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Chicken and Dumplings: Difference between revisions
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'''[[Broth]] & [[Chicken]]''' | '''[[Broth]] & [[Chicken]]''' | ||
{{ | {{RecipeIngredients | ||
| 3 quarts [[Chicken_stock|Chicken stock]] | | 3 quarts [[Chicken_stock|Chicken stock]] | ||
| 4½ pounds [[Chicken thighs]] | | 4½ pounds [[Chicken thighs]] | ||
| Line 45: | Line 45: | ||
| 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]]''' | |||
| 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]]''' | |||
| 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]]''' | |||
| 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. | ||
| On a heavily [[Flour|flour]]ed work surface, roll the [[Dough|dough]] out thin, about ⅛″ 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″ x 2″. | | On a heavily [[Flour|flour]]ed work surface, roll the [[Dough|dough]] out thin, about ⅛″ 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″ x 2″. 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. | ||