TEXAS STYLE CHICKEN AND DUMPLINGS
A family favorite from 'Hearts & Flours Cookbook: A Sampler of Recipes from the Heart of Texas.' I have entered the recipe as written in the book; however, it's too bland for me, so I quadruple the amount given for the spices.
Provided by Rackajo
Categories Whole Chicken
Time 1h35m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 703.1, Fat 38.9, SaturatedFat 12.6, Cholesterol 166.1, Sodium 985.7, Carbohydrate 46.2, Fiber 1.6, Sugar 0.5, Protein 39
OLD FASHIONED CHICKEN AND DUMPLINGS
This is comfort food that can't be beat!
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 20
Number Of Ingredients 13
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.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g
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