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Chicken And Dumplings

Added: Tuesday, May 14th 2013 at 10:16am by Farsider
 
 
 

"I have come across many a chicken and dumpling recipes but my mother's has always been my favorite. My chicken and dumplings are not the drop type biscuit type dumplings but large, flat fat noodle type dumplings but they are not noodles. They are very filling. My mother was from West Virginia and grew up during the depression. She always said that with chicken and flour, one could survive anything. If your looking for a quick meal, this isn't it. This is a true comfort meal so spend some time giving it some love, lol."

Preparation Time:
30 minutes
Cooking Time:
4 hours
Ready In:
4 hours
Servings: 6-8
Ingredients:
  • Soup base Ingredients
  • 1 cut up chicken
  • 3 quarts of water
  • 2 stalks of celery
  • 1 large onion diced
  • Season to taste, salt pepper, poultry seasoning.
  • Dumplings
  • 3 cups of flour
  • 1/4 tsp of baking soda
  • 1 teaspoon of salt
  • 2 tablespoons of butter or shortening
  • 1 cup of water
Directions:

Sautee the onion and celery in a little vegetable oil till soft. Add the water and bring to a boil add the chicken and then simmer for as long as possible. This may sound sick to some but I like my finished chicken and dumplings with chicken bones and all. When I cut up my chicken I usually remove the rib bones with kitchen shears and remove the wing tips. All other bones are usually a size that can be picked out when eating and those bones add so much flavor to the broth.

For the Dumplings mix all the ingredients together like you would for a bread dough but don't knead it. You don't want to build gluten and make a tough dough. Make the dough after you start simmering the chicken and then refrigerate it until broth is ready.

When the simmering chicken has really flavored up the broth, Taste and add seasoning to your liking. If you don't want the bones or skin in the broth, remove the chicken to a plate and allow it to cool. Sprinkle some flour on a work surface, cut the dough in half and work with a half at a time, roll into a rectangle about 1/8" thick, Probably an 8" X 12" rectangle. Cut dough into 2" X 4" pieces and drop into the broth. Simmer the dumplings for about 15 minutes. If the broth doesn't look thick enough, make a slurry off about 4 tablespoons of flour to about 1/2 cup of milk. I make this slurry in a mason jar and just shake it up. Add a little at a time to the broth to thicken it to the desired consistency. Stir the thickening broth gently so as not to break the dumplings. I usually do my stirring with a wooden spoon. Taste again for seasoning.

Remove the skin from the chicken and shred the chicken from the bones with a fork. Add the chicken back into the now thickened broth with the dumplings and gently stir it in.

Just a few preferences, I have this recipe with typical chicken broth. I actually like to add a can of evaporated milk to the broth to make it more creamier. Moptop described it best in a potato soup description that she gave, when thickening, thicken just enough for the broth to still be pour-able. Don't make a thick gravy. Also, my wife loves potatoes so for her, I like to peel and slice up 3-4 medium potatoes and add them to the simmering broth and cook them most of the way through before adding the dumplings.

User Comments

My favorite meal.. Bob gets really excited when he knows I'm going to make it..hahaha

Figured I'd post it since I'm making it today. One of our favorite meals. 

I can never tire of this meal...you seem to be quite the chef :)

Robin, I enjoy cooking and also enjoy sharing and discussing different ways to prepare meals with others. I think that we as Americans rely to much on food out or brought in. Preparing our own is becoming a thing of the past. Just like Gardening for instance. Growing our own and preparing our own is pretty cool if an interest in doing so can be sparked. 

Sometimes Bob will eat out, mainly when I'm working late and won't be around, he will run out to Tony's and they will both go out for dinner.  Tony's wife also works late, so they just share each others company instead of eating alone.  I enjoy cooking, but love to bake more.  I like to experiment with foods as well, some are keepers and some never get fixed again....hahahahaha

This is a keeper, thanks.

You're very welcome.

One of my favorites in the world.  I make basically the same thing, except with home made egg noodles, which are essentially the same thing but have a couple eggs in it.

Unfortunately, son and I are the only one's who will eat it.  I still have to make something different for the other three.  So it's a lot of work for something nobody else eats. And even though I love it, I don't hardly eat enough to count for anything.  And of course, now you have me craving it...{#basic-frown.gif}   My mom always served it over mashed potatoes.

Several months ago hubby and I were out running some errands and stuff, and decided to stop at Cracker Barrel for lunch.  Their chicken and dumplings are a signature dish for them.  I ordered the child size portion and enjoyed it immensely...and it was almost more than I could manage to eat.

Mama, Cracker barrel is the only other place I have ever had this style of chicken and dumplings. My mother made them, I make them, I have 7 brothers and sisters and none of them make them. Sucks liking southern food living in the North East. Like another favorite of mine, sausage gravy. It's unheard of around here but everyone that I have intriduced it to, they love it. 
Now about that kiddie meal you couldn't finish, you must be a little mouse, lol. 
Really though, sometimes even kiddie meal sizes are way over board as far as size is concerned. 

I don't know if my mom makes it any more...she doesn't really cook like she used to.  But I'd make it regularly here if it was worth the trouble.  I grew up in Iowa, and we had this fairly often, so it's not just a southern dish, I guess.  Just good country cookin'.   We don't care for sausage, so I don't make sausage gravy.  But I do make good old country style milk gravy with fried chicken and country fried steak. 

Yes, I'm an itty-bitty...87 lbs.  I really need to gain about 12-15 lbs, but don't have much appetite, and no capacity for any volume of food.  Most of the time I'm doing good to get down about half of what would be considered an adult portion of anything.

Thank you SO much for this recipe!  Years ago, I had my first taste of this type chicken and dumplings and absolutely loved it.  I asked for the recipe, but the elderly woman who made it never measured her ingredients (the best kind of dish!).  Later, I watched her make another batch but lost what I wrote down.  Since that time, I've always made the drop biscuit variation but have never attempted the "noodle" type from scratch.  I wanted a tried-and-true recipe and this is it!  Again, thanks!

Nikki, very tried and very true. A very simple a straight forwards recipe that I have used for well over 30 years. Any problems or questions if you give it a shot, give a shout.

Will do...thanks!

You must be southern.

No. But several respectable southerners up above seem to approve so my mother must have taught me well.

Tee hee!

Yes you too.

Silly Northeners. lol

Guess I really shouldn't call you that. You are about as Southern as I am. Maybe more so at times.

I'll be back to this recipie...i haven't had this since I was a kid

OMG! I am going to send out the bloodhounds and then once I find you.....invite myself to your supper! {#yummy.gif}

Mac have you ever tried making this using a big juicy chuck pot roast instead of the chicken. Yummeeeee!

Lol, the first thing I wondered is if you were German, reminds me of a German noodle recipe my mom made once.

Chicken and dumplings are usually the drop kind here, and chicken and noodles made with egg noodles. I am going to have to give your recipe a try!

 

No attempt to convert anyone. When you make your biscuit type, do you just make a loose biscuit dough and then simmer with the pot covered for awhile? I wouldn't have a clue for how long to cook covered or uncoverd. I'd probably make sinkers. My biscuit type dumplings would probably be called kerplunkers.

Yes, dropped biscuits in a thickened chicken sauce, like for a pot pie. My mom sometimes added peas....Seems like she added peas to a lot of things. I am guessing for color more than anything.

I can't argue with all the accolades - so I'll have to try it this way.  I'm a biscuit type dumpling person.  Thanks!

I love chicken and dumplings but have never taken the trouble to make them. I know I should....someday.

These kind of remind me of a German dish, spaetzle.


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