Chicken N Dumplins..

[Que'a Syde]

Ok guys i am looking for a killer recipe..Whose got it?

[ecto1]

My wife I will ask her tonight.

[BluDawg]

Chicken & Dumplings

Pull the guts out of a 3-4lb fryer and drop it into a 2-3 gal stock pot over med hi heat with enough water to cover the bird.
add 2 bay leaves and 8 peppercorns to the pot.
When the water comes to a boil reduce heat to the lowest setting and lid up the pot. Simmer for 1 hr. remove from heat and let stand 1 hr.
Remove chicken to a plater to cool run the stock through a strainer then through a fat separator cup. Save the fat and put it in te freezer to firm up and return the stock to the pot.
test the seasoning and adj to taste ( I use celery salt and a little onion powder) add a 1/2cup milk and a knob of butter about the size of an egg
Strip the meat from the bones

Dumplings
you can cheat and use flour tortillas or make your own
Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1 tsp poultry seasoning
1 teaspoon salt
1/3 cup chicken fat; add enough shortening to make 1/3 cup total
1/2 cup milk
Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips. Sprinkle lightly with flour and drop into boiling chicken stock. Cover tightly and boil gently for 8 to 10 minutes. Add the chicken back to the pot and serve with mash taters corn & mustard greens

[ecto1]

Chicken and Broth

3 quarts water 

1 3-4 pound chicken cut up 

1 1/2 teaspoons salt 

1 small onion sliced 

2 stalks celery, chopped 

1 clove garlic, peeled and quartered 

1 bay leaf 

4-6 whole parsley leaves 

1 teaspoon coarsely ground black pepper 

1 tablespoon lemon juice 



Dumplings


2 cups all purpose flour 

1 tablespoon baking powder 

1 1/4 teaspoons of salt 
1 cup plus
2 tablespoons milk 



1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third. 


2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.


3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.


4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.


5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.


6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.


7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. .

[Stan41]

All chicken 'n dumplins are killer dumplins.
Stan

[Papa Tom]

Chicken & Dumplings

Pull the guts out of a 3-4lb fryer and drop it into a 2-3 gal stock pot over med hi heat with enough water to cover the bird.
add 2 bay leaves and 8 peppercorns to the pot.

Now I usually pull most of the feathers too.........

We make our dumplings kinda like spaetzle flour, egg, salt and pepper.
Pull the cooked chicken from the stock and brown in oven.
Mix the dumpling ingredients to to a gooey dough and drop by teaspoonful into the boiling stock.
Add a couple cans of Cambells cream of chicken soup to the stock to thicken.
Chicken is then either served on a platter or shredded and tossed in the pot (usually first day the bird is on a platter then it is shredded and tossed in the pot for subsequent meals).

[Tuck]

Ecto1's wife makes them like my grandmothers Lip Smacking Good .

[ecto1]

Ecto1's wife makes them like my grandmothers Lip Smacking Good .

I can't wait till it cools down she makes it about twice a month one of the reasons am in great shape....for a circle.

[tex_toby]

Here you go! viewtopic.php?f=5&t=8859&hilit=dumplings

[cokeguy101]

Ok so here it goes this is my own recipe I made it and actually was making it the day I caught fire if you have been here a while you know.

1 4lb bird or what ever size u like
1/2 lb bacon
Bush of cilantro
Baby carrots
1 onion
Mushroom
celery
5cloves garlic
chicken broth
2 jalapenos zl
Can of plain or butter biscuits

Fry bacon and diced onion and garlic.once bacon browns add jalapeno cook until sweated good. Add split chicken cook until browned on both sides. Add chicken celery and cilanteo and broth to cover. Simmer until chicken cooked about and hour. Pull chicken let rest add mushrooms and carrots. Debone chicken add back to pot with bring to boil. Cut biscuits small and drop in one by one. Simmer a few minutes until biscuits are cooked and serve with hot bread. I like garlic or just french toast or plain toast.









Fry bacon onion