Classic Chicken And Dumplings Recipe 55 Recipes

CLASSIC CHICKEN AND DUMPLINGS RECIPE

Steps:

• Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
• Add the celery, carrots, onions, thyme, and garlic to the chicken drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
• Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
• Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk , and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve the chicken and dumplings sprinkled with parsley.

CLASSIC CHICKEN AND DUMPLINGS RECIPE - (5/5)

Steps:

• Heat the oil in a large pot or Dutch Oven over a medium heat. Season the chicken with salt and pepper, to your taste.. Brown 4-6 minutes per side. Transfer to a plate; reserve the pot. Add the celery, carrots, onions, potatoes, thyme and garlic to the drippings in the pot and cook , stirring until veggies begin to soften, 3-5 minutes. Add the chicken, bay leave and 6 cups of water. I added 2 Tbs. of Chicken Boullion to the water. Bring it to a simmer and cook until the job Clem is done about 10-15 minutes. Discard the bay leaf and transfer the chicken once again to a plate. Let cool. Shred the chicken with 2 forks and return back to the pot. Whisk together 1/2 cup of the flour, 2 Cups of the liquid from the pot and 1/4 tsp of salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened. 3-5 minutes. Make the dumplings: Whisk together the remaining 2 Cups of flour, the baking powder, baking soda and 1/4 Tsp of salt and pepper and 1 Tbs. chicken boullion in a medium bowl. Whisk in the melted butter, buttermilk and parsley. Reduce heat to low and drop the dumplings into the broth with a Tablespoon. Simmer covered, until the dumplings are firm 8-10 minutes. Enjoy!

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 AND DUMPLINGS

Steps:

• Heat the chicken stock: Add the chicken stock to a medium pot and bring it up to a gentle simmer.
• Poach the chicken in the stock: Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock. Poach the chicken in the stock until cooked through, about 20 minutes or so. Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.

CHILI CHICKEN SOUP WITH CILANTRO DUMPLINGS

Steps:

• In 3-quart saucepan, heat oil over medium heat. Cook chicken, onion, chili powder and salt in oil, stirring frequently, until chicken is browned. Stir in broth. Heat to boiling; reduce heat to medium. Simmer uncovered 5 minutes.
• Meanwhile, in medium bowl, mix Bisquick mix and milk until soft dough forms. Fold in cilantro, cumin and chile. Drop dough by 10 spoonfuls onto simmering soup. Cook uncovered 10 minutes. Cover; cook 10 minutes longer.

CLASSIC CHICKEN AND DUMPLINGS

Steps:

• Bring chicken, water to cover, garlic powder, thyme, 1 1/2 teaspoons salt; and 1/2 teaspoons pepper to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour. Remove chicken; reserve broth.
• Cool chicken 30 minutes; skin, bone, and shred chicken. Skim fat from broth. Add chicken, bouillon, and remaining 1 teaspoons salt and 1/4 teaspoons pepper to broth. Return to a simmer.
• Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until crumbly. Stir in milk. Turn dough out onto lightly floured surface. Roll into 1/8" thickness; cut into 1" pieces.
• Drop dumplings, a few at a time, into simmering broth, stirring gently. Cover and simmer, stirring often, 25 minutes.