Bjs Chicken N Dumplings Recipes

BEA'S GRAND CHAMPION CHICKEN AND DUMPLINGS

Steps:

• To prepare the chicken: Cover the chicken with water. Bring to a boil. Add salt to taste.. Reduce heat to simmer and cook until falling-apart tender (usually about 1 ½ to 2 hours).. Carefully remove chicken and allow to cool. Debone chicken into strips or small chunks.. To prepare the dumplings: Into large bowl, add 4 cups plain flour and salt to taste. Stir well. Cut in the 3/4 cup of Crisco with pastry blender until like coarse cornmeal. Add enough warm (not boiling) chicken broth (usually about 1 ½ cups) to make a stiff dough. Be careful not to mix too long because it will make dough tough.. Heat remaining chicken broth to a rolling boil.. Using one-third of the dough ball, roll out to about 1/8-inch thick. Cut into thumb-length strips. Drop into hot broth. Prepare remaining dough the same using one-third of dough ball at a time.. After all dumplings have been added to broth, reduce heat to simmer. Add black pepper and simmer 15 to 20 minutes. Add chicken and stir very slowly until heated through and ready to serve.

BISQUICK™ CHICKEN AND DUMPLINGS

Steps:

• Pre-heat your oven to 375 °F.
• Clean any extra fat from the chicken. Slice it into pieces ( or in half like I did,) Place into a large dutch oven.
• Add in the celery, carrot, onion, garlic, parsley and chicken stock. Place the lid on the Dutch oven and place into the oven.
• Cook in the oven for 2 2-12 hours until the chicken is completely cooked and has reached a temperature of minimum 165°F).
• Remove the Dutch oven from the oven.
• Using a slotted spoon or tongs, remove the chicken and vegetables from the Dutch oven and place in a bowl or plate to the side.
• Take 1/2 cup of the chicken broth that is left and set to the side for now and let cool.
• One you can safely touch the chicken, remove the meat from the bones and set aside. Discard the bones.
• Take the reserved broth and whisk the cornstarch into the mixture.
• Place the Dutch oven on your stove burner on medium-high heat. Bring the remaining broth to a low boil. Whisk in the cornstarch mixture quickly to thicken the broth. You can add more cornstarch if you want it really thick, adjust to your liking.
• Add the chicken and vegetables back into the Dutch oven and reduce the stove heat to low. Simmer for another 10 minutes.

CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.
• In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.
• For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.
• Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.
• Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.

D' BEST CHICKEN N' DUMPLINGS

Steps:

• In a large bowl, sift flour, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 2 hours or overnight.
• Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. Season chicken with seasoning salt, and place in a large stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone.
• On a lightly floured surface, roll one ball of dough to about 1/8 inch thick. Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2 minutes. Stir gently to prevent sticking; add more water if needed. Season broth while dumplings are cooking with salt, pepper and poultry seasoning. Simmer for about 15 minutes, or until dumplings are cooked through.

BJ'S CHICKEN -N- DUMPLINGS

Steps:

• 1. Boil chicken breasts in chicken broth (doubles the flavor). Add onion if you like, until cooked. Can be a little pink because it's gonna cook in the oven too! Be careful not to cook too much because it can dry out very easily. Cover and chill overnight.
• 2. Next day, take out, save broth. Cube, chop, shred the chicken, whatever you like. Preheat oven to the temp for your croissants. Now take croissants, roll out, and cut little squares out, place chicken inside and pinch closed. The dough will go a long way.
• 3. Now place on cookie sheet, brush them with a little butter, and bake till they get a good golden brown. Take out, place in casserole dish pour soup and broth mixture over dumplings. Bake at 350°F till it bubbles. Take out, let cool and serve.

MOM'S CHICKEN 'N' BUTTERMILK DUMPLINGS

Steps:

• In a stockpot or Dutch oven, combine first seven ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer until chicken is tender, about 1-1/2 hours. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables. , In the same pot, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer. , For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter. , Drop by tablespoonfuls onto simmering mixture. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering), about 20 minutes. Serve immediately.

WORLD'S BEST CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, celery, onions, carrots, salt, pepper, poultry seasoning, broth in large pot. Add enough water to cover chicken.
• Bring to a boil; reduce heat; cover and simmer for 1 hour or until chicken is tender.
• Remove chicken and let stand until cool enough to handle.
• Remove 1 cup of broth and strain.Set aside.
• Remove meat from bones and discard skin and bones; add meat back to broth.
• Return broth and chicken to simmer.
• In a large mixing bowl, combine reserved broth, 1 tablespoon salt, 1/4 teaspoon pepper, 2 chicken bullion cubes and approximately 3 cups of flour; mix well add enough flour to form stiff dough.
• Roll dough with rolling pin until approximately 1/8 inch thick or desired thickness thickness; cut into strips.
• Drop strips into soup; simmer for 20 minutes, stir occasionally.
• Mix corn starch with 2 tablespoons of water and add to soup. Add butter and cream, mix well.
• Bring to a simmer and then remove from heat; let stand 30 minutes (or as long as you stand to wait).

BEST CHICKEN N DUMPLINGS

Steps:

• In large soup pot bring chicken broth to a boil. Chop onion, celery, carrot, garlic and add to broth. Add chicken thighs. Boil covered for 30 minutes. With a slotted spoon take out any large pieces of chicken and tear apart with a fork, returning chicken to pot when you're done. Add all four cans of soup and stir. Wait until mixture comes to a boil again before adding the biscuit dough.
• Take the dough out of the package and tear each biscuit into four pieces. With the palms of your hands make a small dough ball out of each piece and drop in boiling mixture.
• Continue boiling until all dough has risen from the bottom of the pot and then let cool for 20 minutes. Serve with warm bread.