Chicken and Dumplings: Difference between revisions

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<span class="review"> <div class="right_imgs" style="float: right; width: 320px;"> <span class="reviewHeader">
This homemade [[Chicken]] and [[Dumplings]] recipe, or chicken n’ dumplins’ as it's known in the South, has been added by [[User:‎Doug Sabulsky|‎Doug Sabulsky]], one of our American editors.
===Recipe review===
'''[[Broth]] & [[Chicken]]'''
</span>
'''<span class="reviewTitle">Nice and filling!</span>'''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5</span>
 
<span class="reviewDesc">You don't need anything else with this - I couldn't move after a big bowlful of this!</span> <span class="reviewAuthor"> - [[User:Klapaucius|Klapaucius]] </span></span>
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{{recipesummary
{{recipesummary
|TotalCalories = 8828
|TotalCalories = 8828
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|PrepTime =  30 minutes
|PrepTime =  30 minutes
|CookTime =  2 hours
|CookTime =  2 hours
|Image = [[Image:Chicken and Dumplings recipe.jpg|alt=Electus]]
|Image = [[Image:Chicken and Dumplings recipe.jpg|thumb|middle|none|alt=Electus]]
 
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<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
This homemade [[Chicken]] and [[Dumplings]] recipe, or chicken n’ dumplins’ as it's known in the South, has been added by [[User:‎Doug Sabulsky|‎Doug Sabulsky]], one of our American editors.
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
 
<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Nice and filling!</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5</span>
 
<span class="reviewDesc">You don't need anything else with this - I couldn't move after a big bowlful of this!</span>
<span class="reviewAuthor">[[User:Klapaucius|Klapaucius]] </span></span>
</tr></td>
</table>


{{RecipeIngredients
{{RecipeIngredients
}}
'''[[Broth]] & [[Chicken]]'''
{{RecipeIngredientsNB
| 3 quarts [[Chicken_stock|Chicken stock]]
| 3 quarts [[Chicken_stock|Chicken stock]]
| 4½ pounds [[Chicken thighs]]  
| 4½ pounds [[Chicken thighs]]  
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| 2 [[Onions]], both peeled.  One quartered, and one finely [[Diced|diced]].
| 2 [[Onions]], both peeled.  One quartered, and one finely [[Diced|diced]].
| 2½ teaspoons [[Black pepper]]
| 2½ teaspoons [[Black pepper]]
}}
|'''[[Dumplings]]'''
'''[[Dumplings]]'''
 
{{RecipeIngredientsNB
| 3 cups [[Flour]]
| 3 cups [[Flour]]
| ¾ teaspoon [[Baking soda]]
| ¾ teaspoon [[Baking soda]]
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| 4½ tablespoons Crisco shorting
| 4½ tablespoons Crisco shorting
| 1¼ cups [[Buttermilk]]
| 1¼ cups [[Buttermilk]]
}}
}}


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{{RecipeMethod
{{RecipeMethod
 
