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Post by AlaCowboy on Oct 12, 2017 22:02:43 GMT -5
Made some really good chicken 'n dumplings last night. Had them for leftovers tonight and they were even better. Took the chicken, broth, carots and celery that was left and put it in the freezer. Gonna make creamy chicken soup tomorrow for the weekend.
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Post by Deleted on Oct 13, 2017 19:05:35 GMT -5
One of my all time favorite dishes. Whenever my mom would ask me what I wanted for my birthday dinner I would say, "Chicken and dumplings!!". My wife continues the tradition but my mom's was better. Don't tell her I said that.
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Post by AlaCowboy on Oct 13, 2017 22:23:08 GMT -5
One of my all time favorite dishes. Whenever my mom would ask me what I wanted for my birthday dinner I would say, "Chicken and dumplings!!". My wife continues the tradition but my mom's was better. Don't tell her I said that. Does she make drop dumplings? I make my dumplings using my mothers biscuit recipe and roll them out almost as thin as pie crust, then cut into 1" x 2" strips. Get the chicken stock boiling, flour the strips one last time, and drop them one at a time into the stock. The extra flour thickens the stock.
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Post by Deleted on Oct 14, 2017 17:13:31 GMT -5
Interesting how you make your dumplings. This is the recipe we use. I'm not sure sure how my mom made dumplings but they were made from scratch and so good that they were almost the best thing about the dish!
Ingredients
1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up 3 cups water 1 cup chopped onion 4 celery ribs, sliced 3 medium carrots, sliced 1 teaspoon celery seed 2 teaspoons rubbed sage, divided 1 teaspoon salt 1/4 teaspoon pepper 3 cups biscuit/baking mix 3/4 cup plus 2 tablespoons milk 1 tablespoon minced fresh parsley
Directions
1. Place chicken and water in a Dutch oven. Cover and bring to a boil. Reduce heat to simmer; cook until chicken is tender, about 30 minutes. 2. Remove chicken from kettle; bone and cube. Return chicken to kettle along with the onion, celery, carrots, celery seed, 1 teaspoon of sage, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 45-60 minutes or until the vegetables are tender. 3. For dumplings, combine the biscuit mix, milk, parsley and remaining sage to form a stiff batter. Drop by tablespoonfuls into the simmering chicken mixture. Cover and simmer for 15 minutes. Serve immediately. Yield: 8 servings.
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Post by AlaCowboy on Oct 15, 2017 0:27:31 GMT -5
Interesting how you make your dumplings. This is the recipe we use. I'm not sure sure how my mom made dumplings but they were made from scratch and so good that they were almost the best thing about the dish! Ingredients 1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up 3 cups water 1 cup chopped onion 4 celery ribs, sliced 3 medium carrots, sliced 1 teaspoon celery seed 2 teaspoons rubbed sage, divided 1 teaspoon salt 1/4 teaspoon pepper 3 cups biscuit/baking mix 3/4 cup plus 2 tablespoons milk 1 tablespoon minced fresh parsley Directions 1. Place chicken and water in a Dutch oven. Cover and bring to a boil. Reduce heat to simmer; cook until chicken is tender, about 30 minutes. 2. Remove chicken from kettle; bone and cube. Return chicken to kettle along with the onion, celery, carrots, celery seed, 1 teaspoon of sage, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 45-60 minutes or until the vegetables are tender. 3. For dumplings, combine the biscuit mix, milk, parsley and remaining sage to form a stiff batter. Drop by tablespoonfuls into the simmering chicken mixture. Cover and simmer for 15 minutes. Serve immediately. Yield: 8 servings. We put the whole chicken in a big pot, cover with water, and bring to a boil, then cook on medium till done. Then take the chicken out, pull off skin, and pull meat off with forks and return to pot. Add some chicken stock to the broth in the pot if needed. Make your biscuit mix with less milk and make it thick like bread mix for kneading. Put flour on the counter, take a handful of dough, flour it, and roll it flat with a roller. Flour it if it sticks to the roller. Roll it almost as thin as pie crust, then cut it in 1" x 2" rectangles. Keep on till the dough is flat and cut. Dust them with flour, and drop one at a time into boiling chicken broth. Check one after 10 minutes to see if done. Add a little flour if broth isn't as thick as you want it.
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