GREAT OLD FASHIONED CHICKEN AND DUMPLINGS
Comfort on a plate! This rich, creamy chicken and dumplings recipe is a delight to the tastebuds and is a great addition to anyone's recipe box.
Provided by Jewel Hall
Categories Chicken
Time 3h
Number Of Ingredients 10
Steps:
- 1. Wash and place cut up chicken in a Dutch Oven with plenty of water to boil. Add salt to boiling chicken, to taste, can add more later if necessary. Add black pepper to taste, can add more later if necessary. Start chicken and water on high to a good rolling boil. Turn down to medium low after adding salt and black pepper. Be sure there is plenty of water in pot, this will be your broth. It should always cover chicken well. If necessary, add more Hot water. Put lid on pot and keep on medium low for the chicken to cook, checking level of water occasionally. When chicken is tender, check with fork, (add the 2 sticks of butter and turn pot off.) Let chicken and broth cool in pot with lid on.
- 2. When chicken and juice has cooled enough to pick chicken off bone, lift chicken from pot into a large bowl. Remove chicken from bone then add the meat back to pot and discard bones. Keep lid on pot, broth should be about 1/2 dutch oven full. Turn the burner down to simmer.
- 3. In a medium sized bowl add the flour and combine it with one teaspoon of salt. Have your floured surface ready and your rolling pin along with a glass of ice water. Begin adding ice water to flour and salt mixture slowly. When you can stir it stiffly, rake on to floured surface. Make sure you put flour on rolling pin. Press out dough to flatten as much as possible with your hands, sprinkle some more flour on dough. Begin rolling the dough with the rolling pin to about 1/8 inch thickness. It may take some elbow grease but it will be worth it. Using a sharp paring knife cut the dumplings into 1/2 inch strips. It's OK if they have some dusting of flour on them. The dumplings can remain on floured surface and cure or dry a little. You want them to be stiff.
- 4. Turn up chicken and broth to medium high and begin adding the dumplings. They should lift easily across your hand and hang down. Make sure chicken and broth are in a rolling boil before adding the dumplings. This is a slow process so don't rush, if it becomes necessary to turn the burner down, that's okay. You will add dumplings until most are in the pot. You want the broth to be thick enough but not too thick. Now turn pot down to low and cover with lid.
- 5. The dumplings will simmer on low until they begin to change and become somewhat translucent. Take out a few into a small bowl to cool and taste your salt and black pepper content to your liking. Turn off burner and leave lid on for several more minutes. Stir them and check for thickness of broth. It will become thicker as it cools.
- 6. You may have to practice a few times, I did. However, you will get it down pat and your chicken and dumplings will be in huge demand. My deceased mother in law taught me the Midas Touch with these dumplings and you can learn it too. If you haven't, please read my personal story about learning to make these dumplings. They are AWESOME !!!
OLD FASHIONED CHICKEN AND DUMPLINGS
I have been looking for good, southern chicken and dumplings for years. Hoping this one is the answer. Recipe is courtesy of http://hugsfromhome.wordpress.com/
Provided by Cristi Hinten
Categories < 4 Hours
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Add the chicken to the stew pot.
- Add salt, onion, carrot, celery, and black pepper.
- Cover with cold water and bring to a low boil.
- Foam will form on the water as it begins to boil.
- Skim the foam from the water.
- Stew chicken until tender with the salt, onion, carrot and celery ribs, about 40 - 60 minutes after liquid gets to a low boil. Cooking time depends on the size of your chicken or hen.
- Remove the chicken from the broth and discard the vegetables.
- While the chicken cools, make the dumplings. Mix 2 cups sifted all-purpose flour.
- 1 teaspoon salt.
- 1/3 cup shortening.
- 5-7 tablespoons cold water.
- Work the dough and roll out on a floured surface.
- Roll out the dough very thin about ⅛".
- Cut into 1″ wide strips and let dry for about 30 minutes.
- remove chicken from the bones.
- Cut or pull the chicken into desired-size pieces.
- Add pepper and butter to broth and heat to simmering. Broth should look peppery and taste great.
- Add 1 can evaporated milk to broth.
- Before adding your dumplings to the milk broth, add a touch of grated nutmeg to the broth.
- Add the chicken pieces and heat. (Broth needs to be several inches above the chicken for the dumplings to have enough room to cook.).
- Add the dumplings to the low boiling broth a few at a time to keep the broth at a boil.
- Cook 10 minutes in the low boiling broth. (If you boil your broth too high, your dumplings will disappear or clump together.).
- Remove from heat and let rest 10 minutes and serve.
