From Scratch Chicken And Dumpling Recipes

EASY CHICKEN AND DUMPLINGS FROM SCRATCH

Steps:

• Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes).
• Add 1/4 cup flour, stir to coat.
• Add chicken broth (4 cups) and bring to a boil.
• Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
• Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense.
• Add spoonfuls of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).
• Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
• Serve garnished with extra fresh thyme and fresh ground pepper, if desired.

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

FARM-STYLE CHICKEN AND DROP DUMPLINGS

Steps:

• For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
• Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.
• In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
• Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.
• For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.
• Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.

CHICKEN AND DUMPLINGS I

Steps:

• In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.
• TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
• Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.

GRANDMA'S CHICKEN AND DUMPLINGS

Steps:

• Mix flour and shortening together in a bowl until it resembles cornmeal.
• Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
• Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
• Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.

MOMMA'S BEST CHICKEN AND DUMPLINGS

Steps:

• Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
• Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
• Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
• Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
• Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
• Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
• Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.

FROM SCRATCH CHICKEN AND DUMPLING

Steps:

• Place the chicken into a large boiling pot. Add chicken broth and water. Make sure the chicken is covered with water. Bring to a boil and reduce heat to simmering. Throughout cooking skim away any foam that forms in your pot. Simmer for 1-1/2 hours until chicken is done and tender. Remove chicken from the broth and allow to cool.
• Debone the chicken once it is cool enough to handle. While deboning the chicken discard the undesirable parts (skin, bones, etc). Cut deboned chicken into bite sized pieces.
• Now it's time to prepare your dumplings. Preparing the dumplings is easy. Mix your flour, salt, egg, butter and milk in a stand mixer. If you don't have a stand mixer, a mixing bowl and hand mixer will do the job. Continue to mix until a ball forms.
• Form your dumplings by rolling out the dough to about 1/8 inch on a cutting board. Use a sharp knife or pizza cutter to cut your dough into bite size pieces. If you feel creative try cutting out small circles, squares or diamond patterns.
• Bring the chicken broth to a boil. Drop dumplings into boiling broth, ensuring that they submerge. Add all of your dumplings to the broth. You can keep dumplings from sticking together by adding butter and dunk dumplings one final time. Reduce heat to medium-low and cook for 8 to 10 minutes. Add chicken and simmer until chicken is heated....your dumplings are now ready to serve.

CHICKEN AND DUMPLINGS FROM SCRATCH

Steps:

• Heat milk and butter for dumplings in a small saucepan over medium heat until butter melts, 2 to 3 minutes. Remove from heat.
• Combine flour, baking powder, parsley, and salt in a bowl. Stir in club soda and milk mixture until dough forms a ball, making sure not to overmix. Cover dumpling dough and let stand for 30 minutes.
• Combine chicken stock and cream of chicken soup in a large saucepan or Dutch oven. Bring to a simmer over medium-high heat. Add chicken, potatoes, onion, celery, carrot, bell pepper, peas, lemon, and thyme. Poach until chicken is no longer pink in the centers and vegetables are tender, about 12 minutes. Transfer chicken to a plate to cool; transfer vegetables to a bowl, leaving stock in the pan. Discard thyme and lemon.
• Boil remaining stock over medium-high heat until reduced by 1/3, 5 to 7 minutes.
• Meanwhile, pour cream into a small saucepan and heat over medium-high heat. Cook until reduced by about 1/2, 7 to 10 minutes. Whisk into reduced stock. Season with salt and pepper and set aside.
• Chop cooled chicken into bite-sized pieces.
• Melt butter in a small skillet over medium-high heat. Add mushrooms, season with salt and pepper, and saute for 2 to 3 minutes. Stir into stock mixture and add chicken and cooked vegetables.
• Bring soup to a simmer over medium heat, adding more stock if necessary. Drop dumpling dough by teaspoons into the mixture. Cover and let simmer for 7 to 8 minutes. Serve hot garnished with parsley and green onion.

SANDY'S CHICKEN AND DUMPLINGS

Steps:

• Place the chicken in a Dutch oven, and add the water, broth, carrot, onion, celery and salt.
• Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done.
• Remove chicken and allow it to cool enough to handle.
• Remove the carrot, onion and celery pieces from the broth and discard.
• Reserve the broth.
• Bone the chicken, discarding all skin and bones, and cut meat into bite-size pieces. Set aside.
• THE DUMPLINGS:
• Combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal.
• Add the buttermilk, stirring just until dry ingredients are moistened.
• Turn dough out onto a floured surface and knead 4 or 5 times -- no more.
• FOR DROP DUMPLINGS:.
• Pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.
• FOR ROLLED DUMPLINGS:
• Roll the dough to a 1/4-inch thickness, and cut into 3" x 1" strips.
• Bring the chicken broth to a boil, and stir in the milk and pepper.
• Correct seasonings, if desired.
• Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low.
• Stir from time to time to make sure dumplings do not stick together.
• Cook dumplings 8 to 10 minutes. Add the boned chicken to the mixture and simmer until heated through.
• Remove from heat.
• Makes 4 to 6 servings.
• Notes: Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result.

