Chicken N DumplingsFrom cameo55 7 years ago
- 1 stewing chicken (4-6 lbs) shopping list
- 2 stalks of celery (retain a few of the leafy tops) shopping list
- 1 large yellow onion (quartered) shopping list
- 2 carrots shopping list
- salt and pepper shopping list
- DUMPLINGS shopping list
- 2 c. flour shopping list
- 2 eggs shopping list
- 1 tsp. of salt shopping list
- 2-3 T. milk (or until dough forms a ball) shopping list
How to make it
- In a large stockpot, add and cook chicken, celery, onion, and carrots in enough water to cover for about 3 hours or until tender.
- Remove chicken and vegetables from broth. Let chicken cool to touch.
- Strain broth to remove small bones and foam. (I use a cheesecloth lining a colander for this.)
- Return broth to cooking pot, debone chicken and return to pot also.
- Bring chicken broth to a hard boil for adding dumplings. Drop dumplings in a few at a time so they don't stick together and cook for approx. 15 minutes longer.
- DUMPLINGS (Noodle type dumplings):
- Make a well in middle of flour and stir in 2 eggs slightly in well before adding enough milk to make a thick dough.
- Turn out on heavily floured surface and knead slightly.
- Divide dough into 3 to 4 sections and roll out section's as thinly as possible making sure enough flour is on the kneading surface to keep them from sticking.
- Dry dough for 30 minutes or so before cutting.
- Cut dough into 1 inch square dumplings.
- FASTER METHOD:
- Mix all dumpling ingredients in food processor using dough blade and pulse cycle until dough forms a ball.
- Knead, roll, and cut, as previously directed.
- EVEN FASTER METHOD (thicker, bread type dumplings):
- Buy 3-4 cans of your basic buttermilk biscuit(s). Take your kitchen shears and cut each biscuit into fourths, add a few pieces at a time to the chicken broth and cook for about 15 minutes.
- *NOTE: You can add 1 to 2 can's of low sodium chicken broth for enhanced chicken flavor. It does add a kick to your final dish.
The Cookcameo55 Saint Peters, MO
The Rating2 people
Love chicken and dumplings! I tend to use the "even faster method"!grandmacooks in Somewhere In loved it
you have covered every possible cook in this one recipe. great post...love this recipe and if it wasn't so darn hot here in florida,usa i would be making this recipe tomorrow. again, great posttinadunlap in Greenwood loved it
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