|'''[[Broth]] & [[Chicken]]'''
}}
'''[[Broth]] & [[Chicken]]'''
{{RecipeMethod
| Place [[Chicken thighs]] in a large [[Dutch Oven|dutch oven]]. Add [[Chicken]] [[Broth]], the quartered [[Onion]] , three chopped [[Celery]] [[Stocks|stocks]], three chopped [[Carrots]] and 2 teaspoons [[Salt|salt]]. Bring to a [[Boil|boil]]. Reduce heat to a [[Simmer|simmer]], cook covered for one hour.
| Place [[Chicken thighs]] in a large [[Dutch Oven|dutch oven]]. Add [[Chicken]] [[Broth]], the quartered [[Onion]] , three chopped [[Celery]] [[Stocks|stocks]], three chopped [[Carrots]] and 2 teaspoons [[Salt|salt]]. Bring to a [[Boil|boil]]. Reduce heat to a [[Simmer|simmer]], cook covered for one hour.
| Remove the cooked [[Chicken|chicken]] to cool.  Strain the [[Broth|broth]] and discard the solids, at this point the [[Onion|onion]]/[[Celery|celery]]/[[Carrots|carrots]] have given up all of their flavour in the [[Broth|broth]].  When the [[Chicken|chicken]] is cool, debone and shred the chicken.
| Remove the cooked [[Chicken|chicken]] to cool.  Strain the [[Broth|broth]] and discard the solids, at this point the [[Onion|onion]]/[[Celery|celery]]/[[Carrots|carrots]] have given up all of their flavour in the [[Broth|broth]].  When the [[Chicken|chicken]] is cool, debone and shred the chicken.
| Add the two finely [[Diced|diced]] [[Carrots|carrots]], two finely [[Diced|diced]] [[Celery|celery]] [[Stocks|stocks]] and the finely diced [[Onion|onion]] back to the [[Strained|strained]] [[Broth|broth]].  Cook [[Broth|broth]] at a low [[Simmer|simmer]] for 30 minutes.
| Add the two finely [[Diced|diced]] [[Carrots|carrots]], two finely [[Diced|diced]] [[Celery|celery]] [[Stocks|stocks]] and the finely diced [[Onion|onion]] back to the [[Strained|strained]] [[Broth|broth]].  Cook [[Broth|broth]] at a low [[Simmer|simmer]] for 30 minutes.
}}
|'''[[Dumplings]]'''
'''[[Dumplings]]'''
{{RecipeMethod
| While the [[Broth|broth]] is [[Simmering|simmering]], in a bowl, combine the [[Flour|flour]], [[Baking soda|baking soda]], and [[Salt|salt]]. Cut in the [[Shortening|shortening]]. Add the [[Buttermilk|buttermilk]], stirring with a fork until moistened.  [[Knead]] the [[Dough|dough]] 4 to 5 times, and stop.  Do not over work the [[Dough|dough]]!  You are not making [[Bread|bread]].  Over worked dough makes tough [[Dumplings|dumplings]].  The dough should be loose and sticky.
| While the [[Broth|broth]] is [[Simmering|simmering]], in a bowl, combine the [[Flour|flour]], [[Baking soda|baking soda]], and [[Salt|salt]]. Cut in the [[Shortening|shortening]]. Add the [[Buttermilk|buttermilk]], stirring with a fork until moistened.  [[Knead]] the [[Dough|dough]] 4 to 5 times, and stop.  Do not over work the [[Dough|dough]]!  You are not making [[Bread|bread]].  Over worked dough makes tough [[Dumplings|dumplings]].  The dough should be loose and sticky.
| You’ll need a [[Rolling pin|rolling pin]] and something to cut the [[Dumplings|dumplings]] with. I like to use a [[Pastry|pastry]] cutter, but a sharp knife works also. I also use a spatula/turner to lift the [[Dumplings|dumplings]] off the cutting surface.
| You'll need a [[Rolling pin|rolling pin]] and something to cut the [[Dumplings|dumplings]] with. I like to use a [[Pastry|pastry]] cutter, but a sharp knife works also. I also use a spatula/turner to lift the [[Dumplings|dumplings]] off the cutting surface.
| On a heavily [[Flour|flour]]ed work surface, roll the [[Dough|dough]] out thin, about &#8539;&#8243; thick with a [[Flour|flour]]ed [[Rolling pin|rolling pin]]. [[Dip]] your cutter in flour and cut the [[Dumplings|dumplings]] in to strips about ½&#8243; x 2&#8243;. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
| On a heavily [[Flour|flour]]ed work surface, roll the [[Dough|dough]] out thin, about &#8539;&#8243; thick with a [[Flour|flour]]ed [[Rolling pin|rolling pin]]. [[Dip]] your cutter in flour and cut the [[Dumplings|dumplings]] in to strips about ½&#8243; x 2&#8243;. It's okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
| Use the floured spatula/turner to put them on a heavily floured plate. Just keep flouring between the layers of [[Dumplings|dumplings]].  
| Use the floured spatula/turner to put them on a heavily floured plate. Just keep flouring between the layers of [[Dumplings|dumplings]].  
| To cook the [[Dumplings|dumplings]], bring the [[Broth|broth]] to a [[Boil|boil]]. Drop the [[Dumplings|dumplings]] in a few at a time, stirring while you add them. The extra [[Flour|flour]] on them will [[Help|help]] thicken the [[Broth|broth]]. Cook the dumplings for about 15-20 minutes. Stir in the [[Black pepper|black pepper]] and cooked [[Chicken|chicken]], and then serve.
| To cook the [[Dumplings|dumplings]], bring the [[Broth|broth]] to a [[Boil|boil]]. Drop the [[Dumplings|dumplings]] in a few at a time, stirring while you add them. The extra [[Flour|flour]] on them will [[Help|help]] thicken the [[Broth|broth]]. Cook the dumplings for about 15-20 minutes. Stir in the [[Black pepper|black pepper]] and cooked [[Chicken|chicken]], and then serve.
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[[Category:Stewed, braised or pot roasted|Chicken]]
[[Category:Stewed, braised or pot roasted|Chicken]]


