Old Fashioned Homemade Chicken Dumplings Food

OLD FASHIONED CHICKEN AND DUMPLINGS

Steps:

• In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
• To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
• To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.

OLD FASHIONED CHICKEN AND DUMPLINGS

Steps:

• Add the chicken to the stew pot.
• Add salt, onion, carrot, celery, and black pepper.
• Cover with cold water and bring to a low boil.
• Foam will form on the water as it begins to boil.
• Skim the foam from the water.
• Stew chicken until tender with the salt, onion, carrot and celery ribs, about 40 - 60 minutes after liquid gets to a low boil. Cooking time depends on the size of your chicken or hen.
• Remove the chicken from the broth and discard the vegetables.
• While the chicken cools, make the dumplings. Mix 2 cups sifted all-purpose flour.
• 1 teaspoon salt.
• 1/3 cup shortening.
• 5-7 tablespoons cold water.
• Work the dough and roll out on a floured surface.
• Roll out the dough very thin about ⅛".
• Cut into 1″ wide strips and let dry for about 30 minutes.
• remove chicken from the bones.
• Cut or pull the chicken into desired-size pieces.
• Add pepper and butter to broth and heat to simmering. Broth should look peppery and taste great.
• Add 1 can evaporated milk to broth.
• Before adding your dumplings to the milk broth, add a touch of grated nutmeg to the broth.
• Add the chicken pieces and heat. (Broth needs to be several inches above the chicken for the dumplings to have enough room to cook.).
• Add the dumplings to the low boiling broth a few at a time to keep the broth at a boil.
• Cook 10 minutes in the low boiling broth. (If you boil your broth too high, your dumplings will disappear or clump together.).
• Remove from heat and let rest 10 minutes and serve.

OLD-FASHIONED CHICKEN "N" DUMPLINGS

Steps:

• For the chicken: In a large pot, cover the chicken with water and add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and let simmer until cooked through, about 40 minutes. Let cool, then remove the chicken meat from the bones. Add the shredded chicken back to the broth and reserve.
• For the dumplings: Add the flour, baking powder and 1 teaspoon salt to a mixing bowl and mix well. Add the milk and egg and mix well with a fork. Bring the reserved chicken broth to a simmer. Drop the dough into the broth by the spoonful and simmer, covered, for 10 to 15 minutes. Add some roux and cook until the broth has thickened. Season with salt and pepper. Serve the chicken "n" dumplings covered with gravy.

OLD FASHIONED HOMEMADE CHICKEN & DUMPLINGS

Steps:

• CHICKEN AND BROTH: Place chicken breast or whole chicken with skin in a Dutch oven and cover with water.
• Add a stick of butter and chicken bouillon. Cook over medium heat until chicken is tender, about 45 minutes for chicken breasts or 1 hr 15 minutes for the 3 lb chicken. Remove chicken from the broth and let chicken cool. Do not get rid of the broth. Remove skin and bones and discard. Shred chicken or chop into bite-size pieces. I don't put mine back into the broth until after the dumplings have cooked.
• FOR DUMPLINGS: In a small mixing bowl, add eggs to the melted butter. Whisk.
• Take half of a shell and add milk to it six times... pour into the egg mixture.
• Add in salt and pepper.
• Add 3 cups of flour; mixing in the flour a little at a time.
• You want the dough to be rather sticky.
• Add a couple of drops of yellow food coloring to give it a rich looking blend.
• Heap about 2 cups of flour onto a wooden board or counter.
• Using a tablespoon, add about a cup of the mixture to the center of the flour.
• Start incorporating the flour and the dough until you can roll it out and it doesn't stick.
• Roll very thin.
• Using a pizza cutter, cut strips of the dough.
• Add to the broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching.
• Turn down to low while you make the next batch. It's easier to roll out using small batches than trying to roll it all out at one time.
• After you have added the last dumpling, add the chicken back to the Dutch oven and stir very gently.
• Remove from heat and place a lid on the pot.
• Let sit for 10 minutes or so before serving.