SOUTHERN CHICKEN & DUMPLINGS
Make and share this Southern Chicken & Dumplings recipe from Food.com.
Provided by mainecooncat
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- House Seasoning is wonderful to spice up any recipe so keep some in your pantry; Mix ingredients together and store in an airtight container for up to 6 months; Yield 1 1/2 cups.
- To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and 1 tsp.
- House Seasoning in a large pot.
- Add 4 quarts of water and in water and bring to a simmer over medium heat.
- Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes.
- Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones.
- Return the chicken meat to the pot.
- Keep warm over low heat.
- To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl.
- Beginning at the center of the mound, drizzle a small amount of ice water over the flour.
- Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water.
- Knead the dough and form it into ball.
- Dust a good amount of flour onto a clean work surface.
- Roll out the dough (it will be firm), working from center to 1/8-inch thick.
- Let the dough relax for several minutes.
- Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
- Cut the dough into 1-inch pieces.
- Pull a piece in half and drop the halves into the simmering soup.
- Repeat.
- Do not stir the chicken once the dumplings have been added.
- Gently move the pot in a circular motion so the dumplings become submerged and cook evenly.
- Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
- To serve, ladle chicken, gravy, and dumplings into warm bowls.
- Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added.
- Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.
Nutrition Facts : Calories 722.6, Fat 30.6, SaturatedFat 8.6, Cholesterol 138, Sodium 29975.6, Carbohydrate 68.3, Fiber 5.7, Sugar 5.8, Protein 42.5
GRANDMOTHER'S CHICKEN 'N' DUMPLINGS
While I was growing up, my grandmother could feed our whole big family with a single chicken-and lots of dumplings. -Cathy Carroll, Bossier City, Louisiana
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.
Nutrition Facts : Calories 310 calories, Fat 9g fat (2g saturated fat), Cholesterol 114mg cholesterol, Sodium 981mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
SOUTHERN CHICKEN AND DUMPLINGS
Old fashioned stick to your ribs chicken and dumplings recipe. The secret is using bone in chicken to make your stock. The bones help flavor the stock and give it richness.
Provided by staceywatts
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h45m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 750.3 calories, Carbohydrate 57.7 g, Cholesterol 132 mg, Fat 34.4 g, Fiber 2.4 g, Protein 49.5 g, SaturatedFat 10.6 g, Sodium 2206.1 mg, Sugar 4.2 g
SOUTHERN CHICKEN AND DUMPLINGS
Make and share this Southern Chicken and Dumplings recipe from Food.com.
Provided by Tonkcats
Categories Whole Chicken
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
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- Remove the neck and innards (if included) from the chicken and discard. Place the chicken in the bottom of a large stock pot. Add the celery, onion, chicken base, salt, and pepper. Add enough water to just cover the chicken - about 12 cups. Place over medium heat and cook the chicken at a low boil for an hour or until the meat begins to fall off the bone.
- Remove the chicken from the stock and set aside. Remove the onion and celery from the pot with tongs, a strainer, or by pouring the stock through a fine mesh sieve.
- Make the dumplings by placing the flour in a medium bowl. Add the cold water and stir with a fork until combined. The dough will be shaggy. Use your hands to work the dough until it forms together. Turn the dough out onto a floured surface and knead a few times to ensure everything is combined. Dust flour under the dough and on top then use a rolling pin to roll the dough until it's about 1/8-inch thick. Turn the dough in a clockwise motion periodically to ensure it's not sticking to the surface. Add additional flour under or on top if necessary.
- Use a pizza cutter to cut the dough into 1-inch strips then cut each strip into about 2-inch lengths. Allow the dumplings to rest.
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