Old Fashioned Chicken Dumplings Recipe 435 Recipes

GREAT OLD FASHIONED CHICKEN AND DUMPLINGS

Steps:

• 1. Wash and place cut up chicken in a Dutch Oven with plenty of water to boil. Add salt to boiling chicken, to taste, can add more later if necessary. Add black pepper to taste, can add more later if necessary. Start chicken and water on high to a good rolling boil. Turn down to medium low after adding salt and black pepper. Be sure there is plenty of water in pot, this will be your broth. It should always cover chicken well. If necessary, add more Hot water. Put lid on pot and keep on medium low for the chicken to cook, checking level of water occasionally. When chicken is tender, check with fork, (add the 2 sticks of butter and turn pot off.) Let chicken and broth cool in pot with lid on.
• 2. When chicken and juice has cooled enough to pick chicken off bone, lift chicken from pot into a large bowl. Remove chicken from bone then add the meat back to pot and discard bones. Keep lid on pot, broth should be about 1/2 dutch oven full. Turn the burner down to simmer.
• 3. In a medium sized bowl add the flour and combine it with one teaspoon of salt. Have your floured surface ready and your rolling pin along with a glass of ice water. Begin adding ice water to flour and salt mixture slowly. When you can stir it stiffly, rake on to floured surface. Make sure you put flour on rolling pin. Press out dough to flatten as much as possible with your hands, sprinkle some more flour on dough. Begin rolling the dough with the rolling pin to about 1/8 inch thickness. It may take some elbow grease but it will be worth it. Using a sharp paring knife cut the dumplings into 1/2 inch strips. It's OK if they have some dusting of flour on them. The dumplings can remain on floured surface and cure or dry a little. You want them to be stiff.
• 4. Turn up chicken and broth to medium high and begin adding the dumplings. They should lift easily across your hand and hang down. Make sure chicken and broth are in a rolling boil before adding the dumplings. This is a slow process so don't rush, if it becomes necessary to turn the burner down, that's okay. You will add dumplings until most are in the pot. You want the broth to be thick enough but not too thick. Now turn pot down to low and cover with lid.
• 5. The dumplings will simmer on low until they begin to change and become somewhat translucent. Take out a few into a small bowl to cool and taste your salt and black pepper content to your liking. Turn off burner and leave lid on for several more minutes. Stir them and check for thickness of broth. It will become thicker as it cools.
• 6. You may have to practice a few times, I did. However, you will get it down pat and your chicken and dumplings will be in huge demand. My deceased mother in law taught me the Midas Touch with these dumplings and you can learn it too. If you haven't, please read my personal story about learning to make these dumplings. They are AWESOME !!!

OLD-FASHIONED CHICKEN AND DUMPLINGS

Steps:

• Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
• Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
• In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
• Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
• Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
• Add chicken meat, and stir. Serve hot.

OLD FASHIONED CHICKEN AND DUMPLINGS

Steps:

• Place chicken in Dutch oven; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat and simmer 1 hour or until tender. Remove chicken and let cool slightly. Bone chicken; cutting meat into bite-size pieces; set aside. Bring broth to a boil; add pepper.
• Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk stirring with fork until dry ingredients are moistened. Turn dough out onto a well floured surface, and knead lightly 4 or 5 times.
• For drop dumplings, pat dough to 1/4 inch thick. Pinch off dough to 1 1/2 inch pieces and drop into boiling broth. Reduce heat to medium low, and cook 8 to 10 minutes or to desired consistency stirring occasionally. Stir in chicken.
• For rolled dumplings roll dough to 1/4 inch thickness. Cut dough into 4 x 1/2 inch pieces. Drop dough one piece at a time into boiling broth, gently stirring after each addition.

OLD-FASHIONED CHICKEN AND DUMPLINGS

Steps:

• In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Discard bay leaf. , For dumplings, in a small bowl, combine the flour, parsley, baking powder, cloves and salt. Stir in milk just until moistened. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

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.