Mamas Chicken N Dumplins Recipes

GRANDMOTHER'S CHICKEN 'N' DUMPLINGS

Steps:

• Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.

MAMA'S CHICKEN 'N DUMPLIN'S

Steps:

• 1. Place chicken in water in a large deep pot over medium high heat. Add salt and pepper, and a couple of chicken bouillon cubes if you have them. Be sure chicken is just barely covered by the water. Bring to a boil, cover, and simmer for 40 minutes. Carefully scoop chicken pieces out of water with a large pierced spoon, and place them in a foil-lined baking pan. Keep warm in a 200-degree oven.
• 2. Bring remaining broth to a boil, and reduce volume by about 1/3. Lower heat to a simmer. Stir together Bisquick and milk to make a thick dough similar to drop-biscuits. Do not knead or roll out. Drop by spoonfuls onto simmering broth. Cover and simmer for 10 minutes. Uncover and cook a little longer until dumplings glisten and appear done.
• 3. Place chicken pieces in a large serving dish. Carefully spoon dumplings and sauce over chicken pieces. May sprinkle with parsley if desired. There shouldn't be any leftovers of this dish!

MAMA'S CHICKEN N DUMPLINGS

Steps:

• 1. Boil the chicken breast in a Dutch Oven, salt, pepper. I use the bone in chicken breast; I think it makes a better broth. Turn the chicken with a fork. I use only one chicken breast since it is just my husband and I at home now. You can add more if you like. Make sure the chicken is cooked before taking it out to cool. After cooling, pull the chicken off the bone and set aside. Save the broth that the chicken was boiled in but get the lumps of fat out with a spatula or drain it. Place back in pan.
• 2. While chicken is cooling. Follow the directions on the pie crust mix. Flour really good some wax paper or cutting board and place pie crust on it. Cover with a lot of flour. Roll out with a rolling pin and cut to desired strips.
• 3. Turn the broth back on to med. or high and let it boil, stir in soup and then while broth is boiling pretty good drop in the dumplings that you have cut. Take your time, then after they have become dumplings, turn the heat down and add the chicken, salt and pepper to taste. Do not put a lid on this while dumplings are cooking. When everything is cooked add the lid if you wish. Serve over rice.

CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
• Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
• For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
• Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.

MOM'S CHICKEN AND DUMPLINGS (SLOW COOKER VERSION)

Steps:

• Stir chicken broth, chicken, potatoes, carrots, and broccoli together in a slow cooker.
• Whisk water and quick-mixing flour together in a bowl until a paste-like consistency is reached; stir into slow cooker mixture. Season with salt and pepper.
• Cook on Low for 5 hours. Stir baking mix and milk together in a bowl. Drop milk mixture by the teaspoonful into the slow cooker on top of the chicken mixture. Continue cooking, turning the dumplings once, until dumplings are cooked through, about 1 hour more.

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.

MAMA'S CHICKEN AND DUMPLINGS

Steps:

• Boil chicken in broth and water until fully cooked, remove chicken from pot and chop in to bite size pieces and return to the pot. Add Carrots, potatoes, onion, garlic, celery, peas to the pot bring to a boil and simmer until veggies are tender.
• Meanwhile in a bowl combine dumpling flour, baking powder, salt , cut into this mixture the shortening until crumbly then add milk. Mix until you get a good dough, if it's too sticky add a pinch more or flour, too dry add a drop more of milk.
• When veggies are just going tender drop the dumplings into pot (we make balls and toss em in but by the spoonful works too) Let suimmer for 20 mins until dumplings are cooked through.
• Take about 1 cup of broth from the pot and wisk it with the remaining flour then return to pot bring back to boil, stir until it thickens and serve.
• Makes about 12 - 1 cup servings (actually a bit more so don't feel bad when you sneek a little more from the pot :)

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.