Best Moms Old Fashioned Chicken Cobbler Recipes

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OLD FASHIONED HOMEMADE CHICKEN & DUMPLINGS



Old Fashioned Homemade Chicken & Dumplings image

This is definitely a delicious old fashioned chicken and dumplings recipe. It reminds us of something mom used to make. The from-scratch airy dumplings soak up the chicken flavor of the homemade broth. We opted to use a whole roasting chicken which, when shredded, adds tons of meat that mixes with the tasty dumplings. The perfect...

Provided by Linda Griffith

Categories     Chicken

Time 2h

Number Of Ingredients 12

CHICKEN & BROTH
2-4 chicken breasts (bone-in with skin) or 1 whole 3 lb chicken
1 stick butter
2 pkg chicken bouillon (or 2 spoonfuls)
DUMPLINGS
1 stick butter, melted
3 large eggs
1/2 c milk, 2%
5 c all-purpose flour, divided
1 tsp salt
1 tsp pepper
2 drops of yellow food coloring (or substitute a pinch of Turmeric)

Steps:

  • 1. CHICKEN AND BROTH: Place chicken breast or whole chicken with skin in a Dutch oven and cover with water.
  • 2. Add a stick of butter and chicken bouillon. Cook over medium heat until chicken is tender, about 45 minutes for chicken breasts or 1 hr 15 minutes for the 3 lb chicken. Remove chicken from the broth and let chicken cool. Do not get rid of the broth. Remove skin and bones and discard. Shred chicken or chop into bite-size pieces. I don't put mine back into the broth until after the dumplings have cooked.
  • 3. FOR DUMPLINGS: In a small mixing bowl, add eggs to the melted butter. Whisk.
  • 4. Take half of a shell and add milk to it six times... pour into the egg mixture.
  • 5. Add in salt and pepper.
  • 6. Add 3 cups of flour; mixing in the flour a little at a time.
  • 7. You want the dough to be rather sticky.
  • 8. Add a couple of drops of yellow food coloring to give it a rich looking blend.
  • 9. Heap about 2 cups of flour onto a wooden board or counter.
  • 10. Using a tablespoon, add about a cup of the mixture to the center of the flour.
  • 11. Start incorporating the flour and the dough until you can roll it out and it doesn't stick.
  • 12. Roll very thin.
  • 13. Using a pizza cutter, cut strips of the dough.
  • 14. Add to the broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching.
  • 15. Turn down to low while you make the next batch. It's easier to roll out using small batches than trying to roll it all out at one time.
  • 16. After you have added the last dumpling, add the chicken back to the Dutch oven and stir very gently.
  • 17. Remove from heat and place a lid on the pot.
  • 18. Let sit for 10 minutes or so before serving.

MOM'S LAZY MAN COBBLER



Mom's Lazy Man Cobbler image

The easiest and most tasty cobbler ever. My mother was always able to whip up a wonderful and quick dessert thanks to this recipe.

Provided by Penny L Hall

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 6

1/2 cup butter
1 cup self rising flour
1 cup sugar
1 cup milk
1 teaspoon vanilla
1 (20 ounce) can peach slices in heavy syrup (or any other fruit you like. This is very good with a mix of blackberries and peaches!)

Steps:

  • Pre heat oven to 350.
  • place stick of butter in 9x13 size casserole pan and let sit in oven during preheating to melt butter.
  • Mix flour, sugar, milk and vanilla with blender until well mixed.
  • Pour batter over melted butter.
  • Pour fruit and juice evenly over batter. (My husband prefers more bread, less juice so I drain half.).
  • Bake for 1 hour.
  • Serve warm with ice cream.

MOM'S OLD FASHIONED FRIED CHICKEN



Mom's Old Fashioned Fried Chicken image

Wonderful fried chicken that has been in my family for years and years!

Provided by Denise

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h5m

Yield 6

Number Of Ingredients 6

1 (4 pound) chicken, cut into pieces
⅔ cup all-purpose flour
salt and pepper to taste
2 teaspoons garlic powder
1 quart vegetable oil for frying
1 cup sherry

Steps:

  • Put the flour, salt, pepper and garlic powder in a brown paper bag. One by one, coat the chicken parts with mixture.
  • In a large skillet, fry the chicken in 1 inch of hot oil until golden brown. Remove the chicken from the pan and drain the oil.
  • Put the chicken back into the pan and cover the pieces with cooking sherry. Cover the pan and reduce to simmer. Let simmer for 20 minutes. Serve.

Nutrition Facts : Calories 1767.5 calories, Carbohydrate 17.5 g, Cholesterol 129.3 mg, Fat 169.6 g, Fiber 0.5 g, Protein 42.4 g, SaturatedFat 25.4 g, Sodium 363.9 mg, Sugar 0.5 g

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