Im looking for a chicken & dumpling recipe that taste’s like good southern cooking. Thanks for your help!!!
Chicken And Dumplings
(2-1/2- to 3-pound) broiler/fryer
2 Quarts water
1 Teaspoon Salt
1/2 Teaspoon Pepper
2 Cups All-purpose flour
1/2 Teaspoon Baking soda
1/2 Teaspoon Salt
3 Tablespoons Shortening
3/4 Cup Buttermilk
Place chicken in a Dutch oven or large kettle; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until tender. Remove chicken; let it cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside. Bring broth to a boil; add pepper. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times. For drop dumplings, pat dough to 1/4-inch thickness. Pinch off dough in 1 1/2-inch pieces, and drop into boiling broth. To make rolled dumplings, roll dough to 1/4-inch thickness. Cut dough into 4- x 1/2-inch pieces. Drop dough, one piece at a time, into boiling broth, carefully stirring after each addition. Reduce heat to medium-low, and cook 8 to 10 minutes or to desired thickness, stirring occasionally. Stir in chicken.
Serves 4 to 6.
Chicken and Dumplings Recipe
1 roasting chicken, 5 pounds, cut up
1 celery stalk, cut up
6 whole black peppercorns
1 teaspoons salt
1/2 teaspoon seasoned salt
4 medium potatoes, peeled and sliced 1/4-inch thick
1 large onion, sliced
.1 cup unsifted all-purpose flour
1 tablespoon butter
1 teaspoon salt
1 egg, slightly beaten
2 tablespoons water
chopped fresh parsley
Rinse and wipe chicken pieces with damp paper towels. Place chicken pieces in 6-quart Dutch oven with 6 cups water. Add celery, peppers, and salt. Bring to boiling; reduce heat and simmer, covered, 60 minutes, or until tender.
Remove chicken from broth; reserve broth.
Remove chicken meat from bones in large pieces; discard the skin and bones. To the chicken broth, add potato and onion. Bring to a boil; cover and simmer until potatoes are tender, or about 15 minutes. Remove vegetables from broth with slotted spoon and set aside.
Meanwhile, make noodles. In medium bowl, combine flour, butter and salt; mix with fork. Make a well in center of mixture. Add egg and 2 tablespoons water; beat with fork until ingredients are combined.
On lightly floured pastry cloth or surface, roll the dough 1/8 inch thick. With sharp knife, cut into strips 4 inches long and 1 inch wide. To boiling broth, add noodle strips; return to boiling. Boil, uncovered, stirring occasionally, until tender, or about 15 minutes.
Add reserved chicken and vegetables to broth. Simmer, uncovered, 5 minutes. Sprinkle with fresh chopped parsley.
Makes 6 servings.
Chicken and Dumplings Recipe
one 21/2 to 3 lb chicken
one medium onion peeled and quartered
3 or 4 ribs of celery, cut in 3 inch pieces
3 carrots, peeled and cut in 3 inch pieces, optional
one bay leaf
10 to 12 sprigs of parsley
one sprig of fresh thyme, optional
Clean the chicken and place in a 12 quart stockpot.
Add the remaining ingredients. If you wish, you may place the bay leaf, the parsley, the thyme and the peppercorns in cheesecloth.
Add enough cold water to cover the chicken. Slowly bring to a boil and reduce the heat to a simmer. Skim the broth as needed. Simmer about 45 minutes or until the chicken is done.
Remove the chicken to cool and continue to simmer the remaining ingredients. SPECIAL NOTE: If you are concerned about fat, allow the stock to cool overnight and skim off the hardened fat the next day. You can also cool the stock quickly by adding ice cubes and sitting the pot in a sink of cold water. Your refrigerator will thank you.
Skin and the debone the chicken. Cut in the desired size pieces.
Continue to simmer the stock to develop the flavor approximately another hour.
Strain the stock and adjust the seasoning. Do this by adding as many bullion cubes as needed or by reduction (simmer to reduce the amount of stock and concentrate flavor). You will need about four quarts of well seasoned stock.
Make the dumplings by mixing two cups of all-purpose flour with enough cold water (1/2 to 2/3 cup) to form a dough. Do not overmix. The more you mix the tougher the dough. Note: The easy way and also the best way to make the dumplings is to mix one cup of commercial biscuit mix and one cup of flour and enough water, about 1/2 to 2/3 cup and mix just long enough to form a dough.
Flour a large cutting board or the table surface and roll out the dough as thin as possible, about 1/16 inch. Cut into 2 inch squares. After cutting all the dumplings drop them into the boiling chicken stock. Stir often to keep the dumplings from sticking together while bringing the stock back to a boil. Cook the dumplings approximately 15 minutes or until done.
Add the chicken and stir.