How To make Chicken& Dumplings
2 c Flour
1/2 ts Sifted baking soda
1 t Salt
1/4 c Crisco
1 Egg
1 c Buttermilk
1 Hen
1/2 ts Salt
In 8-10 quart saucepan with lid,stew in hen in water until tender with salt & pepper. Remove hen, skin & debone; set aside. Mix flour, soda, 1/2 ts. pepper, & 1/2 ts. salt. Cut in Crisco until crumbles. Add
milk. Mix well & turn on well floured surface to roll. Sprinkle flour on top & roll very thin. Makes approximately 17x25-inch squares. Bring chicken broth to a boil & drop dumplings in one at a time. Keep dumplings separated. Simmer 15 min. Serve immediately. You may return chicken to pot or serve separately. ~-
How To make Chicken& Dumplings's Videos
Homemade Chicken and Dumplings!!!
Learn how to make the BEST chicken n dumplins you will every have!! Comfort food at it's finest! This takes a bit of time to make and some multitasking is required but the payoff is SO worth it!
What you'll need:
2 split chicken breasts (on the bone with skin, about 3 lbs)
8 cups water
2 bay leaves
1-1/2 tsp salt
3 celery stalks, chopped
3 carrots, chopped
1 medium onion, chopped
1 tsp paprika
1/2 tsp dried thyme
1/2 tsp black pepper
1/4 tsp garlic powder
1 stick (1/2 cup) butter
2/3 cup AP flour
1/4 cup cream
1/2 cup frozen peas
In a large pot or dutch oven, add in split chicken breasts, water, salt and bay leaves. Bring to a boil and cook over medium heat for 45 minutes. Don't boil too hard or tooo much water will evaporate. Prepare the vegetables and dumplings.
for the dumplings:
1-1/4 cups AP flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp butter
1/2 cup milk
In a glass measuring cup, heat the milk and butter until butter is melted. In a medium bowl, combine flour, baking powder and salt. Add in milk and butter mixture and stir with a fork just until combined. Dough should be soft. Turn out onto a floured surface and knead just a few times to make it come together (no more than 8 times). Roll out to 1/8 thick and cut into 1 strips and then into 3-4 pieces. Cover with a damp towel until ready for them.
Meanwhile, after the chicken has cooked for 45 minutes, remove to a plate and let cool before shredding. Remove bay leaves from the stock. Add in the chopped vegetables and cook for 10 minutes. In a separate small saucepan, melt butter and whisk in flour. Cook over medium heat for 30 seconds, stirring constantly to create a roux. Gradually add in stock until thinned out a bit. Add roux mixture to the stock with the vegetables and whisk until no lumps remain. Add in cream and peas. Bring to a light boil and add in the dumplings, one by one. Stir gently, cover and cook for 10 minutes or until dumplings are tender and done. Take off heat and add back in the shredded chicken. Stir to heat the chicken through and serve. Serves 4-6. Enjoy!!
**this is adapted from an Emeril Lagasse recipe for chicken and dumplings.
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How To Make Chicken & Dumplings | Quick & Easy Recipe
It's comfort food season - and Chicken & Dumplings is a shining star in the category. Today, I'm showing you guys a quick and easy version that you can make in less than an hour. Let's #makeithappen
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3/4 cup all purpose flour
3 tbsps butter
1 rotisserie chicken
1 onion
2-3 celery stalks
2-3 carrots
4-6 cups chicken broth
1/2 cup heavy cream
diced parsley
1 tsp better than bouillon chicken base
salt, pepper, garlic, onion powder, red pepper flakes
italian seasoning
1/2 cup dry white wine
thyme and 1 bay leaf
Dumplings:
1 1/3 cup all purpose flour
2 tsps baking powder
salt to taste
2/3 cup milk
2 tbsps melted butter
2-3 tbsps diced parsley
Easy Chicken and Dumplings | Pillsbury Recipe
This recipe uses Progresso® broth and Pillsbury® Grands!® biscuits as an easy shortcut to hearty chicken and dumplings!
Recipe:
Homemade Chicken & Dumplings Recipe - What's For Din'? - Courtney Budzyn - Recipe 81
Homemade Chicken and Dumplings Recipe | How to Make Easy Chicken & Dumplings
When I was a kid my grandma Susie would make a giant batch of chicken and dumplings and have the whole family over. Just the smell of walking into her house as she cooked them was heavenly. The slow simmering chicken stock and the smell of mashed potatoes filled the air and we all knew we were gonna need a pair of loose fitting pants! This is the old fashioned way of making chicken and dumplings and I prefer it over any other way. It is by far the easiest chicken and dumplings recipe ever and the best! Serve over a bed of mashed potatoes and you have THE ultimate comfort food of all time!
Watch my recipe on homemade chicken stock here! :
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| Ingredients |
14 Cups Homemade Chicken Stock
5 Cups Cooked Chicken Shredded (Use the meat from your homemade chicken stock chicken.)
Dumplings:
2 Cups All Purpose Flour, additional flour for rolling
4 Tablespoons Butter, Melted
½ Cup – ¾ Cup Chicken Stock
Salt and Pepper to Taste
| Directions |
In a large pot, bring chicken stock to a simmer.
Meanwhile in a medium bowl, season flour with salt and pepper to taste. Add melted butter and mix using a fork.
Add small amounts of the chicken stock to the flour mixture at a time, mixing after each batch of stock. Add stock just until the mixture forms a ball and is not sticky.
Once the dough has come together, knead it on a floured surface for about 7 turns or until smooth. Do not over knead the dough.
Generously flour the top of the dough and roll out to ¼ inch thickness.
Slice into rectangles.
Once the chicken stock is boiling add chicken and season with salt and pepper to taste.
Drop each dumpling individually into the chicken stock by chasing the boil. Gently stir if needed.
After all the dumplings are incorporated, simmer on medium-high heat for 30-45 minutes stirring occasionally to prevent sticking. Cook until your dumplings are your desired tenderness. As the dumplings continue to simmer the stock will become thicker.
Serve over a bed of mashed potatoes and enjoy!!
How to make EASY Chicken and Dumplings ⏰ One Minute Recipe
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How to make chicken and Dumplings the easy way
Using store bought biscuits to make dumplins! It’s so easy.
Yum Yum Get Ya Some
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