Tim Mcgraws Chicken And Dumplings Food

TIM MCGRAW'S CHICKEN AND DUMPLINGS

Steps:

• Boil chicken, adding salt to taste. When tender, pull chicken from the bone and return to the broth.
• Pour flour into a bowl - cut the crisco into the flour until crumbly. Arrange flour mixture in the bowl evenly leaving a hole in the middle. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits).
• Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares.
• Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.
• Allow the dumplings to thicken the broth until it is a creamy consistency.

TIM MCGRAW'S CHICKEN AND DUMPLINGS

Steps:

• Boil chicken in a pot, adding salt to taste. When tender, pull chicken from the bone and return to the pot, adding broth.
• In a bowl, combine shortening and flour, mix together with a pastry cutter, then add buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.
• Allow the dumplings to thicken the broth for 2 hours until it is a creamy consistency.

TIM MCGRAW'S CHICKEN AND DUMPLINGS!

Steps:

• In a large, heavy soup pot, place chicken, quartered onion, celery, garlic, parsley, thyme, sage, bay leaf,cloves, salt, peppercorns and water. Bring to a boil over medium-high heat, then reduce the heat, cover and simmer until chicken falls from the bones, about 1 hour.
• Remove chicken to cool and drain. Strain the broth, pressing firmly on solids to extract the liquid. Let broth settle then skim off the excess fat. Reserve broth.
• Meanwhile, when chicken is cool enough to handle, tear the meat into bite-sized pieces and set aside; discard the skin and bones.
• Melt butter in a large pot and whisk in 2 tablespoons flour until smooth. Cook over medium heat, stirring constantly for 3 minutes. Whisk reserved broth into butter and flour mixture and continue whisking vigorously until sauce comes to a boil and no lumps are left. Add chopped onion, diced carrots and celery and reserved chicken. Whisk in bouillon cubes and allow sauce to reduce by half.
• In a small bowl, mix cornstarch with 1/4 cup cold water. Whisk the slurry into the sauce and return to a boil to thicken. Taste and adjust seasoning.
• To make the dumplings: In a large bowl, quickly mix dumpling ingredients until just combined to make a loose dough. Thin with water if needed. Don't overmix. With a 1/4-cup measure, drop scant quarter-cupfuls of batter into the simmering liquid. Cover and cook (don't peek!) for about 15 to 20 minutes or until fluffy and cooked through.
• Stir in peas and chopped fresh herbs. Serve immediately. Enjoy!