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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
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Can we talk about Chicken & Dumplings? UPDATED!
Is this something you make? Is it good?
I've never had it. But I want to make it. Tonight.
So give me your recipe. Now!
ETA: I give my thoughts on the recipes I used at the end of this post. Because I'm sure you are dying to know.
- namaste mothafockaaaas -
Re: Can we talk about Chicken & Dumplings? UPDATED!
No.
Hi gold!
I use Southern Living's recipe. My mom has one, but I never seem to make it as well as she does, so I stick with the SL's.
Hands On: 55 Minutes
Total: 2 Hours, 25 Minutes
Ingredients
1 (3 3/4-lb.) whole chicken
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
2 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 teaspoon chicken bouillon granules
3 cups self-rising flour
1/2 teaspoon poultry seasoning
1/3 cup shortening
2 teaspoons bacon drippings* $
1 cup milk
Garnish: chopped fresh parsley $
Preparation:
1. Bring chicken, water to cover, garlic powder, thyme, 1 1/2 tsp. salt, and 1/2 tsp. pepper to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour. Remove chicken; reserve broth.
2. Cool chicken 30 minutes; skin, bone, and shred chicken. Skim fat from broth. Add chicken, bouillon, and remaining 1 tsp. salt and 1/4 tsp. pepper to broth. Return to a simmer.
3. Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until crumbly. Stir in milk. Turn dough out onto a lightly floured surface. Roll to 1/8-inch thickness; cut into 1-inch pieces.
4. Drop dumplings, a few at a time, into simmering broth, stirring gently. Cover and simmer, stirring often, 25 minutes. Garnish, if desired.
*2 tsp. butter plus 1/4 tsp. salt may be substituted.
Southern Living
JANUARY 2010
Can I use butter instead of shortening?
Can you eat the dumplings leftover or do they super soggy and fall apart?
Note: The "recipe" I use looks similar to what Betty posted. I say "recipe" because I don't have one. I wing it and just throw stuff in a pot. But it's pretty much the same thing.
http://pandce.proboards.com/index.cgi#general
I love chicken & dumplings. My stepmother makes a MEAN chicken & dumplings.
But you know me... do you REALLY think I have any sort of recipe?! That's grown up food!
Currently Reading: Don Quixote by Miguel De Cervantes
You can try the butter and see...
The dumplings do alright as leftovers. We never have any lol.
I think my sanity is slipping because that "no" made me giggle. Out loud in my cubicle.
I make a quicker version of chicken and dumplings. It's also more soup like......but it's totally awesome and it also freezes really well!
I also don't use a recipe...you just gotta kinda eye it up.
I use 1 box of Swanson chicken broth (sounds like you have home made broth already)
1 bag of baby carrots.
2-3 potatoes- peeled and cubed
1 whole onion (you can cut down on the onion if you don't want that much onion.
2-3 chicken breasts (depending on how much chicken you want in the dish, sometimes i cut up a rotisserie chicken- cuts down on prep time!)
Salt, Pepper, and Garlic to taste (or you can just eliminate the garlic, either way is great!)
Put that all in a big pot, and cook on medium heat.
While that is going, get out another pan- medium (like one you would boil eggs in) and get some water boiling.
In a bowl combine about 3 cups of flour (this will make A LOT of dumplings so you can always half the recipe) 5 eggs and i believe it's 1 1/2 cups of water. I would add the water slowly and see how much you actually need, i can't remember off hand. Mix that all together, take a spoon and spoon dumplings into the boiling water. When they float to the top they are done.
Take them out of the boiling water and add them to the pot that has the veggies and chicken cooking.
I make this ALL the time and love it! Like i said it's more of a soup/stew but it's so good and very easy!
It takes me about 4 hours, but that is with interruptions. So I would start sometime in the afternoon to be ready by 6 or 7pm.
while I was waiting for your response, I did Step 1! Just took the chicken out and am letting it cool. I think H and I are going to run around and do some stuff after work so I'll do the other steps later. I'll report back tomorrow! Thanks again for the recipe!
You are the cutest. Ever.
So I made it last night! I used Betty's "Chicken" and buttontobe's "Dumplings" and they came out really good!
In case you care, here are things I changed/added:
On Betty's recipe, I used 2/3 homemade stock (instead of water) in Step 1. I think this made the broth richer and because I use a lot more herbs in my stock than the recipe called for, it was really flavorful. I also realized that just chicken and stock might not be enough, so I roasted a bunch of carrots (probably 2 cups of chunks) in the toaster oven (bc I'm too lazy to wait for my regular oven to preheat) - just a little EVOO, salt, and pepper, 400 degrees for ten minutes. Then I added those to the stock before I tossed the dumplings in.
For Buttontobe's dumplings, I added a ***-ton of thyme and salt to the dumplings and they had great flavor. I halved the recipe and got 20 dumplings - I can't imagine making a full batch! H and I ate 3-4 dumplings each. I cooked them in the chicken/stock mixture instead of in boiling water and then transferring them. I brought the stock to a light boil, plopped the dumplings in, and cooked for 20 minutes or so.
It came out really good. I think if I make this again I would attempt to thicken the stock so that it was more stew-like, or even creamy. If I did that, I'd cook the dumplings separate and then add them in when I was ready to eat. In fact, I think cooking the dumplings separate, removing to a bowl, and then adding them to the top of each serving would be a good way to keep them from getting soggy - store the leftovers separately and add your preferred number of dumplings when you heat up the soup.
All in all, I label this a success. Thank you all for your help!