SOUTHERN STYLE CHICKEN AND DUMPLINGS FOR BEGINNERS
Excellent recipe for those who can't make Chicken and dumplings!! I have had success with this again and again. Wonderful flavor and nice dumplings. although you must follow the instructions exactly. I got this from a dear neighbor 30 yrs. ago. She has since departed from us but I have such fond memories of her. These are her instructions I hope you enjoy it as much as my family and I have. Dedicated to "Aunt Marilyn Wilkening."
Provided by Connie M.
Categories Stew
Time 1h30m
Yield 8-10 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Chicken Stock:.
- Wash chicken well.
- Place in large stockpot, cover with water and cook until tender.
- Remove chicken, celery and onion saving chicken stock and chicken.
- Discard onion and celery.
- Cool and debone chicken and return to stock.
- Heat to boil.
- Dumplings:.
- Mix all ing. except milk, as you would for pie crust.
- Add milk slowly until dough is soft enough to handle.
- Roll as thin as possible on floured board.
- Slice in 1&1/2 to 3 inch strips.
- Carefully drop dumplings in boiling broth.
- Cook 15 minutes They will plump up nicely.
- Do not half or double this recipe.
- This recipe is for those who can't make chicken and dumplings.
Nutrition Facts : Calories 851.1, Fat 48.5, SaturatedFat 14.1, Cholesterol 253.4, Sodium 4422.6, Carbohydrate 54, Fiber 2.5, Sugar 1.9, Protein 46.5
SOUTHERN STYLE CHICKEN AND DUMPLINGS
A southern favorite and the hit of our family reunion in 1995!
Provided by Teresa C. Rouzer
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 5
Number Of Ingredients 11
Steps:
- In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
- Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.
- To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.
Nutrition Facts : Calories 845.9 calories, Carbohydrate 40.9 g, Cholesterol 204.3 mg, Fat 49.2 g, Fiber 2 g, Protein 56.2 g, SaturatedFat 13.8 g, Sodium 657.9 mg, Sugar 1.1 g
SOUTHERN CHICKEN AND DUMPLINGS
Make and share this Southern Chicken and Dumplings recipe from Food.com.
Provided by Tonkcats
Categories Whole Chicken
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine chicken, salt and pepper in a large pot and cover with water. Cook until chicken is tender.
- Remove chicken from water.
- Remove bone and skin.
- Set chicken aside (while chicken is cooking, prepare dumplings.).
- Dumplings: In a large bowl, mix flour, salt, baking powder and shortening with a fork.
- Add egg and 1/2 cup milk; mix to form dough.
- Roll dough to 1/4-inch thickness on floured surface.
- Cut into four-inch strips with sharp knife.
- Drop dumplings into simmering chicken broth.
- Cover and simmer until dumplings are done.
- Add chicken to dumplings and 1 cup milk.
- Cook slowly for 10 minutes.
CONNIE'S SOUTHERN STYLE CHICKEN AND DUMPLINGS
This is my mom's recipe for classic chicken and dumplings. It is simple, hearty, and delicious! I often do the chicken in the slow cooker, and do the rest on the stove when I get home from work. I can have this on the table in 30 minutes using this method. Also, if you really love dumplings, you might want to double the recipe.
Provided by karab
Categories Chicken and Dumplings
Time 3h
Yield 6
Number Of Ingredients 9
Steps:
- Place the chicken into a large soup pot, and pour in the water. Add salt and 2 tablespoons butter, bring to a boil, and reduce heat to medium-low. Simmer the chicken until the meat is very tender, 2 1/2 to 3 hours. Remove the chicken from the stock, and allow the chicken and stock to cool. Separate the chicken meat from the skin and bones, and chop the meat into bite-size pieces. Strain chicken stock through a wire mesh strainer into a large pot; set aside.
- Bring all but 2/3 cup of the reserved chicken stock to a boil over medium heat. In a separate saucepan, bring 2/3 cup of chicken stock to a boil. Stir in 1/2 teaspoon salt and 4 teaspoons of butter, and bring the mixture to a boil over medium heat. Beat in the flour to form a slightly sticky dough.
- Remove dough to a well-floured surface, and roll to desired thickness. Knead in more flour if dough is too sticky. Cut the dough into strips about 4 inches long; drop dumplings into the boiling chicken stock. Reduce heat to low, and simmer the dumplings until tender, about 10 minutes. Stir 1 more tablespoon of butter into the stock to add richness, if desired; return chopped chicken meat to the pan. Stir in evaporated milk; simmer until chicken meat is hot.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 28.9 g, Cholesterol 87 mg, Fat 24.3 g, Fiber 1 g, Protein 25.5 g, SaturatedFat 9.9 g, Sodium 719.6 mg, Sugar 1.2 g
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