay leaf (optional)


2-3 cloves garlic, crushed


pinch of black pepper


1/2 lb baby carrots


2-3 stalks celery, whole, plus leaves





Wash chicken, inside and out. Place in a large enough pot to cover with about 2 quarts of water or chicken broth and bouillon powder (a bouillon cube or soup base may be substituted. Add celery, a bay leaf (optional), parsley, pepper, onion and garlic. Bring the pot to a boil and then reduce heat immediately to low; simmer for 60-90 minutes until chicken is very tender.


Remove chicken from the broth and set on a dish to cool. Add the baby carrots to the broth and cook carrots on medium until tender (about 15-20 minutes). Remove carrots using a slotted spoon and set aside. Continue to simmer the broth over low heat while preparing the dumplings.





When chicken becomes cool enough to handle, cut into bite size pieces, removing bones and skin. Set de-boned chicken aside.








Dumplings:





2 cups flour


2 teaspoons baking powder


1/2 teaspoon salt


1/3 teaspoon baking soda


1 1/2 teaspoons sugar


2 tablespoons cold butter


1 cup buttermilk








In a medium bowl, combine flour and salt; cut in shortening using a pastry blender or a large fork (pastry makers mix in the shortening using their hands - if you want to try, dip your hands in ice cold water for a minute, then dry your hands first; it's important not to melt the butter!)


Add cold buttermilk, a few spoons at a time, mixing the dough from the outside in with fork until a dough forms (do not overmix - about 2 minutes total).





Roll dough out on a work surface which has been lightly sprinkled with with flour to prevent sticking. Roll dough out thinly, about 1/8'; thick, then slice into strips, each about 2 inches in length.





Gently drop the dumplings into the simmering chicken broth. Stir them gently to prevent sticking. Add chicken, pepper and butter and simmer for another 10 minutes or so before serving.





Serve with the carrots on the side and sprinkle the chicken and dumplings with a bit of chopped parsley, if desired.





Variations: Add 1/4 teaspoon each of rubbed sage and/or onion powder to chicken broth for added flavor. Sometimes we serve this with sliced mushrooms, too. Simple add them to the broth during the last 10 minutes.





This dish will become your family's favorite comfort food and is just as well received when guests arrive.
check out grouprecipes.com they have everything.
Chicken and Dumplings Recipe





This chicken and dumplings recipe is the perfect choice for a night when you want true comfort food. It's a hearty dish that's easy to make and easy to gather the family around the table for.





The aroma of good home cooking will fill your home as the chicken soup simmers slowly; creating a flavorful base for moist and tender dumplings. Remember when cooking chicken and dumplings to ladle the broth over the dumplings instead of stirring once you add them. This keeps the dumplings firmer and creates less shrinkage from the batter dissolving into the chicken gravy/broth.











Chicken and Dumplings


Ingredients:





1 whole chicken, cut up (2 1/2 - 3 pounds)


2 stalks celery, chopped


1 teaspoon salt


1/4 teaspoon pepper


parsley


poultry seasoning


1 (10 3/4-ounce) can cream of chicken soup











Dumpling Ingredients:





2 c. flour


2/3 c. milk (whole milk)


4 tsp. baking powder


2 tsp. butter


1/2 tsp. salt











Directions:





1. Place chicken in a large pot with celery, parsley, poultry seasoning, salt and pepper to taste. Cover with 4 quarts of water.





2. Simmer for 2 hours until tender. Remove meat from bone, return chicken meat to pot and broth. Add the cream of chicken soup and simmer gently.





3. Mix flour, baking powder and salt. Work in the butter with fingertips. Gradually add the milk.





4. Roll into golf ball sized balls, then flatten to 1/2 inch thickness.





5. Drop carefully into the hot broth and simmer the chicken and dumplings 10 minutes longer, making sure to ladle broth over the dumplings to submerge them as they cook.





Chicken and Dumplings Recipe





Ingredients


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)





Method


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). Saut茅 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.








Chicken and Dumplings





.


INGREDIENTS:


4 pounds Chicken


1 teaspoon salt


1 Carrot


2 Celery


1 Onion


2 Chicken bouillon cubes


1/4 cup Butter


1 cup Flour


1 oz Sherry


1 tablespoon Lemon juice


Salt


.


Dumplings:


1 1/2 cups Flour


2 teaspoons Baking powder


1/4 teaspoon Salt


3 teaspoons Shortening


3/4 cup Milk


PREPARATION:


Place chickens in large kettle with 1 teaspoon salt; cover with water and bring to a boil. Simmer until chickens are tender. Remove chickens from pan and set aside. Remove backbones. Add chopped carrot, celery and onion and simmer 30 minutes.





