Chicken And Dumplings Recipe 2

Chicken And Dumplings Recipe 2
Chicken and Dumplings Recipe INGREDIENTS :

* 1 chicken, about 3 pounds
* 2 Quarts water
* 1 Teaspoon Salt
* 1/2 Teaspoon Pepper
* 2 Cup All-purpose flour
* 1/2 Teaspoon Baking soda
* 1/2 Teaspoon Salt
* 3 Tablespoon Shortening
* 3/4 Cup Buttermilk

Chicken and Dumplings Recipe INSTRUCTIONS :
First of all place chicken in a Dutch oven; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer for 1 hour or until tender.
And then remove chicken and let cool slightly. Bone chicken and cut chicken into bite-size pieces; set aside. Next is to bring broth to a boil; add pepper. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.
For drop dumplings, pat dough to 1/4" thickness. Pinch off dough in 1 to 2-inch pieces; drop into boiling broth. Reduce heat to medium-low, and cook 8 to 10 minutes or to desired consistency, stirring occasionally. Stir in chicken. To make rolled dumplings: Roll dough about 1/4-inch thick. Cut dough into 4- x 1/2-inch dumplings. Drop dumplings, one piece at a time, into boiling broth, carefully stirring after each addition. Serves 4 to 6. Enjoy the chicken dumplings !



Chicken and Dumplings Recipe INGREDIENTS
  • 1 chicken, whole, clean
  • 1 box lasagne
  • 1 can chicken broth
  • Salt and pepper to taste
Chicken and Dumplings Recipe INSTRUCTIONS :
First of all cover chicken in pot with water and broth. Add salt and pepper. Boil chicken until very tender, about 40 minutes. And then remove from broth and pull meat off the bones in chunks. Put back in broth. Next is to add the lasagne noodles and bring back to a boil. Cover and cook about 10 minutes. Let sit for 20 minutes to thicken. Enjoy it !

Andy's Chicken and Dumplings Recipe

Andy's Chicken and Dumplings Recipe

Try this amazing chicken and dumpling recipe....!
Chicken and Dumplings Recipe Ingredients:

* 2-1/2 to 3 lb. Chicken (whole)
* 4 C Water
* 2 C Chicken broth
* 1 Carrot, roughly chopped
* 1 Medium onion, cut into quarters
* 1 Stalk of celery, roughly chopped
* 1/2 t Salt
* 1 C Milk
* 1/4 t Freshly ground pepper

* 2 C All-purpose flour
* 1/2 t Baking soda
* 1/2 t Salt
* 3 T Shortening
* 3/4 C Buttermilk
Place the chicken in a Dutch oven, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle. Remove the carrot, onion and celery pieces from the broth and discard. Reserve the broth.

Bone the chicken, discarding all skin and bones, and cut meat into bite-size pieces. Set aside.

The Dumplings:
Combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.
For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.
For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into 3" x 1" strips.
Bring the chicken broth to a boil, and stir in the milk and pepper. Correct seasonings, if desired.

Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 8 to 10 minutes. Add the boned chicken to the mixture and simmer until heated through. Remove from heat. The chicken and dumpling recipe is ready to serve 6 persons...enjoy it !

Chicken and Dumplings Recipe 3

Chicken and Dumplings Recipe 3
Chicken and Dumplings Recipe INGREDIENTS :

* 1 roasting chicken, 5 pounds, cut up
* 1 celery stalk, cut up
* 6 whole black peppercorns
* 1 teaspoons salt
* 1/2 teaspoon seasoned salt
* 4 medium potatoes, peeled and sliced 1/4-inch thick
* 1 large onion, sliced
* Noodles
* 1 cup unsifted all-purpose flour
* 1 tablespoon butter
* 1 teaspoon salt
* 1 egg, slightly beaten
* 2 tablespoons water
* chopped fresh parsley

Chicken and Dumplings Recipe INSTRUCTIONS :
Rinse and wipe chicken pieces with damp paper towels. Place chicken pieces in 6-quart Dutch oven with 6 cups water. Add celery, peppers, and salt. Bring to boiling; reduce heat and simmer, covered, 60 minutes, or until tender. Remove chicken from broth; reserve broth.

Remove chicken meat from bones in large pieces; discard the skin and bones. To the chicken broth, add potato and onion. Bring to a boil; cover and simmer until potatoes are tender, or about 15 minutes. Remove vegetables from broth with slotted spoon and set aside.

Meanwhile, make noodles. In medium bowl, combine flour, butter and salt; mix with fork. Make a well in center of mixture. Add egg and 2 tablespoons water; beat with fork until ingredients are combined.

