Chicken And Dumplings Excellent Food

CLASSIC CHICKEN AND DUMPLINGS RECIPE

Steps:

• Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
• Add the celery, carrots, onions, thyme, and garlic to the chicken drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
• Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
• Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk , and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve the chicken and dumplings sprinkled with parsley.

CHEF JOHN'S CHICKEN AND DUMPLINGS

Steps:

• Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.
• Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
• Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.
• Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.
• Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.

CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
• Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
• Remove chicken and let stand until cool enough to handle.
• Remove skin from chicken and tear meat away from bones.
• Return meat to soup; discard skin and bones.
• Add more salt and pepper to taste, if desired.
• Return soup to a simmer.
• In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
• Drop by tablespoonfuls into simmering soup.
• Cover and simmer for 15 to 20 minutes.
• Serve immediately.
• Yield: 4 to 6 servings.
• *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.

CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.
• In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.
• For the stock: Coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.
• For the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.
• For the sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
• Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
• Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.

THE BEST CHICKEN AND DUMPLINGS

Steps:

• Start with a large heavy bottom pot that has a lid (like an enameled cast iron pot or Dutch oven) over medium heat.
• Add the olive oil. Once it is hot add the onions, carrots, celery and garlic. Sauté for about 7-8 minutes, stirring often, so the onions are nice and soft.
• Stir in the onion powder, turmeric, salt, pepper, and chicken base, so it coats the veggies.
• Pour in the chicken broth, water and add the bay leaf. Give everything a good stir.
• Simmer over medium heat for 20 minutes, until the carrots and celery are just fork tender.Go ahead and make the dumpling dough at this point and set aside until the stew is done simmering. See instructions below.
• Remove the bay leaf and discard. Stir in the cooked chicken.
• Increase the heat to medium-high to bring the pot to a gentle boil. Drop tablespoons full of the dumpling dough into the simmering broth. PRO TIP: Resist the urge to stir the dumplings!!!! They will have a better texture if you let them simmer/steam.
• Once all the dumplings are in the pot, lower the heat to medium-low and pop the lid on. Let the dumplings lightly simmer for 15 minutes without disturbing!
• Meanwhile, in a small bowl mash together the flour and butter (Beurre Manié) until it is combined. Set aside.
• Remove the lid and pour in the heavy cream and frozen peas. Lightly stir in the flour/butter thickener. Let it simmer over low heat for another 5 minutes. The heat will thaw the peas and thicken the stew.
• Remove from the heat and let it cool for 5-10 minutes before serving.

CHICKEN AND DUMPLINGS

Steps:

• Bring chicken stock to a boil. Add chicken and turn to simmer. Cook 20 to 25 minutes, then remove chicken. Cut into bite size pieces and set aside.
• Add butter to still simmering broth, then turn off heat and let butter melt.
• Beat 4 egg yolks until fluffy. Slowly add 1 c of the broth with butter to eggs. Add a tablespoon at a time and whisk for the first 3-4 additions to prevent eggs from scrambling.
• Add pepper and flour 1 c at a time. Mix with a fork until it forms a slightly sticky dough. Depending on humidity, you need anywhere between 2-3 cups of flour.
• Roll out dough on lightly floured surface to 1/4" thick. Cut into strips.
• Bring broth back to a boil and add salt. Drop in noodles a few at a time. Cook until all dumplings rise to the surface, then simmer 3 minutes more.
• Add cut up chicken, stir and let broth reduce to desired consistency.

EASY CHICKEN AND DUMPLINGS

Steps:

• Chicken Instructions
• Place the chicken/broth ingredients in a soup pot and bring to a boil. Cover

CHICKEN AND DUMPLINGS

Steps:

• In a large bowl combine water and better than bouillon to make chicken broth. Place in the microwave for 3 minutes. Remove and stir well. Set aside.
• In a large stock pot over medium heat, add carrots, celery, onion, and 4 tbsp butter. Stir well to combine. Let cook for 10 minutes, stirring often to ensure that the onions don't burn.
• Add 1/2 cup flour and stir to combine. Add chicken broth and bring to a boil.
• Add the shredded chicken, Italian seasoning, garlic powder, onion powder, salt, and milk. Stir well. Turn temperature to low and let simmer while making the dumplings mixture.
• In a separate bowl sift Bisquick using a mesh strainer. Dump leftover Bisquick lumps in the garbage. Add salt, garlic powder, and Italian seasonings. Use a whisk to mix together.
• Pour milk and melted butter. Use a spoon to combine ingredients. Note: Don't overmix the batter. Mix until just combined.
• Using a small cookie dropper, or regular tablespoon measuring spoon, drop spoonfuls of dumpling mixture into the simmering pot. Don't stir the dumplings in, just let the dumplings fall into the simmering liquid.
• Cover pot and let cook for 15 minutes. Uncover, and using a large spoon gently turn over each dumpling. Let simmer for another 2-3 minutes.
• Serve and enjoy. Optional to garnish with a little chopped parsley.

OLD-FASHIONED CHICKEN AND DUMPLINGS

Steps:

• Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray.
• Place chicken breast on the baking sheet and Drizzle a little olive oil on the chicken and season with salt and pepper.
• Bake chicken for about 45 minutes. Once the chicken is cooked, shred it with two forks.
• Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stove top while you make the dumplings..
• In a medium bowl, combine flour and baking powder. Then add in cubed butter.
• Combine using your fingers, fork or pastry cutter.
• Pour in the milk. Mix it all together.
• Dust your counter with a generous amount of flour. Place dumpling dough on the counter and dust it with more flour.
• With a rolling pin, roll the dough out to about 1/4" thickness. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
• Using a knife or a pizza cutter, start cutting out your dumplings into squares.
• Dust dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.
• Bring chicken broth up to a boil. Add in shredded chicken and stir.
• Begin adding dumplings one at a time so they don't all stick together. Stir frequently while adding them.
• Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth.
• Take one out and taste test it. It shouldn't have a doughy taste anymore.

