Crack Chicken And Dumplings Recipes

Steps:

• In a bowl combine the flour, baking powder, and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball. Heavily flour a work surface. You'll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface. Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2x2-inches each. It's okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, and some might be shaped funny. Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings. To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15 to 20 minutes or until they don't taste doughy. Add the cooked chicken to the pot and serve.

Steps:

• Boil 3 quarts water in a large pot.
• Add chicken, 1 t salt, onion, celery, garlic, bay leaf and parsley and simmer for 2 hours.
• The liquid will reduce by 1/3.
• When chicken is cooked, remove it and set aside.
• Strain stock and throw away everything but the stock.
• Put 6 cups of the stock back into the pot. (Leftover stock can be frozen.)
• Add the pepper, 1/2 t salt and lemon juice and reheat while you mix dumplings.
• For dumplings, mix flour, baking powder, 1-1/4 t salt and milk in a medium bowl.
• Stir until smooth, then let dough rest for 5-10 minutes.
• Roll dough onto a floured surface to about 1/2 inch thickness. (Handle the dough as little as possible for good dumplings).
• Cut the dough into 1/2 inch squares (I use a pizza cutter) 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 to 30 minutes until thick.
• Stir often.
• While the stock is thickening, the chicken will have cooled.
• Tear all the meat from the bones and remove the skin.
• Cut chicken into bite sized pieces and drop them into the pot.
• Cook for another 5 to 10 minutes, but stir carefully so you don't break the chicken up.
• When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot.
• (Very good over mashed potatoes.).

Steps:

• Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
• Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Steps:

• Brown chicken parts in small amount of butter or oil in deep skillet.
• Add sliced celery, carrot and onion. Pour chicken broth over to barely cover chicken pieces.
• Cover and simmer until chicken is cooked through (about 35 to 45 minutes).
• While chicken is cooking, make dumplings (see instructions below).
• Remove chicken when cooked and tent with foil.
• Pour off broth and vegetables from skillet into blender or food processor, pulse until smooth.
• Return broth to skillet. Add parsley, mace, and evaporated milk. Bring to boil.
• Add dumplings and cook for 15 minutes. Reduce heat to low. Taste broth and season with salt and pepper to taste.
• HINT: if you would like your sauce a bit thicker, finely crush 5-6 saltine crackers and stir into the broth.
• Add chicken back in to warm through. Cover and keep warm until serving.
• DUMPLINGS:.
• To make in food processor:.
• Whisk together melted 1 tablespoons butter, 3 eggs and 1/4 Cup milk.
• Using the dough blade for your food processor, finely chop crackers with the parsley and garlic powder in processor.
• Add liquid to crackers with processor running until all ingredients come together in a dough like mixture (don't overprocess, just process until it comes together).
• Form into small balls about size of unshelled walnuts, add to broth as directed above.
• To make W/O food processor:.
• Finely crush crackers with rolling pin, add to bowl with garlic powder and finely chopped parsley.
• Whisk together melted butter, eggs and milk.
• Add to crackers, mix well, and form into balls about size of unshelled walnuts. Add to broth as directed above.

Steps:

• Place chicken in a Dutch oven. Add water and 2 teaspoons salt. Bring to a boil.
• Cover, reduce the heat, and simmer for 1 hour or until tender (should almost fall off bone).
• Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-sized pieces.
• Bring the broth to a boil and add pepper.
• Combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened.
• Knead the dough 4 to 5 times (never done), and pat to 1/2-inch pieces and drop into boiling broth (I do not pat it out, just pinch off pieces). Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.
• Stir in the chicken and serve. I make it in the pressure cooker, much quicker and easier.
• I pressure it for only 30 minutes.
• It can also be done in the crockpot with 3-4 cups water but someone has that book so at this time I cannot give cooking times.
• Good Luck! Hope you enjoy.