Chicken N Sourdough Dumplings Food

CHICKEN AND SOURDOUGH DUMPLINGS

Steps:

• Mix the dumpling ingredients in a medium-sized bowl until well incorporated. Cover the bowl and let the batter ferment at room temperature for 8 hours.
• Preheat your oven to 250℉.
• Rinse and pat dry your chicken if necessary.
• Salt and pepper the whole bird, spreading all seasonings evenly.
• Heat an 8-quart oven-safe stainless steel, enameled, or cast-iron pot over medium heat. Add the butter. Once it is melted and bubbling add the whole chicken, breast side down.
• Brown the chicken on each side for 5 to 7 minutes (or until golden brown). If the butter is burning, turn your heat down a bit.
• While the chicken is browning, wash and peel the carrots, wash the celery stalks, and peel the shallots.
• Cut the shallots into slices and add them around the browning chicken. Stir them occasionally.
• Chop the carrots and celery into 1-inch chunks.
• Once the chicken has browned on all four sides, set it breast side up in the pan and add the other vegetables around it.
• Sprinkle it with the dried thyme and add the water.
• Bring the pot to a simmer before covering it and transferring it to your oven for a slow 4-hour cooking.
• Remove the chicken from the oven, uncover the pot, and let it cool for 10 minutes.
• Using a fine mesh strainer, pour most of the broth off the chicken into a large mixing bowl.
• Using two large spoons, gently lift the chicken from the pot onto a large dish. It is normal for the chicken to fall apart - just try to be gentle and lift out all pieces. Gently scoop out the vegetables and place them alongside the chicken or in a separate dish.
• Strain the rest of the broth through the strainer into the bowl.
• Add the strained broth back to the pot and bring it to a simmer over medium heat. Taste the broth and season with more herbs, salt, and pepper if needed.
• Using a soup spoon, drop dollops of sourdough dumpling batter into the simmering broth.
• Cook the dumplings for 7 to 10 minutes, turning them over once during cooking.
• While the dumplings cook in the broth, arrange your serving dishes. Large shallow bowls work well.
• Place some vegetables in each bowl, and then pick some dark and light chicken meat and shred it into each bowl.
• Once the dumplings are cooked, divide them equally into each bowl.
• Ladle hot broth over the bowls and garnish them with fresh herbs (parsley, sage, or thyme) if desired.

THE BEST CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
• Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
• Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
• For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
• Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

CHICKEN & SOURDOUGH DUMPLINGS

Steps:

• Chicken: Over medium heat add flour to melted shortening.
• Stir constantly while adding all other ingredients except chicken.
• Add chicken, pour into a 3-quart casserole dish.
• Dumplings: In large mixing bowl thoroughly stir together flour, salt, baking soda and baking powder.
• Combine milk, egg, sourdough starter, and oil.
• Add to dry ingredients all at once, stirring just till moistened.
• Drop dough from tbsp into boiling water (dip spoon in hot liquid before dropping dumpling each time to help batter slide right off).
• Cover and simmer for 15 minutes.
• Remove with slotted spoon, drain and place on top of cooked chicken.
• Cook, uncovered in over, at 350º for 10 minutes.
• Serve hot.

OLD-FASHIONED CHICKEN "N" DUMPLINGS

Steps:

• For the chicken: In a large pot, cover the chicken with water and add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and let simmer until cooked through, about 40 minutes. Let cool, then remove the chicken meat from the bones. Add the shredded chicken back to the broth and reserve.
• For the dumplings: Add the flour, baking powder and 1 teaspoon salt to a mixing bowl and mix well. Add the milk and egg and mix well with a fork. Bring the reserved chicken broth to a simmer. Drop the dough into the broth by the spoonful and simmer, covered, for 10 to 15 minutes. Add some roux and cook until the broth has thickened. Season with salt and pepper. Serve the chicken "n" dumplings covered with gravy.

CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
• Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
• For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
• Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.