GRANDMOTHER'S CHICKEN 'N' DUMPLINGS
While I was growing up, my grandmother could feed our whole big family with a single chicken-and lots of dumplings. -Cathy Carroll, Bossier City, Louisiana
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.
Nutrition Facts : Calories 310 calories, Fat 9g fat (2g saturated fat), Cholesterol 114mg cholesterol, Sodium 981mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
HOMEMADE CHICKEN 'N DUMPLINS RECIPE - (4.3/5)
Provided by MidlifeMommyAdventures
Number Of Ingredients 10
Steps:
- Boil chicken, in a large stockpot, with onion, garlic and salt and pepper. Remove and shred with a fork, when it is no longer pink. (Do NOT Drain the Water) Add back to stock pot. Add cream of chicken soup and stir until well combined. Bring back to a soft boil. To make the dumplins: Mix flour, baking powder, salt and milk in a large bowl, until a stiff dough forms. If it is too sticky, add more flour. If it is too tough, add a splash more milk. Pinch a small amount of the dumplin mixture and add it straight to the boiling chicken mix, cook until it is the desired "doneness". Approximately 10 minutes or so.
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.).
LIZZIE'S CHICKEN AND DUMPLINGS
Provided by Trisha Yearwood
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- For the chicken: Put the hen, breast side down, in an 8-quart stockpot and add water to within 2-inches of the top of the pot; this will vary according to the size of your pot, but the hen should float clear of the bottom of the pot and be covered completely. Add the salt and pepper. Bring the water to a boil and reduce the heat to a simmer. Cover the pot and cook for 2 hours, or until the chicken is tender and the drumstick joint twists easily. Allow the chicken and broth to cool slightly, and then remove the hen to a colander.
- Strain the broth into a very large bowl. Cover the broth and place in in the refrigerator. When the fat solidifies on the top of the broth, remove and discard it. Remove the chicken from the bones and cut or shred the meat by hand into small pieces. Set aside 2 cups of the broth and refrigerate or freeze the rest for another use. (Leftover broth may also be frozen in individual containers to be used another time.)
- For the dumplings: Heat 2 quarts of the defatted chicken broth in a 3-quart saucepan. While it heats, put the flour in a medium bowl. Dissolve 1 teaspoon salt in 3/4 cup water and stir the mixture into the flour to make a stiff dough. Turn the dough out onto a heavily floured surface and knead until smooth, 1 to 2 minutes. Heavily flour a rolling pin and roll out the dough very thin (you can also divide the dough into 4 portions and roll each portion separately, which will give you thinner dumplings). With a very sharp knife or pizza cutter, cut the dough into 2 by 4-inch strips.
- When the broth reaches a rolling boil, add some of the strips of dough. Reduce the heat to a simmer, cover the pot and bring back to a boil. Continue to add the dough strips in batches, always raising the heat to bring the broth back to a rolling boil before dropping in more dough strips and reducing the heat to simmer before covering the pot again. Sprinkle in the salt and pepper to taste. Add the 2 cups of cooked chicken, heat and serve.
ROLLED CHICKEN N DUMPLINS
This recipes calls for bacon grease as the fat in the dumplins, and are the best I've ever had. They are not doughy or sticky. It was passed to me by my mom and she got it from a friend. I use split chicken breasts, just because I prefer white meat. Roll out dumplings while the chicken is cooking. I use a 6 qt pressure cooker.
Provided by godsvip
Categories Stocks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown chicken in preheated shortening in bottom of pressure cooker until it can be bumped loose (both sides).
- Remove chicken and pour a little water into cooker and loosen any of the pieces of skin stuck to the bottom.
- Replace chicken and cover with water up to about an inch or so from the rim of the pot and add salt & pepper and bouillon cubes.
- Put lid & seal on pressure cooker and follow cooker's instructions.
- Cook chicken 20-30 minutes (the chicken should be falling off the bone).
- Prepare dumplings-mix flour, powder, salt, egg, and bacon grease-dough will need milk-add milk a tablespoon (or less) at a time until soft dough ball forms.
- Splitting the dough in half makes it easier to manage.
- Roll dough onto smooth flour covered surface (I use my kitchen table) as thin as you can before it starts splitting.
- Cut the dough into whatever size you like-they will grown some (I make them about 1 x 2 inches & cut long rows first).
- Place them on a plate to wait to be added to chicken stock.
- Remove chicken and any skin or bones that might have fallen off from the stock.
- Let chicken cool in a bowl until you can handle it safely and remove all the meat from the bones and tear it into small enough pieces to serve.
- Bring chicken stock to a low steady boil.
- Separate as you add dumplins in a few at a time to prevent from sticking together.
- Stir dumplings a few times in between adding to prevent them from sticking.
- Cook dumplings at least 10 minutes to your texture taste. I usually cook them longer so as not to have doughy dumplings.
- Add chicken pieces and bring back to a boil, then remove from heat and serve.
