Southern Style Chicken And Dumplings For Beginners Recipes

SOUTHERN STYLE CHICKEN AND DUMPLINGS

Steps:

• Heat a large dutch oven pot over medium high heat. Add in olive oil and heat through, 1 minute. Add onion and saute 5 minutes, or until onions are soft and translucent. Stir in garlic and cook 1 minute more.
• Add in chicken breasts and season with salt and pepper. Pour in chicken broth. Bring to a boil, reduce the heat to medium low, and simmer 15 to 20 minutes, or until chicken is cooked through and easily shreds with a fork.
• Meanwhile, make the dumpling dough. Mix flour, baking powder, and salt in a mixing bowl. Cut in the cold shortening using a pastry cutter or food processor. Gradually pour in the buttermilk, stirring until the dough comes together. Turn the dough out on a floured surface and work it just until everything is well combined. The dough should not be sticky. Roll the dough out about 1/4-inch thick. Cut into 1 inch strips. Cut each of those strips into pieces that are approximately 2 inches in length.
• Remove chicken from soup pot and shred. Add in milk and bring to a simmer. Drop dumplings strips into soup and simmer 15-20 minutes until cooked through.
• In a small bowl, whisk together cornstarch and water. Pour into soup pot, stir, and return to a simmer. Simmer 2-3 minutes until broth is thickened. Return chicken to soup pot and serve hot.

SOUTHERN STYLE CHICKEN AND DUMPLINGS

Steps:

• In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
• Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.
• To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.

BEGINNER CHICKEN AND DUMPLINGS

Steps:

• Melt the butter in a large pot over medium heat. Stir in the onions, and cook for a few minutes until they begin to soften. Add the chicken breast and thigh meat; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the water and cream of chicken soup; season with chicken bouillon and poultry seasoning. Bring to a simmer over medium-high heat.
• Meanwhile, pour the milk into a mixing bowl, and stir in the baking mix until a dough forms. Once the soup is simmering, drop the dumpling mix in by the spoonful. Reduce heat to medium-low, cover, and simmer until the dumplings are no longer doughy in the center, about 20 minutes. Turn the dumplings over after 10 minutes to ensure they cook evenly.

CHICKEN AND DUMPLINGS, SOUTHERN STYLE

Steps:

• Place chicken in a heavy 5 quart stockpot with water to cover.
• Add the onion, carrot, celery, bay, peppercorns, salt, thyme and rosemary.
• Bring to a boil, reduce and simmer for 1 1/2 hours.
• Skim scum if needed.
• Remove chicken and set aside to cool.
• Remove meat and return bones to pot.
• Simmer for 1 hour more.
• Strain well and remove any fat you can.
• Dumplings------------------.
• Combine flour, soda, salt.
• Cut in shortening until flour resembles coarse crumbs.
• Add the stock, buttermilk and thyme.
• Stir to make a stiff dough-and it will be stiff.
• Turn out onto a floured board and knead gently 6 times.
• Wrap in plastic and chill 1 hour.
• Bring strained broth to a boil, reduce to a simmer.
• Roll out the chilled dough to 1/8 inch thick, and cut into 4x1 inch pieces.
• Drop them into simmering stock and stir gently.
• Cook for 10 minutes, add the chicken and cook for 5 min more.
• Season with salt and lots of pepper.

SOUTHERN STYLE CHICKEN AND DUMPLINGS FOR BEGINNERS

Steps:

• Chicken Stock:.
• Wash chicken well.
• Place in large stockpot, cover with water and cook until tender.
• Remove chicken, celery and onion saving chicken stock and chicken.
• Discard onion and celery.
• Cool and debone chicken and return to stock.
• Heat to boil.
• Dumplings:.
• Mix all ing. except milk, as you would for pie crust.
• Add milk slowly until dough is soft enough to handle.
• Roll as thin as possible on floured board.
• Slice in 1&1/2 to 3 inch strips.
• Carefully drop dumplings in boiling broth.
• Cook 15 minutes They will plump up nicely.
• Do not half or double this recipe.
• This recipe is for those who can't make chicken and dumplings.

SOUTHERN CHICKEN & DUMPLINGS

Steps:

• House Seasoning is wonderful to spice up any recipe so keep some in your pantry; Mix ingredients together and store in an airtight container for up to 6 months; Yield 1 1/2 cups.
• To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and 1 tsp.
• House Seasoning in a large pot.
• Add 4 quarts of water and in water and bring to a simmer over medium heat.
• Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes.
• Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones.
• Return the chicken meat to the pot.
• Keep warm over low heat.
• To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl.
• Beginning at the center of the mound, drizzle a small amount of ice water over the flour.
• Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water.
• Knead the dough and form it into ball.
• Dust a good amount of flour onto a clean work surface.
• Roll out the dough (it will be firm), working from center to 1/8-inch thick.
• Let the dough relax for several minutes.
• Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
• Cut the dough into 1-inch pieces.
• Pull a piece in half and drop the halves into the simmering soup.
• Repeat.
• Do not stir the chicken once the dumplings have been added.
• Gently move the pot in a circular motion so the dumplings become submerged and cook evenly.
• Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
• To serve, ladle chicken, gravy, and dumplings into warm bowls.
• Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added.
• Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.