Do you like Dumplings and Chicken and if you do what is your receipe?

Question

Do you like Dumplings and Chicken and if you do what is your receipe?

Answer 1

I never measure anything.My recepies are based on how many people are going to eat.That comes from cooking offshore on the drilling rigs and production platforms as the number of people varies from day to day out there.But usually I use a 10lb pack of leg quarters and boil them down.I add a can of chicken broth just for good measure.I season with garlic powder,onion powder,bell peppers,salt and pepper.I use about three cups of flour,a few tablespoons of butter,salt and pepper and a little bit of warm water to get the consistancy right for rolling out the dough.I roll them out and cut 2"x2" squares.As I am deboning the chicken I drop my dumplings in the stock while stirring frequently over a medium heat.Once the dumplings are done most of the way I add my chicken.

Answer 2

I use either chicken b*****s or leg quarters, boil in water until meat easily detaches from the bone. take out of the water and after cooling a bit take the meat off the bones. In the meanwhile add two cans of chicken broth to the water left in the pot. now I know alot of people roll out dumplings, but it's much easier to use canned biscuits. I use aabout 4 cans because my kids like alot of dumplings. bring the broth to a boil and pinch off biscuit dough and drop into boiling broth..walla dumplings!! when finshed add the chicken back and season with salt and lots of pepper. sometimes I add carrots and sometimes I make dumplings by mixing self rising flour in water until its a dropable consistency and drop by spoonfuls into the boiling broth..this usually makes a thicker gravy type broth and the dumplings are softer than the canned biscuits...very easy and delicious..experiment a bit on your own

Answer 3

I LOVE CHICKEN AND DUMPLINGS !!!!!!!!!!!  I really don't make them that well. but my late mother-in-law and graddmother made them really, really good.

Answer 4

CHICKEN AND DUMPLINGS  

3 1/2 pounds chicken pieces

8 cups chicken broth

DUMPLINGS:

2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup butter, cold

1/2 cup water

In a large wide pot, simmer the chicken pieces in the broth until the chicken is tender, 30 minutes or more. Remove the chicken and set it aside. When cool enough to handle, skin and bone the chicken and shred or cut it into bite sized pieces. If desired, skim the chicken fat off the surface of the broth. In a large bowl, thoroughly mix the flour baking powder and salt.

Using a food processor, pastry blender, or two knives, cut in the butter until it is the size of very small peas and distributed throughout the dry ingredients. Add the water and knead 8 to 10 times. If the dough seems too sticky, add a little more flour. Roll the dough out to 1/8-inch thickness and cut into 1-inch squares. Bring the broth to a rolling boil, drop in the dumplings, cover the pot and reduce the heat to simmer. Cook for 10 minutes or until the dumplings are cooked. Overcooking will cause the dumplings to fall apart.

To serve, place the chicken pieces in a bowl and ladle hot broth and dumplings over the chicken.

Answer 5

Darell’s Homemade

From scratch, country style

Chicken and Dumplings

This is a single batch; I cooked a double batch to fill the crock-pot up.

Ingredients, 1 chicken, 2-bullion cubes, 1-cup plain and 1-cup self-rising flour, ¼ Cup buttermilk, clean finger nails,  

1.Start with one medium to small chicken.  I used a crock pot to cook mine in.

2.Place whole chicken and one cup of water in the crock-pot, add salt and pepper, and cook on high for 4 or 5 hours, then switch to low for 4 more hours.  The goal here is to have a well-done chicken and some tasty broth. I normally cook the chicken over night.

3.Pour the broth off the chicken and collect it in a large cooking pot.  Add 4 can of Fat Free Broth, Sue Bee or some brand, I use fat free because there is enough fat from the chicken.  Stir chicken broth and can broth together, then take 1 cup of broth and put it in a mixing bowl.

4.Put the remainder of the broth on to boil and add 2 chicken bouillon cubes

5.To the 1 cup of broth, add ¼ cup of buttermilk (this is optional), and 1 cup of self-rising flour and 1 cup of plain flower, stir, and add flour until you have stiff dough. You can add either plain or self-rising flour.

6.Roll the dough out flat, and use a pizza cutter and cut into 1 in squares, or any size small square.  This allows the dumplings to cook and not get all balled up.

7.After cutting the dumplings, drop the dumplings into the rapidly boiling broth, I use a flat egg turner to pick up the dumplings and drop them into the boiling broth. Stir the broth and dumplings now and then during the cooking cycle.

8.De-bone the chicken; make big pieces to be added to the dumplings later.

9.After all dumplings are in the broth, and the broth is boiling, lower heat, to a simmer, and cook for 20 minutes. Check the mixture, if the mixture becomes too thick, add another can of broth, or just add a cup of water. (You added two bouillon cubes before so you can put in a little water)

10.After dumplings have cooked for 20 minutes, add the de-boned chicken.

11.If you are going to have to wait a while to eat the dumplings, pour the dumplings into a crock pot, and turn on high heat, and the dumplings will keep for a couple hours, after one hour turn the crock-pot on low.

PS.   These dumplings will bring a tear to a glass eye, and they are as good as your grandma made.  And my fingernails are really clean after I make the dough.

PSS. You will need some extra flour to make a real stiff dough. Be sure and put the chicken broth in the dough.