- There is no need to add flour to the stock, the flour from the dough thickens it perfectly.
Nutrition Facts : Calories 609.3, Fat 29.3, SaturatedFat 9, Cholesterol 162.8, Sodium 1622.7, Carbohydrate 49.8, Fiber 1.7, Sugar 0.6, Protein 34
TRADITIONAL CHICKEN N DUMPLINS
This is no quick dinner, traditional dinners take time and patience. =) Feel free in add in your choice of vegetables!!!
Provided by Mebriella
Categories Chicken Breast
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large stock pot, add the first 6 ingredients.
- Let chicken and liquid come to a boil, reduce heat to medium, and cook for about an hour.
- 30 minutes before chicken is done, start the dumplins.
- Combine the flour, poultry seasoning, salt, and baking powder. Mix well.
- Cut the butter into the flour mixture until the consistency is crumby.
- Beat the egg and combine with the chicken broth.
- Pour the chicken broth and egg mixture into the flour mixture.
- Stir until all ingredients are combine.
- On a floured surface, roll out the dough with a floured rolling pin.
- Roll out dough until about 1/8 inch thick.
- With a pizza cutter, cut dough into strips, then cut again perpendicularly to form little square dumplins.
- I flour the dumplins again to ensure they do not stick together when placed into the stock pot.
- Once the chicken has cooked for an hour, remove chicken from liquid.
- Bring liquid to a full boil and add dumplins a few at a time.
- Once all dumplins are in the stock pot, cook for 15 minutes.
- Stir every once in a while to make sure they do not stick to each other or to the bottom of the pot.
- While the dumplins are cooking, shred or chop the chicken into little pieces. *See note if you would like the stock to be thicker.
- After the dumplins are done cooking, remove stock pot from heat and fold in the chicken.
- *Note: Combine the milk and cornstarch and add to the dumplins after they had cooked for the 15 minutes. This will thicken it slightly. Then fold in chicken.
Nutrition Facts : Calories 508.2, Fat 24.2, SaturatedFat 11, Cholesterol 127.6, Sodium 935, Carbohydrate 38.1, Fiber 1.3, Sugar 0.7, Protein 32.3
FOOLPROOF CHICKEN AND DUMPLINGS
This is the way I make my chicken and dumplings. It is the perfect comfort food for a cold day. My husband does not like dumplings, so I boil some egg noodles on the side and add the chicken soup mixture for him, minus the dumplings. None of us care for boiled chicken so I use the rotisserie, which as a different dynamic and layer of flavor.
Provided by Sommer_K
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Shred rotisserie chicken into bite-sized pieces using 2 forks.
- Melt butter in a stock pot on medium heat and add celery and onion.
- Cook until vegetables are translucent.
- Add water and chicken base and bring to boil.
- Blend in cream of chicken soup, and then add salt, pepper, poultry seasoning and chicken.
- Cover and simmer 30 minutes.
- Bring to boil and add WHOLE biscuits (do not tear).
- Cover and cook 10 minutes. (Do not remove lid during this cooking time.).
- Reduce heat, remove lid and cut biscuits into bite-sized pieces using a serving spoon.
More about "homemade chicken n dumplins recipe 435 food"
OLD SCHOOL CHICKEN AND DUMPLINGS (BIRTHDAY …
From youtube.com
Author OLD SCHOOL SOUL FOODViews 222.4K
HOMEMADE CHICKEN AND DUMPLINGS - SELF PROCLAIMED …
From selfproclaimedfoodie.com
HOMEMADE CHICKEN AND DUMPLINGS - COPYKAT RECIPES
From copykat.com
OLD-FASHIONED CHICKEN AND DUMPLINGS (+VIDEO) - THE …
From thecountrycook.net
SUPER EASY HOMEMADE CHICKEN AND DUMPLINGS RECIPE
From eatathomecooks.com
HOMEMADE CHICKEN AND DUMPLINGS - A FAMILY FEAST®
From afamilyfeast.com
Reviews 1Calories 812 per servingCategory Soup
SOUTHERN CHICKEN AND PASTRY - THE SEASONED MOM
From theseasonedmom.com
THIS IS WHY CRACKER BARREL'S CHICKEN N' DUMPLINS ARE SO DELICIOUS
From mashed.com
EASY SOUTHERN-STYLE CHICKEN & DUMPLINGS RECIPE - PAULA DEEN
From pauladeen.com
HOMEMADE CHICKEN AND DUMPLINGS RECIPE — THE MOM 100
From themom100.com
HOMEMADE CHICKEN AND DUMPLINGS RECIPE - SWIRLS OF FLAVOR
From swirlsofflavor.com
HOW TO MAKE CHICKEN & DUMPLINGS | QUICK & EASY RECIPE
From youtube.com
CRACKER BARRELL CHICKEN N DUMPLINS RECIPE - FOOD.COM
From food.com
EASY HOMEMADE CHICKEN 'N DUMPLINS - MY FOOD AND FAMILY
From myfoodandfamily.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