Lucindas Chicken And Dumplings Recipes

SLOW-COOKER CHICKEN AND DUMPLINGS

Steps:

• Put the carrots and celery in a 6- to 8-quart slow cooker. Top with the chicken; sprinkle with the garlic, red pepper flakes, ½ teaspoon salt and a few grinds of pepper. Whisk the broth with the flour in a medium bowl until smooth; pour over the chicken. Cover and cook on low, 7 hours.
• About 20 minutes before serving, bring a medium pot of salted water to a boil. Add the pierogi and cook as the label directs. Drain.
• Uncover the slow cooker and stir, breaking up the chicken. Add the pierogi, peas and heavy cream and stir. Let stand, uncovered, 10 minutes. Stir in the dill; season with salt and pepper.

LIZZIE'S CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Put the hen, breast side down, in an 8-quart stockpot and add water to within 2-inches of the top of the pot; this will vary according to the size of your pot, but the hen should float clear of the bottom of the pot and be covered completely. Add the salt and pepper. Bring the water to a boil and reduce the heat to a simmer. Cover the pot and cook for 2 hours, or until the chicken is tender and the drumstick joint twists easily. Allow the chicken and broth to cool slightly, and then remove the hen to a colander.
• Strain the broth into a very large bowl. Cover the broth and place in in the refrigerator. When the fat solidifies on the top of the broth, remove and discard it. Remove the chicken from the bones and cut or shred the meat by hand into small pieces. Set aside 2 cups of the broth and refrigerate or freeze the rest for another use. (Leftover broth may also be frozen in individual containers to be used another time.)
• For the dumplings: Heat 2 quarts of the defatted chicken broth in a 3-quart saucepan. While it heats, put the flour in a medium bowl. Dissolve 1 teaspoon salt in 3/4 cup water and stir the mixture into the flour to make a stiff dough. Turn the dough out onto a heavily floured surface and knead until smooth, 1 to 2 minutes. Heavily flour a rolling pin and roll out the dough very thin (you can also divide the dough into 4 portions and roll each portion separately, which will give you thinner dumplings). With a very sharp knife or pizza cutter, cut the dough into 2 by 4-inch strips.
• When the broth reaches a rolling boil, add some of the strips of dough. Reduce the heat to a simmer, cover the pot and bring back to a boil. Continue to add the dough strips in batches, always raising the heat to bring the broth back to a rolling boil before dropping in more dough strips and reducing the heat to simmer before covering the pot again. Sprinkle in the salt and pepper to taste. Add the 2 cups of cooked chicken, heat and serve.

BEGINNER CHICKEN AND DUMPLINGS

Steps:

• Melt the butter in a large pot over medium heat. Stir in the onions, and cook for a few minutes until they begin to soften. Add the chicken breast and thigh meat; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the water and cream of chicken soup; season with chicken bouillon and poultry seasoning. Bring to a simmer over medium-high heat.
• Meanwhile, pour the milk into a mixing bowl, and stir in the baking mix until a dough forms. Once the soup is simmering, drop the dumpling mix in by the spoonful. Reduce heat to medium-low, cover, and simmer until the dumplings are no longer doughy in the center, about 20 minutes. Turn the dumplings over after 10 minutes to ensure they cook evenly.

LUCINDA'S CHICKEN AND DUMPLINGS

Steps:

• To make the chicken, place the chicken into a large pot with a tight-fitting lid. Add the onion, carrot, celery, parsley, turnip, and parsnips to the pot and barely cover with the water.
• Bring to a boil over high heat, reduce the heat to a simmer, partially cover, and simmer for 50 minutes. Lift out the chicken and vegetables. Discard the onion halves and parsley sprigs. Continue to simmer the broth for 15 to 20 minutes. Add the salt. When the chicken is cool enough to handle, remove the meat from the bones and shred into large pieces. You'll have 4 cups of shredded chicken. Use 2 to 4 cups as desired.
• To make dumplings, in a small bowl, whisk together the flour, baking powder, and salt. Stir in the milk and dill or parsley to combine.
• Drop the dough, 1 tablespoon at a time onto the simmering broth. Cover and cook until the dumplings have cooked through 3 to 4 minutes. Carefully return the shredded chicken and the vegetables to the pot. Reheat for 1 minute. Serve in wide bowls with big spoons.

CHICKEN AND DUMPLINGS

Steps:

• In a large saucepan, saute onion, celery, and garlic in butter until tender.
• Add flour, sugar, salt, pepper, basil, and broth; bring to a boil.
• Cook and stir for one minute; reduce heat.
• Add peas and cook for 5 minutes, stirring constantly.
• Stir in chicken.
• Pour into a 9 x 13 baking dish.
• For dumplings, combine Bisquick and basil in a bowl. Stir in milk with a fork until moistened.
• Drop by tablespoonfuls onto the casserole. (12 dumplings).
• Bake uncovered at 350 for 30 minutes. Cover and bake another 10 - 15 minutes.

CHICKEN AND DUMPLINGS

Steps:

• For the Stew:
• Pat the chicken dry with paper towels, then season with salt and pepper.
• Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking.
• Add half of the chicken and cook until golden on both sides, about 10 minutes.
• Transfer the chicken to a plate and remove the browned skin.
• Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.
• Add the butter to the Dutch oven and melt over medium-high heat.
• Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes.
• Stir in the flour.
• Whisk in the sherry, scraping up any browned bits.
• Stir in the broth, milk, thyme, and bay leaves.
• Nestle the chicken, with any accumulated juices, into the pot.
• Cover and simmer until the chicken is fully cooked and tender, about 1 hour.
• Transfer the chicken to a cutting board.
• Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon.
• Shred the chicken,(using two forks), discarding the bones, then return it to the stew.
• For the Dumplings:
• Stir the flour, baking powder, and salt together.
• Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute.
• Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
• Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper.
• Drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings).
• Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes.
• Serve.