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Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by pips&peeps, Oct 31, 2009.
Anyone have a recipe for a creamy chicken n dumplins without using canned creamed soup?
Creamed soup in dumplings???????? What??? Well I never.....
Mom's recipe and it's never been written down, it's one of those auto-pilot recipes for us, we don't even think about it anymore:
1 old hen
minimum of an 8 quart stock pot
4 pack of the cheapest canned buttermilk biscuits (look for the blue tubes)
SR flour for dusting
salt and pepper to taste
Start the day before by slowly simmering hen until it starts to fall apart. Remove hen from broth, stick broth in fridge overnight to congeal. Once hen is cooled remove skin and debone. Save out about 2 cups of meat and use the rest for whatever you like. Late the night before or early the day of, pop open cans of biscuits, dust with the flour and roll out to about 1/8" thick, slice into 1" strips (I use a pizza cutter) and lay out on baking sheets, don't worry about piling it up - it's fine we do this to ease prep during the making of the rest of the meal (usually Thanksgiving etc). Skim off the fat and gunk from the congealed broth. Start on heat, add the reserved chicken and get to boiling, add salt and pepper to taste at this point. Reduce heat to medium or so and drop in dumplings a few at a time, carefully stirring after each addition. Add until you have added them all, may need to add some more broth if this soaks up everything before they have cooked through but this should NOT be soupy. Should be really creamy and the dumplings should be done after about 25 minutes. Stir often or else you could burn the bottom.
I'm starting to drool just thinking about dumplings......
2 stalks of celery - sliced
2 carrots - sliced
1 small white onion - diced
2 cloves of garlic - crushed
2 T butter
crazy janes salt
Black pepper - if you have a grinder that's best.
Boil your chicken all day then pull out the bones and skin - don't skim the fat off!!! (you need this to bind for the creamyness)
I leave my chicken in big meaty chunks for a really rustic dish - but you can dice it if you want at this point.
lightly sautee your vegis in the butter and then add to the pot. You should have a lot of water in there at this point - more than you think you should, add some if neccessary. adjust the flavor with Crazy janes & black pepper. Then simmer on low for 1 hour.
It won't look creamy at this point . . . but it's coming!
Mix your dumplings according to recipe on bisquick box and follow directions for boiling them. As they float to the top (they sink at first) sprinkle them with fresh ground pepper.
When dumplings are done let the pot sit off of the heat for about 15 min before serving. It is the fat frrom the chicken and the milk for the dumpling that makes the creamy gravy, so if you omit them . . .
This is my grandmother's dumpling recipe. They are tasty and not at all like biscuits.
2 tsp baking powder
1 ½ cups flour
¾ tsp salt
¾ cup milk
Mix together. Drop by spoonful on top of stew or soup. Cook 10 minutes uncovered and then
10 minutes covered.
My Gram made her dumplings but they were always a little to "doughy" for my liking but my MIL uses thick store bought tortillas...thats what I use and get rave reviews!!
I cook my chicken in the pressure cooker and after it is all deboned, I Like to add a couple of potatoes and carrots -cubed small -and then I bring it back up to pressure. 2-3 mins turn off heat
Mix bisquik and milk till it is a thick dough.
remove lid and add a little 1/2 & 1/2-bring to a boil-drop dough by spoonful onto broth
cover & cook 5 minutes then cook uncovered 5 more minutes
I am going to try creamy chicken and dumplin recipe. any tips on pressure cooking one ?