Looking for a recipe - Chicken and Slick Dumplins

[rooster0209]

Quote:
to cheat a bit, use the biscuit recipe on the back of the Bisquick box. Roll out the dough and cut into strips.

Cook a whole chicken in a large pot, debone. Add the chicken to the broth and boil. Here is the guestimate in my cooking. I add milk to the broth to half the pot when boiling I add the dumplings. During cooking if the broth is not thickening enough, I add flour/milk mixture.

I also cheat sometimes when I dont have a whole chicken, I cook a few breasts and use broth.

 

[peeplessinNC]

The "rest" of the recipe goes something like this:

one whole chicken or 6-8 chicken pieces
2-3 quarts of water, can be part chicken broth or stock that you have on hand, canned or frozen
1 rib of celery, chunked
1 carrot, chunked
one onion, chunked
salt

cook the chicken in the water/broth with the vegetables at a low simmer until the chicken is falling off the bones - 1 to 1 1/2 hours

remove chicken from the pot to a large bowl, let cool until you can handle it, remove chicken meat from the bones, and cut into largish bite-sized pieces

strain the vegetables out of the broth that you cooked the chicken in

bring the broth to a low boil, add in the slick dumplings a few at a time; let the broth and dumplings return to a low boil, cook dumplings 10 minutes with the pot lid off, then another 10 minutes with the lid on; when dumplings have finished cooking, gently add the reserved chicken meat to the pot with the cooked dumplings; let it sit to warm up the meat, serve when piping hot

Sometimes I like to add a little poultry seasoning to the broth when cooking the chicken.

Teresa

 

[greyhorsewoman]

Quote:
My mom use to make small batches of those and then transfer them to a soup she called it of hot scalded milk with lots of salt and pepper. Many an afternoon she would make this just for herself.

This is exactly how our family makes it, except we substitute the water for some of the chicken broth. Make sure the broth isn't too hot, or it can cook part of the egg!

Then we roll ours out, (I use the kitchen table covered in flour) cut them into strips with a pizza cutter, let them dry a little bit, flipping them occasionally, then drop them into the boiling broth.

These have been made in my family for generations.

Shelly

My mother never made these 'dry' enough for rolling. They are 'pasty' more like a wet cookie dough. And yes, you can add some of the broth to the mix (or I just add it to the boiling water so it's absorbed into the rivlet). But I'm sure all variations are tasty.

 

[sred98]

You just pinch off sections and coat in flour and roll it out. No big deal. You just keep adding flour if it gets too sticky. You roll them pretty thin, and coat in flour. They dry pretty well. Just flip them when they start looking dry. Then, when they are pretty dry, drop them in the boiling broth.

For our basic broth, we just boil a chicken with water, butter, and salt and pepper. Then debone the chicken, mix the dumplings up. If you use the broth rather than the water, you don't have to add the shortening, since the fat in the chicken broth serves the same purpose as a binding agent. Either way works, it's just however you're used to!

Shelly

 

[luvbeagles]

We always have called my husbands ' aunts dumplings "slick" dumplings. Here is how I make them:
1 cup all purpose flour
1 cup self rising flour
1 cup broth from your chicken (make sure it is cooled off)

Mix this together. Out on floured surface and add flour if you need to in order to roll out. I usually cut mine into 2 x 2 squares but you could cut them anyway you like. I drop them one by one into boiling broth. Once they are all added, put the lid on and cook another 10 minutes. They are delicious.

 

[Linda in San Diego]

Thanks all. I think my family had to distiguish between the two kinds of dumplings. The bread on top or the dumpling in the soup itself.

I like both kinds. My Gma from Oklahoma/Indiana called hers slick dumplings.

Again, Thanks!