Nanas Southern Chicken Dumplings Food

SOUTHERN CHICKEN & DUMPLINGS

Steps:

• House Seasoning is wonderful to spice up any recipe so keep some in your pantry; Mix ingredients together and store in an airtight container for up to 6 months; Yield 1 1/2 cups.
• To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and 1 tsp.
• House Seasoning in a large pot.
• Add 4 quarts of water and in water and bring to a simmer over medium heat.
• Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes.
• Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones.
• Return the chicken meat to the pot.
• Keep warm over low heat.
• To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl.
• Beginning at the center of the mound, drizzle a small amount of ice water over the flour.
• Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water.
• Knead the dough and form it into ball.
• Dust a good amount of flour onto a clean work surface.
• Roll out the dough (it will be firm), working from center to 1/8-inch thick.
• Let the dough relax for several minutes.
• Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
• Cut the dough into 1-inch pieces.
• Pull a piece in half and drop the halves into the simmering soup.
• Repeat.
• Do not stir the chicken once the dumplings have been added.
• Gently move the pot in a circular motion so the dumplings become submerged and cook evenly.
• Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
• To serve, ladle chicken, gravy, and dumplings into warm bowls.
• Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added.
• Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

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.

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.

ANOTHER SOUTHERN CHICKEN AND DUMPLING

Steps:

• Using a large stock pot add diced carrots, onion and celery with 2 of the cartons of chicken stock (equals 64 oz) and 8 cups of the water and 1 tablespoon salted butter along with 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder also 1 teaspoon sea salt and 1 teaspoon fresh coarsely ground black pepper. Bring to a boil then turn to just under medium high heat keeping at a boil for one hour. While chicken is boiling you can make the dough for the dumplings (After an hour remove chicken to cool. Once cooled tear into small bite sized pieces and add back to the broth.).
• To make the dumplings.
• Using a large mixing bowl whisk flour, salt, parsley flakes, onion powder and garlic powder. Add milk and eggs. Cut softened butter into pieces and add to flour mixture.
• Flour your hands then knead until a loose dough forms. Dough should still stick to your hands but easily come off. Divide dough in two and form 2 balls picking up all the loose pieces. Wrap each ball in plastic wrap (Glad or Saran) tightly and refrigerate for an hour (although the dough can stay in the refrigerator up to overnight). The chicken should be done cooking while the dough is resting so this would be a good time to take out and let cool so you can debone it then add it back to the pot.
• When you are ready for the dough lightly flour your surface and rolling pin. Dough might crumble a bit. just make into a tighter ball and roll the ball in the flour you've floured your surface with. Start to roll dough out to 1/4 inch. Using a pizza cutter or sharp knife cut dough into 1 inch pieces.
• Bring broth up to hard boil and add the last 32 oz box of chicken broth and the last 3 cups water. Start adding dumplings quickly. Make sure that all dumplings are dunked under the surface a couple times. Let boil but stir frequently to keep dumplings from sticking to each other or the bottom of your pot. Your chicken should have been added back to the pot by this time if you haven't already done so add it back now.
• Cook dumplings for 20 minutes. Take out one dumpling and test to see if it's done. It should be firm but still soft not gooey. Cooking time will vary due to thickness of dumplings. If not done at 20 minutes let cook an additional 10 minutes and check again.

SOUTHERN CHICKEN AND DUMPLINGS

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.