Add chicken stock base and remove from heat. Strain and reserve stock.


Melt butter and stir in 1 cup flour until mixture smooth. Add to strained reserved chicken stock. Simmer 5 minutes. Add sherry and lemon juice, and salt and pepper, to taste.





For dumplings, combine 1 1/2 cups flour, baking powder, and 1/4 teaspoon salt in mixing bowl. Cut in shortening until mixture resembles meal. Stir in milk until just blended. Place about 1/2 inch water in saucepan with wire rack that comes 2 to 3 inches above water line. Cover rack with lightly oiled waxed paper, oiled side up. With water gently simmering, drop dumplings by tablespoons onto waxed paper, leaving room in between for expansion. Steam 8 minutes, uncovered, then cover and steam 7 minutes longer. Meanwhile, remove skin from cooked chickens and bone, if desired. Cut in large pieces. Place chicken pieces in casserole. Arrange dumplings over chicken. Cover with sauce.





Best Ever Chicken and Dumplings


Recipe #74395 | 3陆 hours | 30 min prep | SERVES 6 -8





Ingredients


Roasting Chicken


1 (3 lb) whole chicken


salt and pepper


4 ounces unsalted butter


1 lemon, halved and juiced,reserve the lemon halves


1/4 cup chopped fresh rosemary


1/4 cup chopped parsley


1/4 cup chopped thyme


1 onion, cut in half


4 cloves garlic, halved


fresh whole herb (garlic thyme and parsley sprigs)


For Chicken Stock


2 tablespoons olive oil


2 carrot, cut in large chunks


2 stalks celery, cut into large chunks


1 onion, cut in halves


1 head garlic, cut in half


reserved chicken bones


2 quarts cold water


2 bay leaf


4 sprigs fresh thyme


4 sprigs fresh parsley


For the supreme sauce


2 tablespoons butter


1 tablespoon oil


1/2 cup celery, diced


1/2 cup carrot, diced


3 cloves garlic, minced


2 bay leaf


6 tablespoons flour


6 cups of the chicken stock


1/4 cup heavy cream


salt %26amp; pepper, for flavor


For Dumplings


2 cups flour


1 tablespoon baking powder


1 teaspoon salt


2 egg


3/4-1 cup buttermilk


Directions


1For the Roasted chicken Preheat oven to 375 degrees.


2Remove neck and giblets from cavity of chicken and discard them.


3Rinse the chicken and cavity with cold water inside and out.


4Pat dry with paper towels.


5Season body and cavity of chicken generously with salt and pepper.


6In small bowl mash together the lemon juice, chopped herbs, and butter.


7Rub the herbed butter all over the chicken as well as under the skin.


8Put the lemon halves, onion, garlic, and whole herbs inside the cavity of chicken.


9Tie the chicken legs with twine.


10Roast in oven breast side up for 1 hour or until done and no longer pink.


11Shred the meat when cool enough to handle.


12Discard the skin and SAVE the chicken bones for the stock.


13Chicken Stock: Coat a large stockpot with olive oil.


14Place over medium heat.


15Saute the veg.


16in pot for 3 minutes Add the reserved chicken bones, herbs, and water.


17Simmer for 1 hour.


18Strain the stock to remove the solids and set aside.


19Dumplings: Sift the dry ingredients in a large bowl.


20In a small bowl lightly beat the eggs and milk together.


21Pour the liquid in the dry ingredients and gently fold.


22Mix just until the dough comes together.


23It should be thick and cake like.


24Cover and set aside while making sauce.


25Supreme Sauce: Melt butter and heat the oil over medium heat in dutch oven.


26Add carrots, celery, garlic, and bay leaves.


27Saute until vegetables are soft (about 5 min or so).


28Stir in the flour to make a roux.


29Continue to stir and cook for about 2 min to coat the flour and get rid of the starchy taste.


30Slowly stir in chicken stock, one cup at a time.


31Stir well after each addition.


32Let sauce simmer until thick enough to coat back of a spoon, about 15 min.


33Stir in heavy cream.


34Fold reserved shredded chicken in sauce and bring up to a simmer.


35Add salt and pepper to taste.


36Dumplings: Using 2 spoons, drop by heaping tablespoonfuls into hot mixture.


37The dumplings should cover the top of sauce but not be touching or overcrowded.


38Let the dumplings poach for 10 to 15 min until