View Full Version : Chicken and Dumplins
08-31-2005, 12:55 PM
Okay need some help with a recipie. I want to make Chicken and dumplins but I only have chicken legs and thighs to work with is it possible and how do you do it. thank you.
08-31-2005, 02:36 PM
boil said chicken with stock*, celery and carrot and onion, and whatever spice you like (I use parsley, bay leaf, whatever I have on hand. I have also been known to add oregeno and basil), pepper (remember, stock tends to run high on salt (even if you make it from boulion cubes) so add it if you wish to taste, but you might not need to.
When chicken is falling off bone, remove from stock DO NOT DUMP STOCK. The stock is your base now. Pick out bay leaf. debone the chicken and put back into stock.
Bring this back to a boil. During this time, make your dumplins.
flour, pepper, salt, water. mix until soft dough forms. At this point, I drop my dough into the broth, carefully not to overlap the dumplins until they have started to cook a bit, or you will end up with huge dumplins. I drop mine by teaspoon.
You can also add a bit more flour to make it a bit stronger, and roll and cut the dumplins into strips. But it's a mess and I don't have the time to be that perfect.
After 10-15 min, the dumplins are done. if you want a thicker broth, take a couple tablespoons of cornstarch and mix it with water til smooth and add to the dumplins. It should only take a few minutes for it to thicken. I always taste test several times to make sure the flavors of the spices are blending and that the salt flavor isn't too strong.
My grandma taught me and I learned by watching :) so yeah, sorry about no measurements. I just do it naturally :shrug:
I don't measure, so you might have to look up a recipie.
*stock doesn't have to be pure stock. Meaning a couple cans and water to make 3-4 qts will be good. 3 qts with 6-8 boulion cubes will do too. Boiling the chicken will bring a lot more flavor to it along with the other stuff you add.
08-31-2005, 03:15 PM
Chicken and Dumplings Serves 8
3 pounds chicken pieces (preferably breasts and thighs)
1 medium yellow onion, chopped
2 carrots, chopped
3 stalks celery, chopped
3 cloves garlic, finely chopped
2 dried bay leaves
1 teaspoon dried thyme
4 sprigs fresh parsley, plus more for garnish
2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
Dash cayenne pepper
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup milk
1. Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, and cayenne pepper. Add enough cold water to cover. Bring just to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until tender, about 1 hour.
2. Remove chicken, and let rest until cool enough to handle. Skin and bone chicken, leaving the meat in large chunks; set aside.
3. Remove bay leaves from the broth, and discard. Skim as much fat as possible from the surface of the broth. Heat broth to a slow steady boil. In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt. Stir in milk, and beat until stiff. Drop batter 1 tablespoon at a time into the boiling broth. Cover, and cook for 10 minutes. Add reserved chicken, and cook until heated through, about 5 minutes. The dumplings should be puffed and the meat warmed through. Garnish with parsley, and serve immediately.
Note: This recipe has been adapted from "The New Southern Basics: Traditional Southern Food for Today" by Martha Phelps Stamps. Copyright ©1997 by Martha Phelps Stamps. Reprinted by permission of Cumberland House Publishing, Inc.
08-31-2005, 07:55 PM
cook your chicken as you would for soup stock=add your favorites, onions, celery etc..don't forget a smidge of chicken broth or chicken stock for color and flavor as some chickens have no taste. Strain the grease as it cooks, then remove the chicken from pot, remove skin, take off bone and set back in stock..for biscuits..use 1 cup of flour, one teaspoon baking powder, pinch of salt, 1/8th cup of sugar, garlic powder (two or three shakes), and a bit of dried parsley for color..mix the above together and add milk till the consistency is wet enough to stay on the back of a spoon when scooped..drop into boiling stock..but before adding, add one bag of frozen peas to stock (that already has carrots, onions and celery)..then get back to rolling boil and drop bisquits in by the teaspoon-covery tightly for 5 minutes...then eat. (my recipe is simple-and much like the others above, but I put sugar in the dumplings for a little surprise taste)
08-31-2005, 08:55 PM
i'm drooling here. :drool:
chicken and biscuits are good too, but got to wait until the weather turns cold.
09-01-2005, 08:16 AM
I don't measure anything very often. I am a fly by the seat of my pants kinda cooker.
09-01-2005, 03:52 PM
that's tyler florence of food 911's recipie for chicken and dumplings. it gives the recipies for coocking the chicken - making the stock and making the dumplings and putting it all together for the final dish.
i have made this recipe many many times - quite delicious and relatively simple.
you can cut corners by buying premade stock, and by buying a whole roasted chicken from the supermarket.
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