Chicken N Sourdough Dumplings Recipes

CHICKEN AND SOURDOUGH DUMPLINGS

Steps:

• Mix the dumpling ingredients in a medium-sized bowl until well incorporated. Cover the bowl and let the batter ferment at room temperature for 8 hours.
• Preheat your oven to 250℉.
• Rinse and pat dry your chicken if necessary.
• Salt and pepper the whole bird, spreading all seasonings evenly.
• Heat an 8-quart oven-safe stainless steel, enameled, or cast-iron pot over medium heat. Add the butter. Once it is melted and bubbling add the whole chicken, breast side down.
• Brown the chicken on each side for 5 to 7 minutes (or until golden brown). If the butter is burning, turn your heat down a bit.
• While the chicken is browning, wash and peel the carrots, wash the celery stalks, and peel the shallots.
• Cut the shallots into slices and add them around the browning chicken. Stir them occasionally.
• Chop the carrots and celery into 1-inch chunks.
• Once the chicken has browned on all four sides, set it breast side up in the pan and add the other vegetables around it.
• Sprinkle it with the dried thyme and add the water.
• Bring the pot to a simmer before covering it and transferring it to your oven for a slow 4-hour cooking.
• Remove the chicken from the oven, uncover the pot, and let it cool for 10 minutes.
• Using a fine mesh strainer, pour most of the broth off the chicken into a large mixing bowl.
• Using two large spoons, gently lift the chicken from the pot onto a large dish. It is normal for the chicken to fall apart - just try to be gentle and lift out all pieces. Gently scoop out the vegetables and place them alongside the chicken or in a separate dish.
• Strain the rest of the broth through the strainer into the bowl.
• Add the strained broth back to the pot and bring it to a simmer over medium heat. Taste the broth and season with more herbs, salt, and pepper if needed.
• Using a soup spoon, drop dollops of sourdough dumpling batter into the simmering broth.
• Cook the dumplings for 7 to 10 minutes, turning them over once during cooking.
• While the dumplings cook in the broth, arrange your serving dishes. Large shallow bowls work well.
• Place some vegetables in each bowl, and then pick some dark and light chicken meat and shred it into each bowl.
• Once the dumplings are cooked, divide them equally into each bowl.
• Ladle hot broth over the bowls and garnish them with fresh herbs (parsley, sage, or thyme) if desired.

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

CHICKEN 'N' SOURDOUGH DUMPLINGS

Steps:

• 1. Place the chicken, water, broth, carrots, onion, celery, garlic, salt, and pepper in a large stockpot and bring to a boil. Reduce the heat to low, cover, and simmer 1 hour. 2. Remove the chicken from the pot and place on a large plate to cool. When cool enough to handle, remove the meat from the bones and return it to the pot of simmering broth along with the sausage. 3. To prepare the "dumplings," squeeze chunks of the sourdough bread with your hands to form about 8 dumplings. Set aside. 4. In a small bowl, mix together the cinnamon, rosemary, and dill. Roll the dumplings in the spice mixture, gently pressing the spices into the bread. 5. Spoon the chicken mixture into the bread bowl, and add the dumplings just before serving.

CHICKEN & SOURDOUGH DUMPLINGS

Steps:

• Chicken: Over medium heat add flour to melted shortening.
• Stir constantly while adding all other ingredients except chicken.
• Add chicken, pour into a 3-quart casserole dish.
• Dumplings: In large mixing bowl thoroughly stir together flour, salt, baking soda and baking powder.
• Combine milk, egg, sourdough starter, and oil.
• Add to dry ingredients all at once, stirring just till moistened.
• Drop dough from tbsp into boiling water (dip spoon in hot liquid before dropping dumpling each time to help batter slide right off).
• Cover and simmer for 15 minutes.
• Remove with slotted spoon, drain and place on top of cooked chicken.
• Cook, uncovered in over, at 350º for 10 minutes.
• Serve hot.