I forgot to say, those times above are using natural pressure release. Don't force pressure release - it could actually toughen the meat. The chicken will continue to cook while it depressurizes, I believe Lorna Sass (the Julia Child of pressure cooking) says to consider every 4 minutes of...
Natalijaasbj, you're right, chicken and dumplings is a kind of soup - the dumplings generally float on the surface of the soup. Its kind of like matzo ball soup, are you familiar with that? Or maybe seeing a recipe would give you a better idea...
Thanks, I've never actually canned anything (no room for the jars) but my sister does, and she has four laying hens, so I thought I would point her here, if she isn't reading this forum already. . .
BTW, regarding you finding resting meat in the fridge helps with tenderizing it, I've actually...
If you want your chicken turned into chicken and dumplings, I'd say pressure cooker. Pressure cooking will not only make him nice and tender, but cook him in chicken broth in advance, thereby making the broth even tastier and more delicious. Pressure cooking also gelatinizes the resultant...