Old Fashioned Home Made Chicken And Dumplings Recipes

Steps:

• Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
• Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
• In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
• Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
• Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
• Add chicken meat, and stir. Serve hot.

Steps:

• In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Discard bay leaf. , For dumplings, in a small bowl, combine the flour, parsley, baking powder, cloves and salt. Stir in milk just until moistened. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Steps:

• NOTE: IF USING SALTED BUTTER, USE TWO 14.5 OUNCE CANS CHICKEN BROTH PLUS TWO CUPS WATER. (STEP ONE): Chop deboned skinless chicken into bite-sized pieces; set aside.
• MELT 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat. Add 1/2 cup all-purpose flour and cook until bubbly and light golden, stirring often for 2 minutes. Stir in the broth and seasonings. Bring mixture to boiling then reduce heat to medium. Add chunked or diced chicken; stir.
• COMBINE the dumpling dough ingredients, stirring only until soft dough forms (do not overmix). Drop dough quickly by teaspoons in a single layer over surface of bubbling gravy on one half of large saucepan (do not roll or press dough, or submerge beneath the gravy). Simmer mixture UNCOVERED for 10 minutes.
• GARNISH tops of dumplings with parsley or chives.
• COVER then reduce heat to medium-low.
• SIMMER covered for 10 additional minutes; UNCOVER and remove from heat.
• LIFT out dumplings individually using a small slotted spoon, placing them onto a plate, leaving dumplings garnished side-up.
• STIR chicken and gravy using a wooden spoon (gently scraping bottom of saucepan while stirring).
• LADLE the chicken/gravy mixture into bowls, then arrange dumplings over the top.
• SERVE and enjoy.

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:

• Mix flour and shortening together in a bowl until it resembles cornmeal.
• Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
• Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
• Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.

Steps:

• Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
• Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
• Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.

Steps:

• CHICKEN AND BROTH: Place chicken breast or whole chicken with skin in a Dutch oven and cover with water.
• Add a stick of butter and chicken bouillon. Cook over medium heat until chicken is tender, about 45 minutes for chicken breasts or 1 hr 15 minutes for the 3 lb chicken. Remove chicken from the broth and let chicken cool. Do not get rid of the broth. Remove skin and bones and discard. Shred chicken or chop into bite-size pieces. I don't put mine back into the broth until after the dumplings have cooked.
• FOR DUMPLINGS: In a small mixing bowl, add eggs to the melted butter. Whisk.
• Take half of a shell and add milk to it six times... pour into the egg mixture.
• Add in salt and pepper.
• Add 3 cups of flour; mixing in the flour a little at a time.
• You want the dough to be rather sticky.
• Add a couple of drops of yellow food coloring to give it a rich looking blend.
• Heap about 2 cups of flour onto a wooden board or counter.
• Using a tablespoon, add about a cup of the mixture to the center of the flour.
• Start incorporating the flour and the dough until you can roll it out and it doesn't stick.
• Roll very thin.
• Using a pizza cutter, cut strips of the dough.
• Add to the broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching.
• Turn down to low while you make the next batch. It's easier to roll out using small batches than trying to roll it all out at one time.
• After you have added the last dumpling, add the chicken back to the Dutch oven and stir very gently.
• Remove from heat and place a lid on the pot.
• Let sit for 10 minutes or so before serving.

Steps:

• Set oven to 350°F.
• Sprinkle half the creole seasoning on top and bottom of chicken breasts. Then lay chicken breasts skin down into an 8x by 8x baking dish. Cover with tin foil and bake for an hour.
• Chop up your onion, celery, red and green bell peppers and your garlic.
• In a large soup pot or dutch oven add your olive oil. Turn heat to hight and when it starts to get hot add your veggies. Sweat them for at least 3 minutes before adding the rest of the creole seasoning, the chicken stock, bay leaf, black pepper and thyme. Bring to a boil and then turn to Med-Low.
• When the hour is up take the chicken out of the oven and let rest for 5-10 minutes. Once rested and cooled you'll want to take the chicken off the bone and add meat to the pot of simmering soup. Discard all skin and bones but add the juices at the bottom of your baking dish to your pot. Add green beans. Let simmer about 10 minutes.
• In a mixing bowl combine flour, baking powder, parsley, pepper, salt, eggs and water until it looks like a thick paste. You may need to add another teaspoon or two of water depending on the size of your eggs.
• Turn heat back up to Med-High until it's brought to a heavy boil. Using two teaspoons spoon the dumpling mixture teaspoon by teaspoon into the soup. Once all the dumplings have bounced back up to the surface you know they are done. Turn heat back down to low and let simmer for about 5 minutes before serving.

Steps:

• Stew: dry chicken with paper towels and season with salt and pepper.
• Heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.
• Brown half of chicken lightly on both sides, 5-8 minutes; transfer to bowl.
• Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl.
• Heat remaining tablespoon oil over med-high heat until shimmering.
• Add onions, celery, garlic, tomato paste, and thyme; cook until vegetables are softened and lightly browned, 8-10 minutes.
• Stir in flour and cook for 1 minute.
• Slowly whisk in sherry, scraping up any browned bits.
• Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker.
• Stir remaining 3 1/2 cups broth, carrots, and bay leaves into slow cooker.
• Nestle browned chicken with any accumulated juice into slow cooker.
• Cover and cook until chicken is tender, 4-6 hours on low.
• Transfer chicken to a cutting board; let cool slightly, then shred into bite-size pieces.
• Let stew settle for 5 minutes, then remove fat from surface using a large spoon; discard bay leaves.
• Stir shredded chicken, peas, and parsley into stew, and season with salt and pepper to taste (adjust stew consistency with additional hot broth as needed).
• Cover and cook on high until simmering.
• Dumplings: whisk flour, baking powder, and salt together in a bowl.
• Microwave milk and butter together until warm (do not overheat), about 1 minute, then whisk to melt butter.
• Stir milk mixture into flour mixture until just incorporated and smooth.
• Drop golf ball-size dumplings on top of simmering stew, leaving about 1/4-inch between each dumpling (should have about 18 dumplings).
• Cover and cook until dumplings have doubled in size, 25-35 minutes; serve.