Chicken & Dumplings

Gunnar · February 2009

I hadn't made this meal in awhile....
Roasting hen finishihed simmering.

Let the meat cool to remove the skin and bones. Strained the broth.

Dumplings rolled out

Such simple ingredients and yet so good.

Zippylip · February 2009

gunnar how did you make the dumplings? They look really interesting, very tasty

thirdeye · February 2009

Dude, something looks very familiar with that dish....Heheee. It's a staple at the house of thirdeye too.

Celtic Wolf · February 2009

Why make them.. You can buy them in most stores. They'll be in the freezer section... Slice, cook and serve

However, Southern Dumplin's are just flour and water.

Gunnar · February 2009

My grandmother’s recipe…

Dumplings

1 cup flour (generous)
½ tsp salt
1 egg
¼ cup cold water (scant)
1 TBSP Chicken fat from browning the chicken

Mix and roll out
Cut strips ½” wide by 1 to 1 ½” long.

I double the recipe and use 75 to 80 percent of it. If I’m going to the effort, I want plenty of dumplings.

Gunnar · February 2009

I'm from the south, but my grandmother was a German woman in Belleville, IL. Nothing southern about her cooking.

Zippylip · February 2009

Ok, thought that looked like a bowl of pasta & chicken, the dumplings part threw me off, my recollection of dumplings were large blobs of tastless bisquik material that would soak up everything in their path, the bowl you have there looks a helluva lot better, & sounds pretty simple to make, gonna have to give this one a try

Gunnar · February 2009

Way better...That's the name I grew up knowing this dish as.

Slick · February 2009

Good looking eats! Brings back lots of childhood memories. My mom could feed the whole family of six kids with one chicken, and still have leftovers.

Slick

TomM24 · February 2009

Zippy:

My Mom made those tasteless bisquit dumplings.I miss them. Mom is still with us, just stopped cooking them. Food is like fashion trends come and go. You're right they soak up the flavor. That's what I liked. Can't get the wife to do them. Add it to the list of things to cook when she's away.

Spring Chicken · February 2009

Aaaaaaaaaa... Food with an eye on my heart.

Spring "The Stuff Of Chicken And Dumplings" Chicken
Spring Texas USA

Celtic Wolf · February 2009

Chicken Hearts are in the other pot..

Zippylip · February 2009

.

Spring Hen · February 2009

Oh man, that looks great. Our neighbors (you met them - Tom and Pam) and us are forever looking for good chicken and dumplings. It is one of our favorite meals. The best ones we can find so far in our area are at Cracker Barrel. Now does that tell you how desperate we are??? I can't wait to try your recipe. What seasonings did you put on the chicken while it was cooking?
Judy

Gunnar · February 2009

This dish is from my Grandmother. Nothing was written down, the family just learned by watching. She used water and I switched it to broth and probably increased the broth quantity. The seasonings are very minimal, but the final flavor is there. Sorry to get lengthy here, but my written version only has the ingredients, none of the steps.

Roasting Chicken cut into pieces (this was about 5 lbs plus)
Flour, salt & pepper the pieces
I cut a couple pieces of the fat off the chicken and rendered it to brown the chicken in, (in batches), after browning remove chicken, leave brown bits, etc., but remove all oil from pot before adding broth. Reserve 1 TBSP of oil for each cup of flour for the dumplings (secret ingredient).
When brown add chicken broth to just about cover. I started with about a quart and added another 14 oz can)
I would say oven 300 to 325 for 1 ½ to 2 hours in the oven.
(I did this step on the BGE and added more broth, at the end I would prefer to much liquid or it’s to hard to cook the dumplings and add back the chicken meat)
You can simmer on the stove top; I prefer the even heat of the oven
Remove chicken from broth and let cool to handle

Dumplings

1 cup flour (generous)
½ tsp salt
1 egg
¼ cup cold water (scant)
1 TBSP Chicken fat from browning the chicken

Mix and roll out
Cut strips ½” wide by 1 to 1 ½” long.

I double the recipe and use 75 to 80 percent of it. If I’m going to the effort, I want plenty of dumplings.

Strain broth and bring to low simmer
Added about ¼ cup of flour mixed in slurry to thicken the broth. (could be a little more if you add the extra broth as I did)
Add dumplings slowly and keep broth moving so they don’t stick.
When you feel like you have enough dumplings add the chicken meat back in.
This should go about 20 to 30 minutes total to get rid of the flour taste.
Salt pepper to taste.

Desert Filly · February 2009

you can't buy them in our grocers here...
truly a southern thing?

Desert Filly · February 2009

OMG... I'm glad someone finally acknowledges my idea of chicken n dumplings. AZRP and I have very different ideas...his are more "drop" dumplins...I call them biscuits. I do the rolled dough..and cut. But can't buy them here...have to do it all by scratch.
/Way to go...I'm on it for this week.

Kim

Rolling Egg · February 2009

That is some mighty tasty looking dumplings. Good job

Desert Oasis Woman · February 2009

Hey, Nannie never added potatoes!

to the chicken and noodles

Gunnar · February 2009

This is all I knew growing up, I always thought the biscuit drops were a short cut. A little extra effort, but worth it.

thirdeye · February 2009

She didn't cut them with a pizza wheel either. Heheee.

Celtic Wolf · February 2009

Good Thang you be a Southern Girl

Chicken & Dumplings

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