Texas Chicken Dumplins 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:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Steps:

• Stew chicken in a large pot, barely covered with water and chicken broth.
• Add seasonings.
• Make dumplings while chicken is cooking.
• Combine all ingredients, adding enough flour to make a soft dough.
• Roll out on floured board, cut dough in strips about 1X2 inches.
• Remove chicken from from broth.
• Combine ingredients for gravy together in a saucepan.
• Heat until thickened and add to chicken liquid.
• Drop in dumplings while boiling and cook covered 10 to 15 minutes.
• Add chicken and serve with cranberry sauce.

Steps:

• Combine chicken broth, chicken breast cubes, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
• Mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. Cover pot and cook until dumplings are cooked through, about 10 minutes.

Steps:

• Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.

Steps:

• Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
• Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
• Remove chicken and let stand until cool enough to handle.
• Remove skin from chicken and tear meat away from bones.
• Return meat to soup; discard skin and bones.
• Add more salt and pepper to taste, if desired.
• Return soup to a simmer.
• In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
• Drop by tablespoonfuls into simmering soup.
• Cover and simmer for 15 to 20 minutes.
• Serve immediately.
• Yield: 4 to 6 servings.
• *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.

Steps:

• I wash and dry my chicken.(I'm old school)The reason I use chicken legs they are usually cheap and you get a lot of flavor from the bone. Place chicken in a large stock pot.
• Add all the vegatables and spices to the pot. Remember chicken doesn't have a lot of flavor and this is your chance to flavor the stock. I didn't put an amount on any of the spices because it is really a matter of taste.
• Use one of the boxes of chicken stock and add water until the chicken is covered.
• Place pot onto medium high flame until it starts to boil. Then lower the flame and cover it. Let it cook for at least 45 - 60 minutes. Its done when the chicken is falling off the bone.
• When the chicken is done remove it onto a plate a set aside to cool
• Take a large strainer and line it wih paper coffee filters. ( I don't have one of those expensive fine mesh ones coffee filters are cheaper.) Place the strainer over another large pot or a large heat proof bowl. Pour the stock slowly through the strainer and then pour it back into the hot pot.
• At this point you should add at least 2 of the boxes of the chicken stock to what you just made. Your going to have to eye ball it.
• Now while the chicken stock is coming back up to a boil take your can biscuits and cut them into pieces about the size of the end of your thumb. Cut the flour tortillas into strips. Sprinkle a scant 1/4 cup of all purpose flour over these and toss to coat them with flour.
• When the broth is gently boiling slowly add all the dumplins and tortillas into the broth. Lower flame to low and stir gently from time to time. Don't cover.
• Chicken should be cool enough to handle. Take chicken legs and pull meat off bones and discard it and the skin. Cut up all chicken into bite size pieces.
• After you have let dumplings cook for about 10 to 15 minutes add chicken. Taste the broth at this time it might need more salt or pepper. The chicken is already cooked so you just need to let the chicken come back up to temp.
• Chicken and Dumplins are comfort food. They are not spicy by nature and can be kinda of bland. You have to learn to play with it until you get it to your taste. The flour from the dumplins can also make the broth too thick so thin it down with some extra chicken broth or milk. If it still taste too bland butter also makes for a richer taste.
• Some will turn their nose up at me not making my own dumplins from scratch. But, honey I work for a living so my Texas wife act can only go so far. LOL I also have tried different mixes and somehow the can bisquits work better. Forgive me if I misspelled anything. But, I'm from Texas can't spell just cook! Hope you like this.