Jude 2

Anyone got a good down home recipe for Chicken n Dumplins?

We love them and today is the perfect day for it. Rainy, chilly some what. So we need comfort food

KB

We make them quite frequently for our church
for a fundraising dinner - but it's the old timer's
recipe:

Mix 1 cup warm (but not boiling) chicken broth,
1 tsp salt, and 1 slightly beaten egg with enough all
purpose flour for the dough to "feel right" (that's the
fun part). The dough will be just past the "sticky" stage.

Knead gently, roll dough on a floured surface until
thin - cut into strips & drop in a boiling pot of cooked
chicken/chicken broth (seasoned w/Salt & Pepper to
taste) for 10 to 20 minutes (depends on how many
dumplings you fixed & how tender you like them).
We like to take them off the stove & let them sit
30 to 45 minutes to plump up before we eat them.
If you can't find a good young hen - we like to get
chicken paste & add to the broth to make it a little
richer. Sometimes it's hard to find - but it will give
your dumplings a rich kick. You can get it at Sam's
Club - or your local grocery.

For you northerners - there is a difference between
Chicken & Dumplings and Chicken & Noodles.

You can also buy frozen dumplings in the freezer
section of your grocery store that you just drop
in your broth (not quite as good as home made -
but not too bad).

You can also if you're in a hurry...break up a tube of canned biscuits into some chicken broth and chicken and get a C&D quickie.

I used canned Grands biscuits, but everyone seems to enjoy mine alot.

A few years ago, some friends came over to make some chicken and dumplins and part of the recipe had things I've never had in them but they turned out to be great. I don't have it exact but here are some highlights:

-Boil chicken in water that just covers the chicken and add butter and salt - I normally use chicken breast strips so it's easier to break up after.
-When it's done, put on a plate with paper towel to cool so you can break it apart later.
-Keep the water and add chicken broth and cream of chicken soup. The more you want to make, the more of this you add. Broth makes it more soupy and the cream of chicken makes it thicker
-Add Rigatoni pasta (told you it was different) and contents of can of steamed potatoes (preferably cut up). Boil until the pasta starts getting tender.
-Keep it boiling and start pinching off parts of the biscuits for dumplins. Go fast and try to make sure they drop below the liquid a little. Keep stirring.
-After a few minutes, add the broken up chicken and pepper to your preference.
-If you think it's too thin, add more dumplins (keep extras on hand) or too thick, you can add milk or more broth.

It is some good eatin'.

I make mine as Pianoman does. I sometimes make a double or triple batch and freeze them in a single layer on a cookie sheet. After they are set I throw them in a bag and save for when i am busy. I also cook my chicken in the crock pot and then transfer the broth to a large pot to drop the dumplings in. For the dumplings that are frozen you just drop them in frozen. We love this around here. I think I'll make some this weekend.

Jinjer

The real secret to Chicken and Dumplings;





































Once you have made them, throw the whole mess in the garbage! It's chicken, a fowl (or is that foul), that isn't fit for human consumption and un-cooked bread dough. yuk!!!!


TW

I got em' going!!!

So we will see and I will let you know. If they turn out good, I will post my recipe

KB

I pressure cook my chicken with some cut up celery, Chef Paul Prudhommes Poultry Magic seasoning, salt and pepper. The chicken will just about fall off the bones when you take it out of the pressure cooker, remove the bones and the skin and cut meat in large chunks. Strain the liquid into another large pan, put the chicken in and bring to a slow boil. I make my dumplings using the Bisquick receipe on their box. Drop tablespoons of the dumplings in and cook 10 minutes covered and 10 minutes uncovered. I think I'll be making some Sunday, we have a "cold" front due here on Sunday.

They turned out great!!!!!!!!!!!!!!

I cooked a whole chicken, made my broth, deboned it and had enough chicken to do some chicken salad for later.

Great meal!!!


This is how I did

Cook chicken
deboned
I seasoned my chicken alot. We like a little kick to it, so I added some cajun season, cayene pepper, regular pepper and salt.
Rolled in my dumplins, got them going then added chicken back to it,
Thicken it up some with flour and WALA you have chicken and dumplins.

My wife loves me right now LOL

KB