Best Down Home Chicken And Dumplings Recipes
DOWN HOME CHICKEN AND DUMPLINGS
I learned to make this from my mother. Its a wonderful comfort food. You can add different vegetables as you like. My mother made dumplings from scratch but I find the bisquick version is easier and tastes the same. The dumplings are light and fluffy, just very good.
Provided by Caroline ShupertRecipes
Categories Chicken Soups
Time 1h50m
Number Of Ingredients 15
Steps:
- 1. Stir bouillon into 1 cup of boiling water and stir to dissolve. Add pepper and poultry seasoning to liquid. Simmer chicken in broth and bouillon for about 30 minutes. Add celery, onion, and carrots. Continue to simmer until chicken and vegetables are cooked. In a small bowl, mix together 1/4 cup corn starch and enough water to form a thin paste. Stir into cooking broth to thicken it into a light gravy. If you need like more thickening repeat with second 1/4 cup cornstarch. Bring up heat a bit so stew is bubbling lightly. Taste and add salt and pepper as necessary to your liking.
- 2. Stir together dumpling ingredients just until moistened. Do not mix too much or dumplings will be tough. Drop by tablespoons full onto top of bubbling chicken stew. Sprinkle with parsley. Cover imediately. Cook for 15 minutes without removing cover of kettle. Serve immediately.
DOWN HOME CHICKEN AND DUMPLINGS
This was my Mother's recipe. She made the best Chicken and Dumplings. I thought the recipe was lost until I asked a family member who tracked it down for me. Hang onto your loved ones recipes cause once they are gone, they may be hard to find.
Provided by Debby DeRousse
Categories Chicken
Number Of Ingredients 11
Steps:
- 1. cook chicken in water or broth with the 1 tablespoon of salt and 1 teaspoon of pepper until tender. Remove from stove and let cool. Remove meat from bones and cut into 2-3 inch pieces. Save stock.
- 2. mix 3 cups flour, baking powder, salt and shortening together, add milk,water and egg. this will make a sticky paste. turn out on remaining 3 cups of flour on a board until it becomes a large ball. Roll out to 1/8 inch thickness. cut into strips 3 inches long then tear each strip into pieces.Heat stock to a rolling boil and drop dough pieces into stock. cover for 25 minutes. Add chicken pieces to pot. Do not Stir, but shake the pot.
DOWN HOME CHICKEN AND DUMPLINGS
This is a recipe I've been perfecting to vibe with my renal diet needs, very low sodium and still very tasty! This down home dish is down right delicious!
Provided by Cynna
Categories Stew
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken in large pot and add water.
- Bring to a boil, then cover, reduce heat and let simmer for one hour.
- Remove chicken from pot and let cool slightly.
- Remove meat from bones, cutting meat into bite-sized pieces: set aside.
- Skim any excess foam and fat from the top of chicken stock.
- Bring stock back to a boil and add pepper, garlic, onion powder, sprigs of thyme, and sage leaves.
- Combine dry ingredients and then cut in shortening until mixture resembles course meal.
- Add buttermilk, stirring with fork until dry ingredients are moistened.
- Turn out dough onto well-floured surface and knead lightly four or five times.
- Flatten dough to half inch thickness.
- Pinch off dough in 1 1/2 inch pieces and drop into boiling stock.
- Reduce heat to medium-low and cook 8-10 minutes or to desired consistency.
- Stir in chicken and enjoy.
Nutrition Facts : Calories 369.9, Fat 19.9, SaturatedFat 5.5, Cholesterol 67.8, Sodium 171.3, Carbohydrate 26.5, Fiber 1.1, Sugar 1.5, Protein 19.9
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