Nannys Chicken And Dumplings Food

NANNY'S DUMPLINGS

Steps:

• Knead to make a tough dough. (Like really tough)
• Roll out VERY thin. Cut into long strips. Pinch off bite-sized pieces into your hot, bubbly chicken broth/stock. (Yes, you cooked your chicken already and it was happily deboned and cut into nice chunks) and is waiting patiently to be added back in the broth.
• Cook until done (the longer they simmer, the softer the dumpling). Keep taste testing to get the firmnes/softness you prefer. Add in your chicken and serve.

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.

NANNY'S CHICKEN AND DUMPLINGS

Steps:

• 1. Put 2 glugs of olive oil in the IP, set to saute. Allow to heat and add a few chicken pieces at a time to brown slightly. Remove to a side dish/bowl. Shut off IP
• 2. Add chicken broth and scrape the fonds off the bottom. Add in chicken pieces (big ones on the bottom). Cover with enough water to cover the chicken. Add spices/herbs and stir.
• 3. Set IP for 30 minutes pressure. Natural release, remove chicken pieces with a slotted spoon to a bowl. Allow to cool enough to debone.
• 4. Taste the broth in the IP after removing chicken. Add more spices/herbs if you need to (you won't). Add 1 stick of butter to the broth and enough water to make a good cooking broth for the dumplings to cook.
• 5. See the recipe for Nanny's Dumplings to complete this dish. I cook the dumplings in the broth FIRST....then add in the cooked chicken after. We like it more soupy.....my mother always served this over mashed potatoes. Nanny's Dumplings: https://www.justapinch.com/recipes/main-course/chicken/nannys-dumplings.html

NANCY ANDRETTI'S CREAMY CHICKEN AND DUMPLINGS

Steps:

• Heat milk, peas, carrots, chicken and soup to boiling.
• Mix biscuit mix and milk to make a soft dough.
• Drop,gently, by 8 spoonfuls on top of soup.
• Cook, uncovered, on low for 10 minutes.
• Cover and cook 10 minutes more.

NANNY'S CHICKEN AND DUMPLINGS

Steps:

• Boil broth, chicken, margarine. Add seasoning to taste. Turn the heat down before adding the noodle dumplings.
• For dumplings: Mix flour, baking powder, and salt together. Beat egg before adding to mix. Add milk and water. Dough will be sticky. On floured surface place dough and knead. Pinch off dough and roll out flat and cut into 1 inch strips. The strips can be long or short. Let them dry slightly before adding to soup. If soup is too thick after adding dumplings, heat 1/2 cup of milk in microwave and slowly add to soup until thin.