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Chicken & Dumplings help

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by moodlymoo, Oct 17, 2011.

  1. moodlymoo

    moodlymoo Chillin' With My Peeps

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    Aug 23, 2011
    Portland OR
    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
     
  2. Carolyn

    Carolyn Chillin' With My Peeps

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    Apr 6, 2008
    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.
     
  3. Squishy

    Squishy Chillin' With My Peeps

    Feb 2, 2011
    Florida
    Look for the very recent post by Big Mike... it looks superb and Mikes recipes are always great! [​IMG]
     
  4. moodlymoo

    moodlymoo Chillin' With My Peeps

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    Portland OR
    Quote:I saw that but we dont have wine so I wonder how it would effect the taste
     
  5. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    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).
     
  6. KenK

    KenK Chillin' With My Peeps

    Jan 23, 2011
    Georgia
    What's wrong with great granny's recipe? Is it the chicken and gravy or the actual dumplings?
     
  7. CupOJoe42

    CupOJoe42 CT Chicken Whisperer

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    Apr 11, 2011
    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!!!
     
  8. BettyR

    BettyR Chillin' With My Peeps

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    Mar 1, 2008
    Texas Gulf Coast
    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
     
    Last edited: Oct 18, 2011
  9. moodlymoo

    moodlymoo Chillin' With My Peeps

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    Aug 23, 2011
    Portland OR
    Quote:Its the gravy/chicken flavor. Very bland and thick. IDK, its just soso for flavor. My kids are young chefs
     
  10. moodlymoo

    moodlymoo Chillin' With My Peeps

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    Aug 23, 2011
    Portland OR
    My kids also like large dumplings but its hard to cook them long enough to be done but not gummy
     

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