SLOW-COOKER CHICKEN & DUMPLINGS

Steps:

• Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 6-8 minutes. Transfer to a 6-qt. slow cooker. , In same skillet, cook celery, carrots and onion until tender, 6-8 minutes. Add garlic, tomato paste and remaining salt and pepper; cook 1 minute. Stir in flour; cook 1 minute longer. Whisk in 2 cups chicken broth; cook and stir until thickened. Transfer to slow cooker. Stir in bay leaves, thyme and remaining chicken broth. , For dumplings, whisk together flour, baking powder, salt and pepper in a large bowl. Stir in milk and butter to form a thick batter. Drop by 1/4 cupfuls over chicken mixture. Cook, covered, on low until bubbly and dumplings are set, 6-8 hours. Discard bay leaves. Remove insert and let stand, uncovered, for 15 minutes.

CHICKEN AND DUMPLINGS (FROM SCRATCH)

Steps:

• FOR THE STEW: Remove and discard giblets and neck from chicken. Rinse chicken with cold water, and place chicken in an 8-quart stockpot. Add 3 quarts water and next 8 ingredients (through bay leaves); bring to a simmer.
• Reduce heat and simmer 45 minutes; skim surface occasionally, discarding solids.
• Remove chicken from pot; cool. Strain stock through a sieve into a large and discard solids. Remove chicken meat from bones; tear chicken meat into 2-inch pieces, and store in refrigerator. Let stock cool to room temperature.
• Pour stock into zip lock bags. Let stand 15 minutes. Working with one bag at a time, snip off a corner of bag; drain liquid into stockpot stopping before fat layer reaches opening. Discard fat Repeat procedure with remaining bag.
• Bring stock to a boil over medium-high heat; reduce heat, and simmer until reduced to about 8 cups (about 15 minutes).
• Heat a cast-iron skillet over medium-high heat for 5 minutes. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute or until lightly browned, stirring constantly.
• Combine browned flour and cornstarch in a large bowl; add 2/3 cup of the stock to flour mixture, stirring with a whisk until smooth. Add flour mixture to remaining stock in pan; bring to a boil over medium-high heat. Cook 2 minutes or until slightly thickened. Reduce heat; stir in cream. Add chicken; keep warm over low heat.
• FOR THE DUMPLINGS: Combine milk and egg in a medium bowl Lightly spoon 1 1/2 cup all-purpose flour into dry measuring cup and level with a knife. Combine the flour, baking powder, cornmeal and 1/2 teaspoons salt.
• Add flour mixture to milk mixture, stirring with a fork just until dry ingredients are moistened. Drop one-third of dumpling batter by 8 heaping teaspoonfuls onto chicken mixture. Cover and cook for 3 minutes or until the dumplings are done (do not allow chicken mixture to boil) Remove dumpling with a slotted spoon; place in a large serving bowl or on a deep serving platter; keep warm. Repeat procedure with remaining dumpling batter.
• Remove pan from heat; slowly pour stew over dumplings, Sprinkle with chopped parsley and freshly ground black pepper. Serve immediately.

MOM'S CHICKEN AND DUMPLINGS

Steps:

• Place flour in a large resealable plastic bag; add chicken pieces, a few at a time and shake to coat. In a large skillet, brown chicken in batches in oil; drain. , Place chicken in an 8-qt. stockpot. Add the celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer chicken for 45-50 minutes or until no longer pink. , Remove 1 cup broth to use for dumplings; cool. Stir in the flour, baking powder and eggs to form a stiff batter; drop by tablespoonfuls onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove chicken and dumplings to a serving dish and keep warm. , For gravy, remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water until smooth. Gradually stir into vegetable mixture. Bring to a boil. Cook and stir over medium heat for 2 minutes or until thickened and bubbly. Serve with chicken and dumplings.

FROM SCRATCH, CHICKEN AND DUMPLINGS

Steps:

• In a large stock pot, brown the chicken thighs with a little butter and oil.
• Add the rest on the stock ingredients, bring to a boil, turn the heat to low, cover, and simmer for 4 hours.
• Strain out all the chicken, veggies, and cinnamon stick.
• (You can use the chicken again for a really great chicken salad or sandwich. Just get creative).
• In a large skillet, melt 1 tablespoon of the butter over medium-high heat, add the chicken, just brown the outside, toss it in the stock pot with the stock.
• Add the second tablespoon of butter to the skillet, melt it, brown the soup veggies in it, and toss them in the stock pot.
• Add the salt to the soup and let it all simmer for 45 minutes to 1 hour over medium-low heat.
• To Make Christine's Dumplings:.
• Mix together in a bowl the flour, salt and baking powder. Bring to just a simmer in a small saucepan the butter and milk. Add the milk mixture to the dry ingredients. Stir with a fork or knead by hand 2 to 3 times until the mixture just comes together. Divide the dough into about 16 small puffy dumplings. Roll each piece of dough into a small rough ball Gently lay the formed dumplings on the surface of the soup.
• Cover and simmer for 10 minutes Serve immediately.
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• Save the left over chicken stock for chicken noodle soup, more chicken and dumplings, gravies, or sauces.
• If you would like to freeze it; feel free to do so.
• Just don't waste it!