Nanas Chicken And 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.

NANA'S SOUTHERN CHICKEN & DUMPLINGS

Steps:

• Boil 2-3 split chicken breasts in low-sodium chicken broth & water.
• While the chicken is boiling, lay out a large area of wax paper.
• Sift 3 cups of self-rising flour into a mixing bowl.
• Slowly pour 1 - 1/2 cups ice water into flour - roll into a dough ball. (If you have excess flour, use to coat wax paper.).
• Using a rolling pin, roll out dough to desired consistency. (I prefer thin dumplings, but you may create your dumplings in any consistency you like.).
• Cut rolled out dough with a knife or pizza cutter into small or medium squares.
• Check on your boiling chicken. Once the chicken breast separates, take the meat off the bone.
• Make sure broth is boiling and slowly place dumplings in with the chicken and broth. (Do not drop all dumplings in at once or they will stick together.).
• Season dumplings with salt and pepper to your liking. (I do not use salt since chicken broth is high in sodium, but lots of pepper really makes the dumplings taste good!).
• While the dumplings are finishing, prepare long-grain white rice using low-sodium chicken broth instead of water.

FARM-STYLE CHICKEN AND DROP DUMPLINGS

Steps:

• For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
• Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.
• In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
• Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.
• For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.
• Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.

WINTER BROTH WITH DUMPLINGS THE WAY MY NANA MAKES

Steps:

• In a very large pan, heat the oil or butter very gently.
• Over a low light, add the leeks, turnip, carrots and celery, toss around to coat in oil and then put on the lid.
• Shaking the pan at regular intervals, allow the vegetables to 'sweat' for about 10 minutes.
• Now add the rest of the vegetables, make the stock cubes up with the water and add this, along with the herbs and a touch of salt and pepper (you can taste and re-season later) Bring to the boil, replace the lid, and simmer for at least an hour to bring out the flavours of the vegetables.
• Add the barley or lentils after about 20 minutes cooking time.
• Meanwhile, make the dumpling mix by combining the dry ingredients and mixing to a soft but not sticky dough with cold water.
• Divide this into small pieces about the size of a golf ball and drop one by one into the simmering soup.
• Replace the lid and cook for 15-20 minutes, by which time the dumplings should have puffed up and become light and fluffy.
• Serve with lots of crusty bread and butter!

NANA'S CHICKEN AND DUMPLINGS

Steps:

• Place chicken pieces in a large nonstick* pot and cover with 2 qts of water.
• Add bay, seasoning salt, boullion, pepper and poultry seasoning.
• Bring to a boil then reduce heat and continue boiling, skimming off the chicken fat as it rises to the surface.
• When chicken is fork tender, remove all pieces from the stock to cool.
• Bring the stock to a rolling boil.
• While chicken is cooling, flour a surface for rolling out biscuits.
• Roll each biscuit out until it doubles in size.
• Cut each biscuit into 4 strips with a sharp knife.
• Drop one at a time into the boiling stock.
• Repeat until all biscuits are added, stirring after each biscuit is added.
• Remove and discard all skin and bones from cooled chicken and tear meat into bite sized pieces.
• Return deboned chicken to the pot with the dumplings and lower heat.
• Simmer for 10 more minutes, stirring frequently.
• *Monitor heat and stirring closely as the stew can burn on the bottom. A nonstick pot works very well but a regular pot requires closer supervision.