Chicken and Dumplings: Difference between revisions
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| 4½ tablespoons Crisco shorting | | 4½ tablespoons Crisco shorting | ||
| 1¼ cups [[Buttermilk]] | | 1¼ cups [[Buttermilk]] | ||
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| 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 | | 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. | ||
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Revision as of 17:54, 30 January 2014
| Chicken and Dumplings | |
|---|---|
 |
| Servings: | Serves 12 |
| Ready in: | 2 hours, 30 minutes |
| Prep. time: | 30 minutes |
| Cook time: | 2 hours |
| Difficulty: | 
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This home-made 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.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 quarts Chicken stock
- 4½ pounds Chicken thighs
- 5 stalks of celery, three chopped, two finely diced
- 5 Carrots, three chopped, two finely diced
- 2 Onions, both peeled. One quartered, and one finely diced.
- 2½ teaspoons Black pepper
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 cups Flour
- ¾ teaspoon Baking soda
- 1 teaspoon Salt
- 4½ tablespoons Crisco shorting
- 1¼ cups Buttermilk
Method
- 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.
- 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.
- 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.
- 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.
- Youll 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.
- 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″. Its 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.
- 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.