On lightly floured pastry cloth or surface, roll the dough 1/8 inch thick. With sharp knife, cut into strips 4 inches long and 1 inch wide. To boiling broth, add noodle strips; return to boiling. Boil, uncovered, stirring occasionally, until tender, or about 15 minutes.

Add reserved chicken and vegetables to broth. Simmer, uncovered, 5 minutes. Sprinkle with fresh chopped parsley...enjoy it !

Chicken with Drop Dumplings

Chicken with Drop Dumplings
Chicken and Dumplings Recipe INGREDIENTS :

* 1 stewing chicken, about 5 pounds
* 2 tablespoons butter
* 2 tablespoons olive oil
* 4 cups water
* 1 rib celery, diced
* 1/2 cup chopped onion
* 1 clove garlic, minced
* 1/2 teaspoon dried thyme leaves
* 1 teaspoon dried parsley leaves
* 1 bay leaf
* 1 teaspoon seasoned salt
* 1/2 teaspoon pepper
* 3 tablespoons all-purpose flour
* Dumplings
* 1 cup sifted flour
* 1 teaspoon baking powder
* 1/2 teaspoon poultry seasoning
* 1/2 teaspoon salt
* 1 tablespoon shortening
* 1 tablespoon minced parsley
* 1 egg
* 3 tablespoons milk

Chicken and Dumplings Recipe INSTRUCTIONS :
In a Dutch oven or stock pot over medium heat, brown chicken on all sides in butter and olive oil mixture. Add water, celery, onion, garlic, thyme, parsley, bay leaf, salt, and pepper. Cover and bring to a boil; simmer for 2 to 3 hours, or until chicken is tender. Remove chicken; remove meat from bones and return meat to pot. Put flour in a cup; blend in enough cold water to make a smooth paste. Stir flour paste into hot stew, stirring until thickened.

Prepare dumpling batter:
Combine flour, baking powder, poultry seasoning and salt. Cut shortening into flour mixture; add 1 tablespoon minced parsley. In a separate bowl, whisk together egg and milk; add to dry mixture and stir with fork until well blended. Drop dumplings by teaspoonfuls onto chicken pieces. Cover and steam for 10 minutes, or until dumplings are fluffy and done inside.
Serves 4.

Chicken and Dumplings Recipe 1

Chicken and Dumplings Recipe 1

A great chicken and dumpling recipe to try !

* 4 pounds Chicken
* 1 teaspoon salt
* 1 Carrot
* 2 Celery
* 1 Onion
* 2 Chicken bouillon cubes
* 1/4 cup Butter
* 1 cup Flour
* 1 oz Sherry
* 1 tablespoon Lemon juice
* Salt

* 1 1/2 cups Flour
* 2 teaspoons Baking powder
* 1/4 teaspoon Salt
* 3 teaspoons Shortening
* 3/4 cup Milk

Place chickens in large kettle with 1 teaspoon salt; cover with water and bring to a boil. Simmer until chickens are tender. Remove chickens from pan and set aside. Remove backbones. Add chopped carrot, celery and onion and simmer 30 minutes. Add chicken stock base and remove from heat. Strain and reserve stock.

Melt butter and stir in 1 cup flour until mixture smooth. Add to strained reserved chicken stock. Simmer 5 minutes. Add sherry and lemon juice, and salt and pepper, to taste.

For dumplings, combine 1 1/2 cups flour, baking powder, and 1/4 teaspoon salt in mixing bowl. Cut in shortening until mixture resembles meal. Stir in milk until just blended. Place about 1/2 inch water in saucepan with wire rack that comes 2 to 3 inches above water line. Cover rack with lightly oiled waxed paper, oiled side up. With water gently simmering, drop dumplings by tablespoons onto waxed paper, leaving room in between for expansion. Steam 8 minutes, uncovered, then cover and steam 7 minutes longer. Meanwhile, remove skin from cooked chickens and bone, if desired. Cut in large pieces. Place chicken pieces in casserole. Arrange dumplings over chicken. Cover with sauce. The chicken and dumpling recipe is ready to serve...enjoy the dumpling !



* 1 (2 1/2-pound) chicken, cut into 8 pieces
* 3 ribs celery, chopped
* 1 large onion, chopped
* 2 bay leaves
* 2 chicken bouillon cubes
* 1 teaspoon House Seasoning, recipe follows
* 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup


* 2 cups all-purpose flour
* 1 teaspoon salt
* Ice water


To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and 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. The chicken and dumplings recipe is ready to serve...!!!

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.
House Seasoning:

* 1 cup salt
* 1/4 cup black pepper
* 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.