Sandys Chicken And Dumplings Recipes

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:

• Place the chicken in a Dutch oven, and add the water, broth, carrot, onion, celery and salt.
• Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done.
• Remove chicken and allow it to cool enough to handle.
• Remove the carrot, onion and celery pieces from the broth and discard.
• Reserve the broth.
• Bone the chicken, discarding all skin and bones, and cut meat into bite-size pieces. Set aside.
• THE DUMPLINGS:
• Combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal.
• Add the buttermilk, stirring just until dry ingredients are moistened.
• Turn dough out onto a floured surface and knead 4 or 5 times -- no more.
• FOR DROP DUMPLINGS:.
• Pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.
• FOR ROLLED DUMPLINGS:
• Roll the dough to a 1/4-inch thickness, and cut into 3" x 1" strips.
• Bring the chicken broth to a boil, and stir in the milk and pepper.
• Correct seasonings, if desired.
• Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low.
• Stir from time to time to make sure dumplings do not stick together.
• Cook dumplings 8 to 10 minutes. Add the boned chicken to the mixture and simmer until heated through.
• Remove from heat.
• Makes 4 to 6 servings.
• Notes: Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result.

Steps:

• Remove skin from chicken and shred meat into large pieces. Set aside.
• In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.
• In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.
• While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.
• Skim surface for any scum that has risen to top. Stir in chicken gravy.
• With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.
• Ladle into bowls and serve piping hot.

Steps:

• Separate the chicken legs from the thighs, and season with salt and pepper, to taste. Coat the pieces with the flour, shaking off any excess and reserve the leftover flour. Put the oil into a heavy bottomed skillet and heat it over medium-high heat. Add the chicken and brown it on all sides, about 5 minutes per side. Remove the chicken to a plate and add the carrots, celery, onion, mushrooms, and corn. Sprinkle with the reserved flour, and give it a good stir. Add chicken broth and stir. Nestle the chicken pieces into the vegetables and add enough water to just cover the chicken. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.
• Just before the cooking time is up combine the baking mix, poultry seasoning, and milk in a small bowl. Drop the batter by tablespoons on top of the simmering chicken leaving some room between the dumplings. Cover and simmer for 20 minutes. Serve hot.

Steps:

• Preheat oven to 350°F.
• Spray a glass baking pan (large enough to hold the 4 pieces of chicken in a sigle layer) with non-stick cooking spray.
• Place chicken in glass pan and sprinkle the tops with seasoned salt.
• Spread cream of chicken soup over the chicken.
• Top each piece of chicken with a slice of Swiss cheese and Cheddar cheese.
• In a small bowl, combine stuffing mix and butter and mix. (Mixture should stick together. If it doesn't add a little more butter).
• Spread stuffing mix over the chicken pieces.
• Bake uncovered for 50-55 mintues or until browned and bubbly.