Jims Chicken And Dumplings Recipes

OLD FASHIONED CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, onion, carrots and celery in a large pot. Season to taste.
• Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below.
• Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside.
• Gently add dumplings to broth. Simmer 15-20 minutes or until tender.
• Stir chicken (and vegetables if desired) into broth and cook about 2-3 minutes or until heated through.

OLD FASHIONED CHICKEN AND DUMPLINGS

Steps:

• In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
• To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
• To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.

JIM'S CHICKEN AND DUMPLINGS

Steps:

• Cover with water and boil until tender.
• Remove and debone chicken.
• Cut into bite-sized pieces.
• Degrease broth.
• For the dumplings:.
• Cut the shortening into the flour with a fork until it looks like coarse cornmeal.
• Add egg and enough milk to make a ball that's a little sticky.
• Knead a few times and and roll out about 1/8 inch thick (12 inch by 14 inch rectangle)
• Cut into narrow strips (1 to 1 1/2 inch wide).
• To proceed:.
• Boil broth.
• Add 1/2 can of cream of chicken soup.
• drop dumplings into boiling broth.
• Add chicken pieces.
• Simmer until dumplings are tender.
• Adjust seasonings and add milk to taste.
• Thicken with roux if necessary.

CHICKEN AND DUMPLINGS

Steps:

• Season chicken on both sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear chicken, skin-side down, until deeply golden brown, 8 to 10 minutes. Flip chicken and continue to cook until it is browned on the other side, another 5 to 8 minutes. Transfer chicken to a large plate, and pour off all fat into a measuring cup. (You should have about 5 tablespoons, depending on the fattiness of the chicken.)
• Leaving all the browned bits in the pot, return 2 tablespoons of fat to the pot. Add onions, celery and half the carrots. Season with salt and pepper and cook on medium heat, stirring to scrape up all the bits on the bottom of the pot. Cook until vegetables start to soften, about 4 minutes or so. Return chicken to the pot along with thyme and 8 cups of water. Simmer, uncovered, until chicken is completely tender and liquid has reduced by about 1/4, about 30 to 40 minutes.
• Transfer chicken to a plate or cutting board to cool. Strain the stock (you should have about 5 cups; if you have less, you can add water to make up the difference) and wipe out the pot.
• Heat remaining 3 tablespoons chicken fat along with 1 tablespoon butter (if you don't have enough chicken fat, use enough butter to equal 4 tablespoons of fat) over medium heat. Sprinkle in flour and stir constantly until it's all a pale golden brown, about 2 to 3 minutes.
• Slowly whisk in reserved chicken stock until no lumps remain (it will thicken considerably at first) and bring to a boil. Add leeks and remaining carrots, season with salt and pepper and lower the heat to simmer.
• Remove and discard the skin and bones from the chicken. Shred the meat and add to the pot. Cook, stirring occasionally, until liquid is nicely thickened and carrots and leeks are tender, 10 to 12 minutes.
• Make the dumplings: In a medium bowl, whisk together flour, baking powder, salt and pepper. In a small bowl, whisk together buttermilk and egg and add to dry ingredients, followed by melted butter. Using a wooden spoon or spatula, stir just to combine. (Do not overmix.)
• Using a spoon, drop generous quarter-size dollops of the dumpling dough into the pot (they should just sit right on top; they will not sink), spacing them apart as much as possible (it's O.K. if they touch). Cover the pot and reduce heat to low. Cook, undisturbed, until the dumplings are puffed and totally cooked through, 18 to 22 minutes. (Test a dumpling by cutting it in half; it should look slightly biscuity, but with no raw bits of dough. If it needs more time, continue to cook.)
• Remove lid and divide among bowls; sprinkle with parsley and chives, if using.

EASY CHICKEN AND DUMPLINGS

Steps:

• Combine chicken broth, chicken breast cubes, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
• Mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. Cover pot and cook until dumplings are cooked through, about 10 minutes.