Beas Grand Champion Chicken And Dumplings Recipes

BEA'S GRAND CHAMPION CHICKEN AND DUMPLINGS

Steps:

• To prepare the chicken: Cover the chicken with water. Bring to a boil. Add salt to taste.. Reduce heat to simmer and cook until falling-apart tender (usually about 1 ½ to 2 hours).. Carefully remove chicken and allow to cool. Debone chicken into strips or small chunks.. To prepare the dumplings: Into large bowl, add 4 cups plain flour and salt to taste. Stir well. Cut in the 3/4 cup of Crisco with pastry blender until like coarse cornmeal. Add enough warm (not boiling) chicken broth (usually about 1 ½ cups) to make a stiff dough. Be careful not to mix too long because it will make dough tough.. Heat remaining chicken broth to a rolling boil.. Using one-third of the dough ball, roll out to about 1/8-inch thick. Cut into thumb-length strips. Drop into hot broth. Prepare remaining dough the same using one-third of dough ball at a time.. After all dumplings have been added to broth, reduce heat to simmer. Add black pepper and simmer 15 to 20 minutes. Add chicken and stir very slowly until heated through and ready to serve.

BUMPIN' CHICKEN AND DUMPLINGS

Steps:

• Preheat the oven to 400 degrees F. Lightly butter an 8 by 8-inch baking dish.
• Cook the gnocchi according to package directions.
• In a large deep saute pan over medium-high heat, add the oil. Stir in the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 to 2 minutes. Add the tomatoes, salt, pepper, and parsley. Reduce the heat and bring to a simmer. Add the gnocchi and chicken. Toss well to combine. Mix in the mozzarella and 2 tablespoons of the Parmesan. Pour the mixture into the baking dish and sprinkle with the remaining Parmesan. Bake until the cheese is melted and nicely browned, about 15 to 20 minutes. Remove the dish from the oven, garnish with the basil leaves and serve.

BEA'S GRAND CHAMPION CHICKEN AND DUMPLINGS

Steps:

• Tips & Notes.
• If using a frying chicken instead of a roasting hen, you will also need to add ¾ of a stick of butter to give broth a richer flavor. Bea recommends using only the white breast of the chicken and very little of the dark.
• Instructions.
• To prepare the chicken:.
• 1.Cover the chicken with water. Bring to a boil. Add salt to taste.
• 2.Reduce heat to simmer and cook until falling-apart tender (usually about 1 ½ to 2 hours).
• 3.Carefully remove chicken and allow to cool. Debone chicken into strips or small chunks.
• To prepare the dumplings:.
• 1.Into large bowl, add 4 cups plain flour and salt to taste. Stir well. Cut in the 3/4 cup of Crisco with pastry blender until like coarse cornmeal. Add enough warm (not boiling) chicken broth (usually about 1 ½ cups) to make a stiff dough. Be careful not to mix too long because it will make dough tough.
• 2.Heat remaining chicken broth to a rolling boil.
• 3.Using one-third of the dough ball, roll out to about 1/8-inch thick. Cut into thumb-length strips. Drop into hot broth. Prepare remaining dough the same using one-third of dough ball at a time.
• 4.After all dumplings have been added to broth, reduce heat to simmer. Add black pepper and simmer 15 to 20 minutes. Add chicken and stir very slowly until heated through and ready to serve.

GRANDMA ALMA'S CHICKEN AND DUMPLINGS

Steps:

• Take the skin from the chicken and put in a pan with 1/4 cup of water and render. Put the chicken in a pot and cover with 6 cups of water. Bring to a boil and cook for 30 minutes. Pull the chicken from the broth and let cool. When the skin has been rendered, strain and cool until the fat has solidified. Bring the broth that is left from cooking the chicken to a light boil and add the milk, oleo, pepper and salt. Whisk in the sifted flour until the broth has thickened. Dice the chicken and add to the white sauce and let simmer. Mix the baking powder, flour, chicken fat, milk and salt in a bowl and mix. Put out onto a floured surface and knead until completely blended. Roll out thin (1/2-inch) and cut into 1 to 2 inch squares. Add to the white sauce and chicken, do not stir until the dough is set (cooked), cover and let cook for 20 minutes before stirring. Check seasoning and serve.
• Combine flour, cornmeal, salt and pepper in a bowl. Drain the pickles. Heat the canola oil on medium high heat. Dip the pickles in buttermilk and coat with the flour/cornmeal mixture. Drop into the hot oil and fry until golden brown. Transfer to paper napkins to drain. Season with salt and serve.
• Yield: 2 to 4 servings as a side.

GRANDMA'S CHICKEN AND DUMPLING SOUP

Steps:

• Place chicken in a large stock pot. Add enough water to just cover chicken. Simmer covered, until chicken is cooked through.
• Remove Chicken and debone, discard bones and skin. Chop remaining meat.
• Add the rest of Soup ingredients, including chopped chicken, to the broth in the stock pot. Simmer uncovered, 2-3 hours, until veggies are tender.
• For the dumplings, mix together flour baking powder and salt in a large bowl. Add oil and milk, mix until just combined.
• Drop by heaping tablespoonfuls onto simmering soup. Do not mix. Cook for 10 minutes uncovered, then 10 minutes tightly covered. Serve hot by carefully scooping into bowls keeping dumplings intact.

AUNT BEA'S BAKING POWDER DROP BISCUITS

Steps:

• Preheat oven to 400.
• Mix dry ingredients.
• Cut in shortening until small like peas.
• Stir in milk until elastic.
• Drop by spoonfuls onto chicken gravy.
• Bake 20-25 minutes until biscuits are puffed up and browned.