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<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/dumplings|#dumplings]] [[Special:Search/broth|#broth]] [[Special:Search/chicken|#chicken]] [[Special:Search/flour|#flour]] [[Special:Search/diced|#diced]] [[Special:Search/celery|#celery]] [[Special:Search/carrots|#carrots]] [[Special:Search/chickenanddumplings|#chickenanddumplings]] [[Special:Search/onion|#onion]] [[Special:Search/dough|#dough]] [[Special:Search/rollingpin|#rollingpin]]
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Latest revision as of 14:27, 14 April 2024

This homemade Chicken and Dumplings recipe, or chicken n’ dumplins’ as it's known in the South, has been added by ‎Doug Sabulsky, one of our American editors. Broth & Chicken

Chicken and Dumplings
Electus
Servings:Serves 12
Calories per serving:735
Ready in:2 hours, 30 minutes
Prep. time:30 minutes
Cook time:2 hours
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:13th July 2013

Best recipe review

Nice and filling!

4.6/5

You don't need anything else with this - I couldn't move after a big bowlful of this!

Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Method

  1. Broth & Chicken
  2. Place Chicken thighs in a large dutch oven. Add Chicken Broth, the quartered Onion , three chopped Celery stocks, three chopped Carrots and 2 teaspoons salt. Bring to a boil. Reduce heat to a simmer, cook covered for one hour.
  3. Remove the cooked chicken to cool. Strain the broth and discard the solids, at this point the onion/celery/carrots have given up all of their flavour in the broth. When the chicken is cool, debone and shred the chicken.
  4. Add the two finely diced carrots, two finely diced celery stocks and the finely diced onion back to the strained broth. Cook broth at a low simmer for 30 minutes.
  5. Dumplings
  6. While the broth is simmering, in a bowl, combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened. Knead the dough 4 to 5 times, and stop. Do not over work the dough! You are not making bread. Over worked dough makes tough dumplings. The dough should be loose and sticky.
  7. You'll need a rolling pin and something to cut the dumplings with. I like to use a pastry cutter, but a sharp knife works also. I also use a spatula/turner to lift the dumplings off the cutting surface.
  8. On a heavily floured work surface, roll the dough out thin, about ⅛″ thick with a floured rolling pin. Dip your cutter in flour and cut the dumplings in to strips about ½″ x 2″. It's okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
  9. Use the floured spatula/turner to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
  10. To cook the dumplings, bring the broth to a boil. Drop the dumplings in a few at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook the dumplings for about 15-20 minutes. Stir in the black pepper and cooked chicken, and then serve.
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