Dual Purpose AFTER Laying?

[MrFluffyandGirls]

Dumplings:
2 cups AP flour, 1/2 tsp.baking powder, pinch of salt, 2 tablespoons soft butter,3/4 cup milk ( a little more if needed)
I combine all ingredients together on a floured surface and form a ball the roll out with a rolling pin and use a pizza cutter to make strips. If you want you can freeze them buy dusting with flour and layering on wax paper for later use or drop them in broth with the the extra dusting that helps add body to the broth.

Pressure cook that old hen in a crock pot express and you'll have something to brag about!

 

[Morrigan]

Thanks for all the dumping recipes. I would like to try subbing schmaltz in for the butter/shortening.

 

[3KillerBs]

Thanks for all the dumping recipes. I would like to try subbing schmaltz in for the butter/shortening.

I did that once with goose grease.

Roast goose one night. Simmer the carcass and serve stew with dumplings a few days later.

 

[DigbyDyson]

Make stew same way but dumplings - 100 g flour to 50 g suet pinch salt stir in enough almost freezing water to bind , roll into balls bring stewpot to a rolling boil add dumplings cook covered for 20 mins

 

[Jennc-123]

Thanks for the detailed explanation. I'm from California and my mother is Canadian, so, yes, chickens and dumplings is a novelty for me. I have learned how to make old fashioned biscuits (although I grew up with the kind that came in the can you banged against the kitchen counter), and feel very comfortable with chicken stocks and soups. So, I'm excited to give it a go next time I process and older hen. I wish I could taste yours however!

I'm Canadian and my mom was a farm girl so we've had dumplings! She would source 'stewing hens' to make any soup, store chicken is not the same. I am familiar with the biscuit cans you speak of, but that is neither stereo typical Canadian or Californian

 

[debkirkland]

Shows what I know about Yankee cooking! I'm sure they are delicious, I've just never had them. Thanks for the education.

 

[3KillerBs]

There are so many different kinds of dumplings. Every one of them delicious too.

 

[Parront]

No, no, no!

That will give you leaden flour lumps, not dumplings.

Northern dumplings are made with milk, flour, and baking powder -- like a damper version of biscuit dough. You don't drop them into the broth, you drop them onto the meat/vegetables in your stew so that they don't sink, get soggy, and disintegrate.

Then you keep the stew at a simmer for 10-15 minutes uncovered and another 10-15 minutes covered until the dumplings are fully cooked.

As a Yankee transplanted to the south I love both kinds of chicken and dumplings.

This is what we make. It is really cool to see how other people make the favorite dishes I make!

 

[Parront]

I did that once with goose grease.

Roast goose one night. Simmer the carcass and serve stew with dumplings a few days later.

Goose fat is a treasure at my house!

 

[Parront]

I'm Canadian and my mom was a farm girl so we've had dumplings! She would source 'stewing hens' to make any soup, store chicken is not the same. I am familiar with the biscuit cans you speak of, but that is neither stereo typical Canadian or Californian

You got that right! Store chicken is just not the same thing -- at all!