Maw Maws Chicken And Dumplings Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
• Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
• Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

Steps:

• In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
• To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
• To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.

Steps:

• 1. Cut hen into pieces: 2 legs, 2 thighs, 2 wings, 2 breasts. Keep other parts to let them stew in the broth.
• 2. Chop onion, celery, and parsley. These will be added later.
• 3. In a medium-high dutch oven put in oil and then flour, stir to combine. This step is very important to NEVER walk away from the pot. Using a wooden spoon, continually stir flour and oil mixture in a figure 8 motion. You are making a roux and you need to get it to the color of peanut butter. Stir continually until you get that color.
• 4. Once roux is the perfect color, then add celery and onions and a teaspoon of salt. Stir to combine and let it sweat for a minute or so.
• 5. Add chicken broth and pieces of hen to pot. Use water if necessary to cover the hen. Add slat and pepper to taste.
• 6. Let this stew on medium-low heat for approximately an hour, until hen is tender. A hen takes time to cook and become tender.
• 7. Once hen is done, I usually remove the meat from the bones. Discard the bones and keep meat warm.
• 8. Mix pioneer baking mix to drop biscuit recipe for dumplings. Bring broth to a boil. Drop about 4-5 tablespoons of drop biscuit mix in broth, put on cover. Wait about 3 minutes before removing cover. Dumplings should be big and fluffy.
• 9. Remove dumplings that are done, keep in a corning ware with cover. Repeat step 8 until dough is used. You may need to add more water to broth, as the dumplings will soak it up as they cook.
• 10. Finally, after all dumplings are done, add chopped parsley to broth, you may want to return the hen meat to warm through again. Serve over rice with dumplings on the side.

Steps:

• 1. In a large pot add whole chicken, celery, onion and garlic. Add water 4 inches above and boil until chicken is cooked thru. I skim the fat from the top of the water.I taste the stock and add chicken stock paste 1 tbsp at a time to taste (if needed) Remove all veggies and chicken. Debone chicken,add Chicken back to stock. My kids do not like the veggies so I remove them and add them to my bowl,otherwise you can dice them prior to adding to the stock for cooking and leave 'em in!
• 2. In a bowl, combine flour,(**OPTIONAL** mix in rosemary and dill for the more "grown up" version) and shortening..I use Crisco. mix together with a fork or pastry cutter(DO NOT OVERWORK), then add buttermilk to form a doughy consistency. (Should be somewhat crumbly, almost like a crisp topping)
• 3. flour a flat work space and roll out dough about 3/8 of an inch and let the kiddies go crazy with the cookie cutters! Drudge each piece thru raw all purpose flour and drop into boiling broth and chicken turn fire down to a simmer and cook till tender...about 2 hours until good-n-creamy. finish with 1/4 stick real butter ***if you aren't including the kiddies you can just pat out with your fingers...***
• 4. Plate as is in a bowl with a piece of garlic bread, or over egg noodles or mashed potatoes!