Best Homemade Chicken And Dumplings Recipes

EASY HOMEMADE CHICKEN AND DUMPLINGS

Steps:

• Melt butter in a large saucepan or pot over medium heat. Saute onion and garlic for 5 minutes, then stir in chicken and saute until browned, about 7 to 10 minutes. Stir in broth, vegetables, sage and thyme; mix all together and let simmer over medium heat while preparing the dumplings.
• In a medium bowl, mix flour and parsley together. Add shortening and stir mixture into a coarse, mealy dough. Stir in buttermilk, a little bit at a time, until dough holds together and is soft but firm. (If needed, add up to 2 tablespoons more buttermilk).
• Bring chicken mixture to a boil over medium high heat and drop round spoonfuls of dumpling mixture on top (do not let dumplings touch each other). Reduce heat to low, cover pot and let simmer for 10 to 12 minutes.

HOMEMADE SOUTHERN CHICKEN AND DUMPLINGS

Steps:

• Heat oil in a large stockpot over medium-high heat. Add carrots, celery, onion, and parsley. Add salt and pepper and cook vegetables until they sweat, about 5 minutes. Drop the chicken right into the stockpot and add water to cover by 3 to 4 inches. Bring to a boil and cook until no longer pink in the center and juices run clear, about 1 hour.
• Meanwhile, place flour in a large bowl; cut in shortening. Add buttermilk slowly until flour comes together in a a large ball. Knead dough slightly; do not overdo it or dumplings will not be fluffy. Roll dough out and cut into dumpling strips.
• Pull cooked chicken out of pot and let cool until safe to handle, about 15 minutes. Reserve stock.
• Shred chicken meat. Pull all veggie chunks out of stock. Add shredded chicken back to the pot with stock and bring to a boil.
• Add dumplings slowly, 1 at a time, stirring constantly to keep from sticking. Cook until stock is thickened and dumplings are no longer cream-colored, but almost brownish-grey, 5 to 10 minutes.

FANNIE'S HOMEMADE CHICKEN AND DUMPLINGS

Steps:

• 1. PLACE THE CHICKEN INTO A LARGE BOILING POT ADD CHICKEN BROTH AND WATER ADD GARLIC POWDER AND BLACK PEPPER ,MAKE SURE THE CHICKEN IS COVERED WITH WATER BRING TO A BOIL AND REDUCE HEAT TO SIMMERING THROUGHOUT COOKING SKIM AWAY ANY FOAM IN YOUR POT .SIMMER FOR 1-1/2 HOURS UNTIL CHICKEN IS DONE AND TENDER. REMOVE CHICKEN FROM THE BROTH AND COOL.
• 2. DEBONE THE CHICKEN ONCE IT IS COOLED ENOUGH TO HANDLE, WHILE DEBONING THE CHICKEN DISCARD SKIN AND BONES...CUT DEBONED CHICKEN INTO BITE SIZE PIECES
• 3. MIX YOUR FLOUR,SALT,EGG,BUTTER AND MILK IN A MIXING BOWL, USE A HAND MIXER AND CONTINUE TO MIX UNTIL A BALL FORMS
• 4. FORM YOUR DUMPLINGS BY ROLLING OUT THE DOUGH TO ABOUT 1/8 INCH ON A CUTTING BOARD. USE A SHARP KNIFE OR A PIZZA CUTTER TO CUT YOUR DOUGH INTO BITE SIZE PIECES
• 5. BRING THE CHICKEN BROTH TO A BOIL. DROP DUMMPLINGS INTO BOILING BROTH, ENSURING THAT THEY SUBMERGE. ADD ALL OF YOUR DUMPLINGS TO THE BROTH ONE AT A TIME, YOU CAN KEEP DUMPLINGS FROM STICKING TOGETHER BY ADDING BUTTER AND DUNK DUMPLINGS ONE FINAL TIME , REDUCE HEAT TO MEDIUM LOW AND COOK 8 TO 10 MIN. NOW ADD CHICKEN AND SIMMER UNTIL CHICKEN IS HEATED .

HOMEMADE CHICKEN AND DUMPLINGS

Steps:

• Heat oil in a large skillet over medium-high heat. Liberally season chicken drumsticks and thighs with salt and pepper and add to the hot skillet. Sear until crispy, 5 to 7 minutes per side. Remove chicken to a plate and allow to cool. Bone chicken, discarding any skin and bones.
• Add 1 tablespoon butter to the skillet and turn heat to medium. Add carrots, onion, and celery and saute until onion is soft, about 5 minutes. Stir in 1/3 cup flour until incorporated and slightly mushy. Whisk in chicken broth and water until smooth, scraping any browned bits of food off the bottom of the pan. Add chicken meat and bring to a simmer. Cook until carrots are tender, about 30 minutes.
• Meanwhile, mix together flour, baking powder, parsley, salt, and pepper for dumplings in a medium bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Stir in milk until smooth. Drop batter by spoonful on top of broth, cover, and cook for 10 minutes. Uncover and simmer until dumplings are cooked through, about 10 minutes more.

HOMEMADE CHICKEN AND DUMPLINGS

Steps:

• 1. Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or Dutch oven; add enough water to cover chicken. Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
• 3 Remove chicken and let stand until cool enough to handle. Remove skin from chicken and tear meat away from bones. Return meat to soup; discard skin and bones. Add more salt and pepper to taste, if desired. Return soup to a simmer.
• 3. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes. Serve immediately.