CHICKEN AND DUMPLINGS WITH BISQUICK

Steps:

• Cut chicken thighs into bite sized pieces.
• Heat a large pot over medium-high heat.
• Add the butter to the pot.
• Once the butter is melted, add the chicken pieces to the pot.
• Cook the chicken until only a little pink remains.
• Add the diced onions to the pot and continue cooking the chicken and onions until the onions are translucent.
• Add the flour to the pot.
• Stir well and continue cooking for a few minutes.
• Add the condensed chicken broth and stir until the chicken broth starts to thicken.
• Add the milk to the pot and stir well again.
• Bring the liquid to a boil.
• While you wait for the liquid to boil, dump the Bisquick and milk into a medium mixing bowl.
• Stir until a sticky dough forms.
• Divide the dough into balls approximately 1/2 an inch in diameter.
• Once the liquid is boiling, drop the dough balls into the pot.
• Stir, cover the pot and reduce the heat to medium-low.
• Leave the chicken and dumplings to cook for 10 minutes.
• After 10 minutes add the peas, carrots, corn, salt, pepper, ground sage, garlic powder and onion powder to the pot.
• Stir well and continue cooking, this time uncovered, for 5 minutes.
• Serve and enjoy!

CHICKEN AND DUMPLINGS (((EXCELLENT)))

Steps:

• In a stockpot, place the chicken covered with water.
• Heat to a boil and after 5 minutes of boiling, skim off any impurities from the top.
• Add the mirepoix and season with salt and pepper to taste.
• Cover and cook until fork tender, about 1 1/2 hours.
• Remove the chicken and strain the stock, reserving the liquid.
• Meanwhile, combine the 1 cup of flour, salt, baking powder and parsley in a bowl.
• Cut in the butter with a fork until the mixture resembles coarse meal.
• Add 3 1/3 oz. of milk and stir briefly with a fork.
• Add only enough of the remaining milk to make the dough hold together.
• Roll dough out to 1/4" thickness.
• Cut dough into 2" round balls.
• Heat the strained stock to a boil, and then reduce heat to a simmer.
• Drop in the dumplings and DO NOT STIR.
• When they rise to the top, cover and simmer for 10 minutes or until they are cooked inside.
• Keep warm.
• Combine the canola oil and 2/3 oz. of flour and heat together until light brown in color, which will resemble a blonde roux.
• Add a little hot stock to the roux to loosen it, and then add the roux to the simmering stock.
• Heat to a boil, and then reduce heat to a simmer for about 10 minutes or until the starch is fully cooked and the mixture is smooth.
• Strain the sauce through a fine strainer and keep warm.
• Meanwhile, cut the chicken into quarters and partially debone.
• To serve, place a portion of chicken on a preheated dinner plate and arrange the dumplings around the chicken, and then cover with sauce.

SIMPLY DELICIOUS CHICKEN AND DUMPLINGS

Steps:

• In a large stock pot over medium heat, melt the two tablespoons of butter and add the carrots, celery, onion, parsley and all the seasonings, salt through pepper. Cook until the vegetables are starting to soften, about 5 - 8 minutes.
• Add the cream of onion soup, chicken stock and shredded rotisserie chicken. Stir well. Bring to a low boil and reduce heat to a gentle simmer.
• To make the dumplings, whisk together the flour, baking powder and salt. Whisk together the milk and melted butter. Pour the milk mixture into the flour mixture and stir together with a spatula until a smooth ball of dough forms.
• Using a 1.5 tablespoon capacity cookie scoop, drop the dumpling batter balls into the simmering stew one at a time until all the dough has been used. The dough should make 15 dumplings.
• Cover the pot and allow to cook (without uncovering) on a low simmer for 25 minutes.
• Serve immediately.

CHICKEN AND DUMPLINGS WITH MUSHROOMS

Steps:

• For chicken stew:
• Crisp bacon in a large Dutch oven over medium heat; transfer to a paper towel-lined plate.
• Place flour in a shallow bowl. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken, skin side down, in same pot over medium heat until deep golden brown and crisp (do not turn), 12-15 minutes. Transfer to a plate.
• Working in 2 batches, cook mushrooms in same pot, seasoning with salt and pepper and stirring occasionally, until brown, 5-8 minutes. Transfer to a bowl. Add onion and garlic to pot; cook, stirring occasionally, until onion is soft and translucent, 5-8 minutes.
• Add wine to pot; simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves, and broth; season with salt and pepper. Bring to a boil, reduce heat, and gently simmer, partially covered, skimming occasionally, until chicken is falling off the bone, 2-2 1/2 hours. Add mushrooms and simmer until flavors meld, 10-15 minutes; season with salt and pepper.
• For dumplings and assembly:
• Bring a medium pot of salted water to a boil. Whisk flour, baking powder, nutmeg, pepper, and 3/4 teaspoons salt in a medium bowl. Whisk in eggs and milk (batter will be slightly lumpy). Reduce heat until water is at a strong simmer. Drop teaspoonfuls of batter into water; cook until dumpling are cooked through and doubled in size, about 5 minutes. Remove with slotted spoon; add to stew just before serving.
• DO AHEAD: Stew (without dumplings) can be made 3 days ahead. Let cool; cover and chill.