Old Fashioned Chicken And Dumplings Recipe

OldFashioned Southern Chicken and Dumplings

WebFeb 18, 2021 · Add the celery, onion, chicken base, salt, and pepper. Add enough water to just cover the chicken – about 12 cups. Place over …

Rating: 5/5(28)
1. Remove the neck and innards (if included) from the chicken and discard. Place the chicken in the bottom of a large stock pot. Add the celery, onion, chicken base, salt, and pepper. Add enough water to just cover the chicken - about 12 cups. Place over medium heat and cook the chicken at a low boil for an hour or until the meat begins to fall off the bone.
2. Remove the chicken from the stock and set aside. Remove the onion and celery from the pot with tongs, a strainer, or by pouring the stock through a fine mesh sieve.
3. Make the dumplings by placing the flour in a medium bowl. Add the cold water and stir with a fork until combined. The dough will be shaggy. Use your hands to work the dough until it forms together. Turn the dough out onto a floured surface and knead a few times to ensure everything is combined. Dust flour under the dough and on top then use a rolling pin to roll the dough until it's about 1/8-inch thick. Turn the dough in a clockwise motion periodically to ensure it's not sticking to the surface. Add additional flour under or on top if necessary.
4. Use a pizza cutter to cut the dough into 1-inch strips then cut each strip into about 2-inch lengths. Allow the dumplings to rest.

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Grandma’s SouthernStyle Chicken n’ Dumplings

WebOct 30, 2015 · While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and …

1. Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
2. Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
3. Add chicken pieces (approx. 2 1/2 cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
4. While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add 1/2 cup HOT water and 1/2 cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.

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OldFashioned Chicken and Dumplings Allrecipes

WebApr 8, 2024 · Bring to a boil over medium-low heat, then simmer, partially covered, until chicken is tender, about 15 to 20 minutes. Meanwhile, make the dumplings: Beat egg …

1. In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
2. To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
3. To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.

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