Nutrition Facts : Calories 639.9, Fat 42.9, SaturatedFat 18.5, Cholesterol 113.8, Sodium 1822.2, Carbohydrate 40.6, Fiber 1.9, Sugar 1.5, Protein 22.8
OLD FASHIONED CHICKEN AND DUMPLINGS (MADE EASY)
My recipe for chicken and dumplings isn't old fashioned -- but the flavor is! Table-ready in 30 minutes.
Provided by The Spice Guru
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- NOTE: IF USING SALTED BUTTER, USE TWO 14.5 OUNCE CANS CHICKEN BROTH PLUS TWO CUPS WATER. (STEP ONE): Chop deboned skinless chicken into bite-sized pieces; set aside.
- MELT 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat. Add 1/2 cup all-purpose flour and cook until bubbly and light golden, stirring often for 2 minutes. Stir in the broth and seasonings. Bring mixture to boiling then reduce heat to medium. Add chunked or diced chicken; stir.
- COMBINE the dumpling dough ingredients, stirring only until soft dough forms (do not overmix). Drop dough quickly by teaspoons in a single layer over surface of bubbling gravy on one half of large saucepan (do not roll or press dough, or submerge beneath the gravy). Simmer mixture UNCOVERED for 10 minutes.
- GARNISH tops of dumplings with parsley or chives.
- COVER then reduce heat to medium-low.
- SIMMER covered for 10 additional minutes; UNCOVER and remove from heat.
- LIFT out dumplings individually using a small slotted spoon, placing them onto a plate, leaving dumplings garnished side-up.
- STIR chicken and gravy using a wooden spoon (gently scraping bottom of saucepan while stirring).
- LADLE the chicken/gravy mixture into bowls, then arrange dumplings over the top.
- SERVE and enjoy.
OLD-FASHIONED CHICKEN AND DUMPLINGS
Make and share this Old-Fashioned Chicken and Dumplings recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Thigh & Leg
Time 7h35m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Stew: dry chicken with paper towels and season with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.
- Brown half of chicken lightly on both sides, 5-8 minutes; transfer to bowl.
- Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl.
- Heat remaining tablespoon oil over med-high heat until shimmering.
- Add onions, celery, garlic, tomato paste, and thyme; cook until vegetables are softened and lightly browned, 8-10 minutes.
- Stir in flour and cook for 1 minute.
- Slowly whisk in sherry, scraping up any browned bits.
- Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker.
- Stir remaining 3 1/2 cups broth, carrots, and bay leaves into slow cooker.
- Nestle browned chicken with any accumulated juice into slow cooker.
- Cover and cook until chicken is tender, 4-6 hours on low.
- Transfer chicken to a cutting board; let cool slightly, then shred into bite-size pieces.
- Let stew settle for 5 minutes, then remove fat from surface using a large spoon; discard bay leaves.
- Stir shredded chicken, peas, and parsley into stew, and season with salt and pepper to taste (adjust stew consistency with additional hot broth as needed).
- Cover and cook on high until simmering.
- Dumplings: whisk flour, baking powder, and salt together in a bowl.
- Microwave milk and butter together until warm (do not overheat), about 1 minute, then whisk to melt butter.
- Stir milk mixture into flour mixture until just incorporated and smooth.
- Drop golf ball-size dumplings on top of simmering stew, leaving about 1/4-inch between each dumpling (should have about 18 dumplings).
- Cover and cook until dumplings have doubled in size, 25-35 minutes; serve.
Nutrition Facts : Calories 510, Fat 18.5, SaturatedFat 6, Cholesterol 156.2, Sodium 694.2, Carbohydrate 40.9, Fiber 3.4, Sugar 5.8, Protein 42.8
OLD FASHIONED CHICKEN AND DUMPLINGS
I've been making this since I was knee high to a grasshopper. It's a recipe handed down from my great grandmother on my dad's side. I just changed it up a bit.
Provided by graniteangel
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Set oven to 350°F.
- Sprinkle half the creole seasoning on top and bottom of chicken breasts. Then lay chicken breasts skin down into an 8x by 8x baking dish. Cover with tin foil and bake for an hour.
- Chop up your onion, celery, red and green bell peppers and your garlic.
- In a large soup pot or dutch oven add your olive oil. Turn heat to hight and when it starts to get hot add your veggies. Sweat them for at least 3 minutes before adding the rest of the creole seasoning, the chicken stock, bay leaf, black pepper and thyme. Bring to a boil and then turn to Med-Low.
- When the hour is up take the chicken out of the oven and let rest for 5-10 minutes. Once rested and cooled you'll want to take the chicken off the bone and add meat to the pot of simmering soup. Discard all skin and bones but add the juices at the bottom of your baking dish to your pot. Add green beans. Let simmer about 10 minutes.
- In a mixing bowl combine flour, baking powder, parsley, pepper, salt, eggs and water until it looks like a thick paste. You may need to add another teaspoon or two of water depending on the size of your eggs.
