Whistlestop Cafe Chicken And Dumplings Recipes

WHISTLESTOP CAFE CHICKEN AND DUMPLINGS

Steps:

• Place the chicken in a large, 2 1/2 quart saucepan. Add 6 cups water, salt and pepper and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, or until very tener. Remove from broth and let cool. Reserve the broth.
• When chicken has cooled off, remove the meat from the bones and dice.
• Next, add milk and margarine to the broth. Bring to a simmer.
• TO MAKE THE DUMPLINGS: Cut the shortening into the flour, using a pastry blender, until mixture resembles coarse meal. Add 1/2 cup water and stir with a fork, just until dough leaves side of bowl. For rolled dumplings roll out dough to 1/8-inch thickness on a lightly floured surface. Cut into 4 x 1/2-inch strips or 2-inch squares. For dropped dumplings, pat dough to 1/2-inch thickness on a lightly floured surface. Pinch off dough to 1 1/2-inch pieces.
• Gradually drop dumplings, one at a time, into boiling broth mixture. Cover, reduce heat and boil gently for 15 minutes, or until dumplings are cooked. Stir occasionally to prevent sticking. Stir in chicken and heat through.

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.