Chicken & Dumplings help

[moodlymoo]

I have been using my great grannys recipe and Im just soso about it. Who wants to share their recipe so maybe my kids can enjoy a classic

 

[Carolyn]

My ex mother in law made excellent chicken and dumplings except for leaving the whole chicken, bones, skin and all in the pot. I gave up on trying to make them because they were never "good as mothers". She used plain flour, a little crisco and warm water to make them and rolled them thin.

Personally I use flour tortillas.

 

[SourRoses]

Look for the very recent post by Big Mike... it looks superb and Mikes recipes are always great!

 

[moodlymoo]

Quote:
I saw that but we dont have wine so I wonder how it would effect the taste

 

[bigmike&nan]

Well gosh, thanks Squishy...
If you don't have inexpensive white wine to add to the soup pot that's OK. Not great but not a "don't make it" situation. The acid in tomatoes and the white wine cook out for the most part but add a depth, an edge, to the flavor that is really nice. A little squeeze of fresh lemon juice would work too. I remember a great french chef instructor I had, Chef Herve - he was the one that taught me that. Try my recipe, and next time you can get some inexpensive chardonnay (we buy a liter and a half for $10.00, we like the Chilean brand Frontera at Sam's Club for $9.00 for a liter and a half - that's a lot of cooking... LOL

Making dumplings from scratch, hmmmm now I gots to try that one... (scratches his chin in contemplation).

 

[KenK]

What's wrong with great granny's recipe? Is it the chicken and gravy or the actual dumplings?

 

[CupOJoe42]

A trick to easy dumplings... buy a can of Pillsbury Grands Biscuits, cut each biscuit into eighths and drop into lightly boiling water. They puff up and make excellent, easy biscuits! No muss, no fuss!!!

 

[BettyR]

My chicken and dumplings were never any good until I found this recipe 10 years ago...now they always come out perfect.

Edited to add:::The only thing I do a little differently than the recipe is that I knead my dumpling dough a bit before I roll them out. I think it helps hold them together a little better.

Southern Living CHICKEN AND DUMPLINGS
Top-Rated Recipe, November 2001 Southern Living

1 (3 1/2-pound) whole chicken, cut up
2 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 teaspoon chicken bouillon granules
3 cups self-rising flour (I just use all-purpose flour and add 3 tsp. baking powder)
1/2 teaspoon poultry seasoning
1/3 cup shortening
1 cup milk

COVER chicken with water, and bring to a boil in a large Dutch oven. Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 3 ingredients; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth in Dutch oven; cool chicken. Skim fat from broth; bring to a simmer.
SKIN, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.
COMBINE flour and poultry seasoning in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.
TURN dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pieces.
BRING broth mixture to a boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover, and simmer, stirring often, for 25 minutes.

Prep: 30 min.; Cook: 1 hr., 30 min.
Serves 8

 

[moodlymoo]

Quote:
Its the gravy/chicken flavor. Very bland and thick. IDK, its just soso for flavor. My kids are young chefs

 

[moodlymoo]

My kids also like large dumplings but its hard to cook them long enough to be done but not gummy