Chicken and dumplings

Re:Chicken and dumplings (mar52)

Sun, 03 Feb 2013 17:20:52 GMT

I like all things dumpling.

We eat the lazy person's dumplings:

Buy a can of cheap biscuits, roll them out flat and cut in to strips. Mix with flour and drop in to your chicken stew.

Re:Chicken and dumplings (NYPIzzaNut)

Sun, 03 Feb 2013 17:12:00 GMT

agnesrob

And I love all versions Michael!!

You are my kind of woman!

Re:Chicken and dumplings (NYPIzzaNut)

Sun, 03 Feb 2013 17:11:09 GMT

agnesrob

I usually only have the dumplings and broth. I don't need the chicken!

I am with you.

Re:Chicken and dumplings (agnesrob)

Sun, 03 Feb 2013 17:07:38 GMT

And I love all versions Michael!!

Re:Chicken and dumplings (Michael Hoffman)

Sun, 03 Feb 2013 15:58:28 GMT

There are all sorts of dumplings. Ravioli are dumplings. So are won tons, kreplach, gnocchi and kneidel.

Oh, for some of my grandmother's tzimmes and kneidel.

Re:Chicken and dumplings (scrumptiouschef)

Sun, 03 Feb 2013 14:37:39 GMT

how about Dolly Parton's version?
1 (3-lb) chicken
2 ½ tsp salt
¾ tsp pepper
1 onion, peeled and left whole
¼ cup chopped celery leaves
2 cups all-purpose flour, plus extra for kneading
½ tsp baking soda
3 Tbsp vegetable shortening
¾ cup milk
Servings: 6
Active Time: 30 min
Total Time: 1 hour 15 min
Method
1. Combine the chicken and 2 teaspoons of the salt with 2 quarts of water in a Dutch oven. Cover and bring to a boil. Reduce the heat to medium and add the pepper, onion, and celery leaves. Simmer the chicken until the meat falls away from the bone.
2. Remove the chicken and onion from the pot, and strain out the celery leaves. Discard the onion and celery leaves, and set the chicken aside to cool.
3. When the chicken is cool enough to handle, remove the meat from the bones and cut into 1-inch pieces. Set aside. Discard the skin and bones. Meanwhile, raise the heat to high and bring the broth to a boil.
4. Combine the flour, baking soda, and the remaining ½ teaspoon of salt in a medium bowl. Cut in the shortening with a fork and knife or a pastry cutter until the mixture resembles coarse crumbs.
5. Gradually stir in the milk until the dough is moist. Turn the dough out onto a floured surface and lightly knead for about 5 minutes.
6. Roll out to ½-inch thickness and cut into 1 ½-inch squares. Drop the pieces of dough into the boiling broth. Reduce the heat to low, cover, and cook for 10 minutes. Stir gently.
7. Add the chicken back to the pot, stir, and cook until the chicken is heated through, about 8 minutes. Serve warm.

+the best image of Dolly you've ever seen http://www.scrumptiousche...n-And-Dumplings-Recipe

Re:Chicken and dumplings (mayor al)

Sun, 03 Feb 2013 12:57:09 GMT

I guess I am a bit fussy about 'Dumplings' and ' thick noodles'

One of our local roadfood favorite places serves their version of "C&D" with all their family style Chicken dinners (as one of the side dishes) They are good, but they are --in my definition-- a thick noodle, rectangular about 3/4 inch by inch and a half in measurement. Not a Dumpling in my book.
Is/are Spetzal (spelling) the German pasta, considered to be a dumpling?

To me..IMHO a dumpling is what the Czechs and other Slavic folks call a "Knedlicki" made from a bread dough, twice-risen, the cut into serving loafs anf boiled. Lots of Caroway and usually served sliced an inch thick and buried under gravy.
Serving slices or chunks of them in a chicken broth would be ...to me... the real Chicken and Dumplings of my ethnic heritage.

If you bake the dough, you have biscuits, not dumplings. But then what do I know???

Re:Chicken and dumplings (agnesrob)

Fri, 01 Feb 2013 21:16:49 GMT

I usually only have the dumplings and broth. I don't need the chicken!

Re:Chicken and dumplings (BelleReve)

Fri, 01 Feb 2013 13:50:58 GMT

ann - sounds like a wonderful recipe - and I've got a nice pot of parsley in the yard - could you please post?

Re:Chicken and dumplings (boyardee65)

Thu, 31 Jan 2013 10:16:41 GMT

Sometimes I leave the pot uncovered and put it in the oven for 15 minutes to let the dumplings brown. Chicken and biscuits!!

Re:Chicken and dumplings (chefbuba)

Wed, 30 Jan 2013 15:49:26 GMT

If you make enough dumplings, you don't need to thicken your broth with roux. The starch from the dumplings will thicken the soup.

Re:Chicken and dumplings (Michael Hoffman)

Wed, 30 Jan 2013 15:21:26 GMT

Re:Chicken and dumplings (ann peeples)

Wed, 30 Jan 2013 15:19:34 GMT

We all love our dumplings!

Re:Chicken and dumplings (Michael Hoffman)

Wed, 30 Jan 2013 14:44:44 GMT

When I make dumplings I do use Bisquick and the recipe on the box -- with a few additions. I add garlic granules, finely chopped green onion and finely chopped roasted red pepper. I call them confetti dumplings.

Re:Chicken and dumplings (ann peeples)

Wed, 30 Jan 2013 13:39:22 GMT

My recipe is simple=flour, eggs, water salt and pepper and parsley for looks. I have never used Biscuit. A never fail recipe from Bob's Grandma.

Re:Chicken and dumplings (Michael Hoffman)

Wed, 30 Jan 2013 12:31:15 GMT

Your chicken and dumplings sounds delicious. Why the Bisquick biscuit recipe rather than the Bisquick dumpling recipe?

Re:Chicken and dumplings (agnesrob)

Wed, 30 Jan 2013 12:24:33 GMT

That sounds so good David!!

Chicken and dumplings (boyardee65)

Wed, 30 Jan 2013 11:16:43 GMT

I made a great pot of chicken and dumplings Monday since the weather was rainy and cool. The recipe follows.

Chicken and cheddar dumplings for two

For the broth:
2 chicken leg quarters
2 ribs celery roughly chopped
1/2 onion roughly chopped
2 carrots roughly chopped
1 Tbs. sea salt
a few whole pepper corns
1 sprig each thyme, sage, parsley
2 cloves garlic smashed lightly
Combine all ingredients and bring to a boil then reduce heat and let simmer for 1 1/2 hours skimming as needed.

For the rest:

After the broth is done remove the chicken and let cool. Strain the broth and discard the veggies and other stuff. Dice another large onion, 2 ribs celery, and 2 carrots and add to the broth. Let simmer til the veggies are done. Make a roux from 3 Tbs. butter and 3Tbs. all purpose flour and add it slowly to the boiling broth stirring constantly til thick. Add the chicken back in and let simmer10 min. more.

For the dumplings:

Follow Bisquick recipe for drop biscuits and add 1/2 cup shredded cheddar cheese. Drop dumplings into pot carefully and cover. Simmer 12-15 minutes til dumplings are fluffy.

enjoy
David O.