Hometown Chicken Dumplings Food

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.

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.

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 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.

HOMETOWN CHICKEN & DUMPLINGS

Steps:

• 1. DUMPLINGS 2 cups flour 2 tbls. veg oil 1/3 cup milk 1 tsp. salt 1/2 tsp baking soda Extra flour for work surface
• 2. Melt butter in a large heavy pot, sprinkle flour into butter and quickly whisk to combine. Cook and whisk for a few minutes. Slowly add canned milk allowing mixture to thicken between additions. Continue with buttermilk and milk. Allow to thicken to a fine soup consistancy. Set aside. In another pan lighly brown chicken on all sides in 2 tbls. oil. Remove chicken and add to first pot. In the chicken pan saute onions and garlic. Add powdered mustard, salt & paper and carrots. Add all to chicken pot.
• 3. Cook covered until chicken falls from bone. Remove chicken and shred pieces. Return to pot and simmer for 20 minutes.
• 4. Assemble dumpling mixture, remove to floured board, knead 4 or 5 times. Pat out to about 1/4 inch thickness. Cover. When chicken is ready, tear off small amounts of dumpling dough (about 1 inch pieces) and drop onto top of bubbling chicken. Do not overlap pieces. Cover and cook/steam for about 10 minutes. Do not lift lid during steaming time. Serve.

CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.
• In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.
• For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.
• Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.
• Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.

HOMESTYLE CHICKEN AND DUMPLINGS WITH PEAS AND CARROTS

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Halve and peel onion. Cut halves into 1/2" dice. Peel, trim, and cut carrot into 1/2" diagonal slices. Stem and mince parsley. Mince garlic. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into 1" cubes. Season chicken cubes with 1/4 tsp. salt and a pinch of pepper. 2 Cook the Vegetables and Chicken Heat a large pan over high heat. Add butter to hot pan. As soon as butter begins to brown, 45-60 seconds, add onions, carrots, garlic, chicken, and 1/4 tsp. salt. Cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. 3 Add the Dumpling Mix Stir 4 Tbsp. dumpling mix (reserve remaining for dumplings) into pan and make sure dumpling mix is fully incorporated into mixture, 1-3 minutes. Add chicken base and 31/2 cups water to pan. Cover, bring to a boil, reduce to a simmer, and cook 5 minutes. While chicken mixture simmers, make dumpling dough. 4 Make the Dumpling Dough Combine remaining dumpling mix, parsley (reserve a bit for garnish), 1/4 tsp. salt, and 1/4 cup water in a medium mixing bowl. Stir vigorously until a slightly sticky dough forms, 1 minute. If too dry, add water 1 Tbsp. at a time until dough becomes tacky to the touch. 5 Cook the Dumplings Use two wet spoons or wet hands to drop 1" dumpling dough portion into pan. Re-wet spoons and repeat for 8-10 dumplings. Make sure dumplings are at least 1" apart. Cover and cook 7 minutes. Uncover, turn dumplings, and add peas. Re-cover and cook until dumplings are cooked and chicken reaches a minimum internal temperature of 165 degrees, 7-10 minutes. (Dumpling insides will appear dry with small bubbles when cooked.) 6 Plate the Dish Spoon chicken and dumplings into a bowl and top with reserved parsley.