Lawrence Welks Chicken N Dumplings Recipes

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.

CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.
• In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.
• For the stock: Coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.
• For the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.
• For the sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
• Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
• Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley 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.

HERBED DUMPLINGS

Steps:

• In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
• Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.

LAWRENCE WELK'S CHICKEN N DUMPLINGS

Steps:

• Wash and pat dry chicken.
• Place the chicken in a large pot, cover with water and bring.
• to a boil.
• Simmer gently until chicken is tender.
• Remove from pot and set aside to cool.
• Add vegetables to brothand simmer.
• about 30 minutes. remove from heat.
• In a saucepan, melt butter, then beat in flour.
• Cook stock for 5 minutes, then add sherry and a pinch of Accent,
• salt to taste.
• While stock is cooking, remove skin from chicken and bones.
• set aside meat.
• Dumplings:
• I a large bowl add the flour, baking powder Cut in the shortening and mix until mixture looks like cornmeal.
• Stir in milk.
• Put about 1/2 inch of water in pan with a wire rack that stands 2 or 3 inches above the waterline.
• Cover rack with lightly oiled waxed paper, oiley side up.
• When water is boiling, gently drop.
• dumpling mixture from a tablespoon onto waxed paper, leaving room between dumplings for growth.
• Steam 8 minutes uncovered, then cover and steam about 7 more minutes.
• Place chicken in casserole.
• dish and lay dumplings on top. Cover with stock.

CHICKEN 'N DUMPLINGS - OLD STYLE

Steps:

• Cut chicken into serving pieces and place in a large pot.
• Cover chicken with water.
• Add the onion, celery and bay leaf.
• Cover and simmer for 3 hours or until tender.
• Remove chicken.
• Strain and measure broth.
• There should be approximately 4 cups of broth.
• If there is more, reduce by boiling; if less, add water.
• Mix flour with a little cold water to form a smooth paste.
• Stir into broth and heat until thickened.
• Add cream, salt, sage, thyme and pepper.
• Remove the chicken from bones and return meat to gravy.
• Prepare dumplings and drop by spoonfuls into hot gravy.
• Cover and simmer for 20 minutes with out removing lid.
• Serve chicken surrounded by dumplings on a large, deep platter.
• Dumplings: Sift flour, baking powder and salt into a bowl.
• Mix egg and milk and stir into the dry ingredients.
• Drop into hot gravy and simmer covered for 20 minutes.
• Serve with hearty root veggies on the side.