- Turn heat back up to Med-High until it's brought to a heavy boil. Using two teaspoons spoon the dumpling mixture teaspoon by teaspoon into the soup. Once all the dumplings have bounced back up to the surface you know they are done. Turn heat back down to low and let simmer for about 5 minutes before serving.
Nutrition Facts : Calories 670.6, Fat 26.2, SaturatedFat 7.1, Cholesterol 203.8, Sodium 821.4, Carbohydrate 49.5, Fiber 3.4, Sugar 7.3, Protein 56
OLD FASHION CHICKEN 'N DUMPLINGS
This is a family favorite for those cold fall and winter nights. It is so warming and creamy. I usually make mine with more dumplings.
Provided by Mama Sweet Rolls
Categories Chicken
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring the water to a boil in a large pot.
- Add the chicken, 1tsp. salt, onion, celery, garlic, bay leaf, and parsley to the pot.
- Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.
- The liquid will reduce by about one third.
- When the chicken has cooked, remove it from the pot and set it aside.
- Strain the stock to remove all the vegetables and floating scum.
- you only want the stock and the chicken, so toss everything else out.
- Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any for another recipe- it can be frozen).
- Use a smaller pot of a large saucepan for this.
- Add pepper, remaining 1/2 teaspoons salt, and lemon juice.
- Reheat stock over med. heat while preparing dumplings.
- For dumplings: Combine ingredients in bowl.
- Stir until smooth, let rest for 5-10 minute
- Roll out onto floured surface to 1/2 inch thickness.
- Cut into 1/2 inch squares and drop into the simmering stock.
- Use all of the dough.
- They will first swell and then shrink as they partially dissolve to thicken the stock into a white gravy.
- Simmer for 20-30 minute until desired thickness.
- Stir often.
- While stock is thickening, the chicken will have become cool enough to handle.
- tear the meat from bones and remove skin.
- Cut meat into bite-size or desired size pieces.
- Add to pot.
- Simmer till chicken heated (5-10 min.).
More about "great old fashioned chicken and dumplings food"
OLD-FASHIONED CHICKEN AND DUMPLINGS RECIPE - SOUTHERN …
From southernliving.com
5/5 (8)Total Time 1 hr 50 mins
- Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt. Bring to a boil over high; cover, reduce heat to medium-low, and simmer until tender, about 1 hour. Remove chicken from broth, and let stand until cool enough to handle, about 15 minutes. Remove and discard skin and bone from chicken, and cut meat into bite-size pieces. Bring broth to a boil over high; stir in pepper.
- Meanwhile, combine flour, baking soda, and remaining ½ teaspoon salt in a large bowl; cut in shortening with a pastry blender (or use your fingers) until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.
- Pat dough to ½-inch thickness. Pinch off dough in 1 ½-inch pieces, and drop into boiling broth. Reduce heat to medium-low, and cook, stirring occasionally, until desired consistency is reached, about 8 to 10 minutes. Stir in chicken. Garnish servings with chives.
OLD FASHIONED CHICKEN AND DUMPLINGS - SPEND WITH …
From spendwithpennies.com
OLD FASHIONED CHICKEN AND DUMPLINGS SOUP | BLESS …
From blessthismessplease.com
GREAT OLD FASHIONED CHICKEN AND DUMPLINGS - PINTEREST.COM
From pinterest.com
OLD FASHIONED CHICKEN AND DUMPLINGS (BUBBAT BALLS)
From pinterest.ca
OLD FASHIONED CHICKEN AND DUMPLINGS RECIPE - JUST IS A FOUR …
From justisafourletterword.com
REQUEST FOR CHICKEN AND DUMPLINGS RECIPE : R/OLD_RECIPES
From reddit.com
OLD-FASHIONED CHICKEN AND DUMPLINGS - FOODANDBEVY.COM
OLD-FASHIONED CHICKEN AND DUMPLINGS – D.K.H
From dailyknowhouse.com
OLD-FASHIONED CHICKEN AND DUMPLINGS | 12 TOMATOES
From 12tomatoes.com
EASY OLD FASHIONED HOMEMADE CHICKEN AND DUMPLINGS
From allourway.com
CHICKEN AND DUMPLINGS RECIPE WITH IMAGES CHICKEN AND …
From xxphotoz.com
OLD FASHIONED CHICKEN AND DUMPLINGS - BEST AMERICAN FOOD
From bestamericanfood.net
GREAT OLD FASHIONED CHICKEN AND DUMPLINGS - RECIPE
From cooks.com
GREAT OLD FASHIONED CHICKEN AND DUMPLINGS
From foodandbevy.com
PIN ON FOOD - PINTEREST
From pinterest.com
OLD FASHIONED CHICKEN AND DUMPLINGS - EASY COOK FIND
From easycookfind.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love