Nannys Home Made Chicken Dumplins Recipes

NANNY'S HOME MADE CHICKEN & DUMPLIN'S

Steps:

• Rinse the hen with cold water, then put into a large pot with the bay leaf and cover with cold water. Let cook over medium heat until it's tender, about 40-45 minutes. Remove the chicken and set aside in a bowl-to cool. When it is cool, skin (throw away)and remove chicken from bones, then chop into bite size pieces.
• Skim the fat off the cooking broth, then strain the broth(I use cheesecloth)then return the broth to the pan. Then add the butter and heat/stir till it melts.
• take 1/2 cup of the broth from the pot and add 2 ice cubes to cool. Put flour in a bowl and pour in the cooled broth. Mix well with a fork (Mamma used her fingertips and so do I) to form a dough, add a little more flour if the dough is too wet. Roll out the dough, on a floured board, just a little bit thinner than pie crust. Cut into strips and then into 1 inch pieces
• Bring the broth to a boil, then drop the pieces of dough. DO NOT STIR, the boiling will stir the dumplings. WHen all dumplins are in pot, shake the pot, then sprinkle the chicken pieces on top, reduce the heat to low, place lid on top of pot and do not bother for 10 minutes!

NANNY'S DUMPLINGS

Steps:

• Knead to make a tough dough. (Like really tough)
• Roll out VERY thin. Cut into long strips. Pinch off bite-sized pieces into your hot, bubbly chicken broth/stock. (Yes, you cooked your chicken already and it was happily deboned and cut into nice chunks) and is waiting patiently to be added back in the broth.
• Cook until done (the longer they simmer, the softer the dumpling). Keep taste testing to get the firmnes/softness you prefer. Add in your chicken and serve.

NANNY'S CHICKEN AND DUMPLINGS

Steps:

• 1. Put 2 glugs of olive oil in the IP, set to saute. Allow to heat and add a few chicken pieces at a time to brown slightly. Remove to a side dish/bowl. Shut off IP
• 2. Add chicken broth and scrape the fonds off the bottom. Add in chicken pieces (big ones on the bottom). Cover with enough water to cover the chicken. Add spices/herbs and stir.
• 3. Set IP for 30 minutes pressure. Natural release, remove chicken pieces with a slotted spoon to a bowl. Allow to cool enough to debone.
• 4. Taste the broth in the IP after removing chicken. Add more spices/herbs if you need to (you won't). Add 1 stick of butter to the broth and enough water to make a good cooking broth for the dumplings to cook.
• 5. See the recipe for Nanny's Dumplings to complete this dish. I cook the dumplings in the broth FIRST....then add in the cooked chicken after. We like it more soupy.....my mother always served this over mashed potatoes. Nanny's Dumplings: https://www.justapinch.com/recipes/main-course/chicken/nannys-dumplings.html

THE BEST CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
• Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
• Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
• For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
• Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.

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.

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.