SOUTHERN CHICKEN AND DUMPLINGS
Old fashioned stick to your ribs chicken and dumplings recipe. The secret is using bone in chicken to make your stock. The bones help flavor the stock and give it richness.
Provided by staceywatts
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Place the chicken breasts into the pot, skin-side-down. Pour in the chicken broth, and enough water to just cover the breasts. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the chicken begins to fall off the bone, about 1 hour. Once cooked, remove the chicken breasts from the pot. Remove and discard the skin and bone; allow the meat to cool, then tear apart into bite sized chunks.
- While the chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1 1/2 teaspoons of salt together in a mixing bowl. Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. Make a well in the middle and pour in the milk. Stir together until a stiff dough forms. Turn out onto a floured surface, and knead until smooth. Form the dough into 12 pieces, and set aside.
- After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper, and shredded chicken back into the pot. Return to a simmer over medium-high heat. Drop the dumplings into the simmering broth one at a time to keep them from sticking together. Cover, reduce heat to medium-low, and simmer until the dumplings have puffed and are no longer doughy in the center, 10 to 20 minutes.
Nutrition Facts : Calories 750.3 calories, Carbohydrate 57.7 g, Cholesterol 132 mg, Fat 34.4 g, Fiber 2.4 g, Protein 49.5 g, SaturatedFat 10.6 g, Sodium 2206.1 mg, Sugar 4.2 g
CHICKEN AND DUMPLINGS
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings. Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness. They're cooked right on top of the chicken stew, partly poaching and partly steaming.
Provided by Alison Roman
Categories dinner, poultry, soups and stews, main course
Time 2h
Yield 6 servings
Number Of Ingredients 19
Steps:
- Season chicken on both sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear chicken, skin-side down, until deeply golden brown, 8 to 10 minutes. Flip chicken and continue to cook until it is browned on the other side, another 5 to 8 minutes. Transfer chicken to a large plate, and pour off all fat into a measuring cup. (You should have about 5 tablespoons, depending on the fattiness of the chicken.)
- Leaving all the browned bits in the pot, return 2 tablespoons of fat to the pot. Add onions, celery and half the carrots. Season with salt and pepper and cook on medium heat, stirring to scrape up all the bits on the bottom of the pot. Cook until vegetables start to soften, about 4 minutes or so. Return chicken to the pot along with thyme and 8 cups of water. Simmer, uncovered, until chicken is completely tender and liquid has reduced by about 1/4, about 30 to 40 minutes.
- Transfer chicken to a plate or cutting board to cool. Strain the stock (you should have about 5 cups; if you have less, you can add water to make up the difference) and wipe out the pot.
- Heat remaining 3 tablespoons chicken fat along with 1 tablespoon butter (if you don't have enough chicken fat, use enough butter to equal 4 tablespoons of fat) over medium heat. Sprinkle in flour and stir constantly until it's all a pale golden brown, about 2 to 3 minutes.
- Slowly whisk in reserved chicken stock until no lumps remain (it will thicken considerably at first) and bring to a boil. Add leeks and remaining carrots, season with salt and pepper and lower the heat to simmer.
- Remove and discard the skin and bones from the chicken. Shred the meat and add to the pot. Cook, stirring occasionally, until liquid is nicely thickened and carrots and leeks are tender, 10 to 12 minutes.
- Make the dumplings: In a medium bowl, whisk together flour, baking powder, salt and pepper. In a small bowl, whisk together buttermilk and egg and add to dry ingredients, followed by melted butter. Using a wooden spoon or spatula, stir just to combine. (Do not overmix.)
- Using a spoon, drop generous quarter-size dollops of the dumpling dough into the pot (they should just sit right on top; they will not sink), spacing them apart as much as possible (it's O.K. if they touch). Cover the pot and reduce heat to low. Cook, undisturbed, until the dumplings are puffed and totally cooked through, 18 to 22 minutes. (Test a dumpling by cutting it in half; it should look slightly biscuity, but with no raw bits of dough. If it needs more time, continue to cook.)
- Remove lid and divide among bowls; sprinkle with parsley and chives, if using.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 23 grams, Carbohydrate 49 grams, Fat 37 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 11 grams, Sodium 1035 milligrams, Sugar 9 grams, TransFat 0 grams
SOUTHERN STYLE CHICKEN AND DUMPLINGS FOR BEGINNERS
Excellent recipe for those who can't make Chicken and dumplings!! I have had success with this again and again. Wonderful flavor and nice dumplings. although you must follow the instructions exactly. I got this from a dear neighbor 30 yrs. ago. She has since departed from us but I have such fond memories of her. These are her instructions I hope you enjoy it as much as my family and I have. Dedicated to "Aunt Marilyn Wilkening."
Provided by Connie M.
Categories Stew
Time 1h30m
Yield 8-10 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Chicken Stock:.
- Wash chicken well.
- Place in large stockpot, cover with water and cook until tender.
- Remove chicken, celery and onion saving chicken stock and chicken.
- Discard onion and celery.
- Cool and debone chicken and return to stock.
- Heat to boil.
- Dumplings:.
- Mix all ing. except milk, as you would for pie crust.
- Add milk slowly until dough is soft enough to handle.
- Roll as thin as possible on floured board.
- Slice in 1&1/2 to 3 inch strips.
- Carefully drop dumplings in boiling broth.
- Cook 15 minutes They will plump up nicely.
- Do not half or double this recipe.
- This recipe is for those who can't make chicken and dumplings.
Nutrition Facts : Calories 851.1, Fat 48.5, SaturatedFat 14.1, Cholesterol 253.4, Sodium 4422.6, Carbohydrate 54, Fiber 2.5, Sugar 1.9, Protein 46.5
SOUTHERN STYLE CHICKEN AND DUMPLINGS
A southern favorite and the hit of our family reunion in 1995!
Provided by Teresa C. Rouzer
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 5
Number Of Ingredients 11
Steps:
- In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
- Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.
- To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.
Nutrition Facts : Calories 845.9 calories, Carbohydrate 40.9 g, Cholesterol 204.3 mg, Fat 49.2 g, Fiber 2 g, Protein 56.2 g, SaturatedFat 13.8 g, Sodium 657.9 mg, Sugar 1.1 g
SOUTHERN CHICKEN AND DUMPLINGS
Make and share this Southern Chicken and Dumplings recipe from Food.com.
Provided by scdixiebelle
Categories Poultry
Time 5h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place the chicken into a large pot. Cover with water and bring to a boil. Add the onion, carrot and celery. Simmer slowly until tender, about 2 ½ to 3 hours. Remove the chicken and debone, then chop into small strands. Set aside. Save ½ cup of chicken broth and let cool. With an immersion blender, puree all the vegetables until they are liquid form. (If you don't have an immersion blender, you can strain and save the broth by separating the vegetables into a sieve or colander, then put the vegetables into a regular blender and puree. Put them and the broth back into the pot you cooked the chicken in.) Season the remaining broth with butter and salt and pepper to taste. Bring to a boil and cook the dumplings.
- Dumplings:.
- In a mixing bowl, cut the shortening into the flour and stir in the cooled broth, cover and let stand about 30 minutes. Roll out as thin as possible on a floured pastry cloth. Cut into strips or small squares. Drop layers of dumplings into the boiling broth and let the broth boil over each layer before adding another layer. Do not stir. Cover and cook for 12 minutes. Carefully add chicken which has been deboned and chopped.
Nutrition Facts : Calories 633.6, Fat 40.4, SaturatedFat 13.8, Cholesterol 123.8, Sodium 769.1, Carbohydrate 35.2, Fiber 2.2, Sugar 2.1, Protein 30.7
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