GRANDMA'S CHICKEN AND DUMPLINGS
This is one of my family's favorite recipes for chicken and dumplings, handed down to me from my grandmother. And the leftovers taste great, too!
Provided by bigred
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 4h5m
Yield 8
Number Of Ingredients 10
Steps:
- Mix flour and shortening together in a bowl until it resembles cornmeal.
- Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
- Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
- Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 29.7 g, Cholesterol 97.4 mg, Fat 27.1 g, Fiber 2.3 g, Protein 28.2 g, SaturatedFat 7.3 g, Sodium 439.3 mg, Sugar 3.2 g
GRANDMA ALMA'S CHICKEN AND DUMPLINGS
Provided by Cat Cora
Time 1h30m
Yield 4 servings
Number Of Ingredients 24
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 & DUMPLINGS (PRE 1917 RECIPE)
Grandma's Chicken and Dumplings. This is a family passed down recipe from pre 1917. We can't figure out how much farther it goes back, but we know atleast to this year. This recipe is simple and delicious. The dumplings are my favorite and have been a very requested dish from all family members and my kids friends. This can be prepared in a crock pot (which I usually do) or on top of the stove. Both ways are just as good, I just think letting it simmer in the crock pot all day makes the broth more flavorful. Plus, it cooks all day then when I get home from work I just de-bone and make the dumplings. Please if you try this let me know how you like it.
Provided by itzmedawn1
Time 8h
Yield 10 Cups?, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the chicken in a crock pot and pour water up to the top of the crock pot (or a level where it wont boil over but cover chicken completely) Add onion, parsley and salt. Cover and let cook all day on low without stirring. If you don't stir the chicken is much easier to de-bone.
- De-bone chicken and move broth to a large stock pot. Cook on high until boiling. (making the dumplings in the meantime).
- Add de-boned chicken to broth then add dumplings one at a time while broth is boiling so they don't clump together until all are added. The broth will froth a little but it will go back down. Stir occasionally if needed.
- (I add 1 tbls corn starch mixed with 1/4 cup cold water to thicken when needed. It does not always require it. Depending on how much broth you have. I like it a little creamy instead of watery.)
- Dumplings:.
- Mix all ingredients very well. (let dough rest about 1 min before rolling out) Roll out on floured surface to desired thickness. I do it kinda thin to get more dumplings. They puff up as they cook. I use a pizza cutter and cut about 1 inch strips then the same the opposite direction. Kinda like a checkerboard pattern.
Nutrition Facts : Calories 916.2, Fat 60.8, SaturatedFat 17.5, Cholesterol 248.1, Sodium 1068.3, Carbohydrate 26.7, Fiber 1.2, Sugar 0.7, Protein 61.6
GRANDMA ROSIE'S DROP DUMPLINGS
My grandma Rosie always used to put dumplings in our soup when we were little. Now they've become a comfort food. I love to have them in my soup when I'm sick . . . or any time really. This recipe is copied exactly from my grandma's. Sorry about the amounts but trust me . . . it works. It doesn't really have to be exact.
Provided by ktenille
Categories Very Low Carbs
Time 1m
Yield 12-20 dumplings
Number Of Ingredients 5
Steps:
- Mix 1 egg, a touch of milk, a pinch of baking powder and a dash of salt.
- Add flour to make thick paste substance.
- Spoon into boiling broth or gravy and allow to cook with meal.
- *Note: the more milk the fluffier the dumplings.
Nutrition Facts : Calories 6.1, Fat 0.4, SaturatedFat 0.1, Cholesterol 17.6, Sodium 19.7, Protein 0.5
CHICKEN AND DUMPLINGS, GRANDMA STYLE
You can't get much more comfort food-y than this. No more mushy or yucky dumplings--these are wonderful. Very easy to make, and very delicious to eat!
Provided by ciao4293
Categories Stew
Time 1h20m
Yield 5-6 serving(s)
Number Of Ingredients 18
Steps:
- For the chicken: Heat oil in a large Dutch oven or large covered skillet.
- Add the chicken and brown for 2 minutes on each side.
- Stir in onion and celery, sauté for a few minutes, and add 3 cups of the water, bay leaf, bouillon, salt and pepper.
- Bring to a boil, reduce heat and simmer for 30 minutes, covered.
- Then remove the chicken and add the carrots, cover and simmer until carrots are tender, about 10 minutes.
- While carrots are cooking, remove the chicken from the bones.
- Whisk together the 1/3 cup of flour and the remaining 1/2 cup water until smooth.
- Add flour/water mixture and chicken meat back to the pan, cover and continue to simmer.
- For the dumplings: Combine flour, baking powder, salt and parsley in a large bowl.
- Make a well in the center of the dry ingredients and add the milk, egg and oil.
- Stir quickly to make the batter.
- For each dumpling, spoon a rounded tbsp of batter into the simmering broth.
- Cover and simmer for another 13-15 minutes, but DO NOT STIR.
- Ladle servings into big bowls and eat up!
GRANDMA'S CHICKEN N DUMPLINGS
Wonderful old fashioned recipe that was passed down to me by my Grandmother. These dumplings were ALWAYS a treat at holiday time or for a wonderful Sunday dinner after church.
Provided by dlm2005sassy
Categories One Dish Meal
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Boil chicken in enough water to cover adding the bouillon cubes when water begins boiling until chicken is fully cooked.
- After chicken is done remove it from the broth and let cool.
- Strain chicken broth, add canned broth and bring back to a boil.
- Mix oil, flour and salt until crumbly, then add eggs and enough water until the dough is stiff enough to roll out.
- Roll out thin, cut into strips, (I use a pizza cutter for this) and drop into BOILING broth immediately.
- While dumplings are cooking, debone the chicken and add to dumplings just before dumplings are finished cooking.
- Add salt and pepper to taste.
Nutrition Facts : Calories 662.2, Fat 35, SaturatedFat 8.2, Cholesterol 134.9, Sodium 1318.2, Carbohydrate 48.8, Fiber 1.7, Sugar 1.1, Protein 34.8
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