Another Southern Chicken And Dumpling Recipes

Steps:

• Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Place the chicken breasts into the pot, skin-side-down. Pour in the chicken broth, and enough water to just cover the breasts. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the chicken begins to fall off the bone, about 1 hour. Once cooked, remove the chicken breasts from the pot. Remove and discard the skin and bone; allow the meat to cool, then tear apart into bite sized chunks.
• While the chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1 1/2 teaspoons of salt together in a mixing bowl. Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. Make a well in the middle and pour in the milk. Stir together until a stiff dough forms. Turn out onto a floured surface, and knead until smooth. Form the dough into 12 pieces, and set aside.
• After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper, and shredded chicken back into the pot. Return to a simmer over medium-high heat. Drop the dumplings into the simmering broth one at a time to keep them from sticking together. Cover, reduce heat to medium-low, and simmer until the dumplings have puffed and are no longer doughy in the center, 10 to 20 minutes.

Steps:

• Using a large stock pot add diced carrots, onion and celery with 2 of the cartons of chicken stock (equals 64 oz) and 8 cups of the water and 1 tablespoon salted butter along with 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder also 1 teaspoon sea salt and 1 teaspoon fresh coarsely ground black pepper. Bring to a boil then turn to just under medium high heat keeping at a boil for one hour. While chicken is boiling you can make the dough for the dumplings (After an hour remove chicken to cool. Once cooled tear into small bite sized pieces and add back to the broth.).
• To make the dumplings.
• Using a large mixing bowl whisk flour, salt, parsley flakes, onion powder and garlic powder. Add milk and eggs. Cut softened butter into pieces and add to flour mixture.
• Flour your hands then knead until a loose dough forms. Dough should still stick to your hands but easily come off. Divide dough in two and form 2 balls picking up all the loose pieces. Wrap each ball in plastic wrap (Glad or Saran) tightly and refrigerate for an hour (although the dough can stay in the refrigerator up to overnight). The chicken should be done cooking while the dough is resting so this would be a good time to take out and let cool so you can debone it then add it back to the pot.
• When you are ready for the dough lightly flour your surface and rolling pin. Dough might crumble a bit. just make into a tighter ball and roll the ball in the flour you've floured your surface with. Start to roll dough out to 1/4 inch. Using a pizza cutter or sharp knife cut dough into 1 inch pieces.
• Bring broth up to hard boil and add the last 32 oz box of chicken broth and the last 3 cups water. Start adding dumplings quickly. Make sure that all dumplings are dunked under the surface a couple times. Let boil but stir frequently to keep dumplings from sticking to each other or the bottom of your pot. Your chicken should have been added back to the pot by this time if you haven't already done so add it back now.
• Cook dumplings for 20 minutes. Take out one dumpling and test to see if it's done. It should be firm but still soft not gooey. Cooking time will vary due to thickness of dumplings. If not done at 20 minutes let cook an additional 10 minutes and check again.

Steps:

• Combine chicken, salt and pepper in a large pot and cover with water. Cook until chicken is tender.
• Remove chicken from water.
• Remove bone and skin.
• Set chicken aside (while chicken is cooking, prepare dumplings.).
• Dumplings: In a large bowl, mix flour, salt, baking powder and shortening with a fork.
• Add egg and 1/2 cup milk; mix to form dough.
• Roll dough to 1/4-inch thickness on floured surface.
• Cut into four-inch strips with sharp knife.
• Drop dumplings into simmering chicken broth.
• Cover and simmer until dumplings are done.
• Add chicken to dumplings and 1 cup milk.
• Cook slowly for 10 minutes.

Steps:

• In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
• Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.
• To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.