Chicken 'n Dumplings

[pulque]

Anyone have any Chicken 'n Dumplings recipe's worth brag gin about? I got the bad jones's for a batch...

 

[Pepper Brooks]

Here is mine. The key to good dumplings is use shortening.

For the chicken part:
One whole chicken. If pressed for time get one of the rosted ones already done at your local grocery. Skin it and seperate meat.
1 large yellow onion
3 cloves garlic
2 ribs celery
either 1 bell pepper or 2 carrots your choice.
1 cup white wine
4 cups chicken broth
1 tbls dry chicken bouillon
1tbls herbs de provance
1 bay leaf
salt and pepper

Heat some olive oil in dutch oven. cook onions, celery, bell pepper until soft, add garlic and cook 2-3 minutes
add white wine, and cook about 1 minute
add chicken broth, bouillon, bay leaf, and herbs, bring to a boil and let simmer uncovered about 30 minutes. Let is reduce down until somewhat thick, add chicken if you have a prepared one

For dumplings
1 cup flour
dash of baking soda, dash of baking powder
1/4 cup shortening
1 cup buttermilk
salt and pepper
MIx until dough comes together and is fairly dry
flour a surface and roll out very think - 1/2 thickness
Cut into squares, i have found a pizza cutter works pretty well
Drop in pot of chicken mixture and cook about 5 minutes. DO not stir them when putting them in the pot. Just agitate the pot a bit so they are submerged. Add then a few pieces at a time.

If at the end your concoction is not thick enough make a slurry of about 1 tbls corn starch and 1 tbls cook water. mix well and add to pot to thicken.

 

[Brisketexan]

Pepper, my recipe (I don't really have one -- I just make it up as I go every time, but it generally looks like yours -- onions, garlic, celery, carrots, maybe a bay leaf) uses two shortcuts.

1 -- instead of some of the chicken broth, add a large can of cream of chicken soup. That gives you the same flavor, plus some of the thickening that you want. I never have to do anyting else to thicken mine.

2 -- use cheap canned biscuits for yoru dumplings. Cut them into about 6 pieces each, which makes perfect sized dumplings. I know, this is sacrilege, but with kids at home, I have to get meals on the table fast, and this does it. When I have time, I DO like to make them by hand. But if you're at all in a rush, or not confident in your dumpling skills, the canned biscuit approach works fine.

 

[hullabelew]

In reply to:

---

---

 

[shorty]

Even faster.

Frozen season mix of onion, celery, and green peppers.

frozen cooked grilled chicken strips.

enough chicken broth to make the soup

Salt, pepper, garlic, thyme to taste.

heat until boiling

Use the canned biscuits as recommended above.
Dip them in a little flour and pat off excess. What remain will act as a thickener for your soup. Cook until dumplings are done. You should be eating in 20-30 minutes. The grilled chicken breast strips are seasoned when they are cooked and add great flavor.

 

[longhornbell]

Firehouse Chicken and Dumplings
1. cup celery, diced
1cup diced onion
1 cup diced carrots
1 chicken
1 can biscuits
1 10 pack flour tortillas
Boil chicken till done with carrots, celery and onion.. Take chicken from pot, set a side to cool. With broth still boiling, take biscuits, pinch off small pieces of each biscuit, drop into boiling broth. Repeat till all biscuits are gone. Stir occaisionally to make sure no sticking.
Cut tortillas into 1 inch squares, add to broth and biscuit pieces, stirring frequently. Reduce heat to slight boil, cook for 30 minutes. Use large stock pot or else mixture will be too thick. After you make this a couple of times, you may adjust the amount of biscuits and tortillas.

 

[Bierman]

Use flour tortillas instead of biscuits, They don't get as doughy and taste just like homeade dumplings. I didn't believe it at first but it works....