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Chicken and Dumplings Recipe

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Category:
Category:
 

Chicken


Ingredients:  
Ingredients:  
2-3 large boneless chicken breasts
4 chicken thighs with skin
1 qt chicken STOCK. I use 1 32 oz carton of "Chicken Stock" by Kitchen Basics to cook the chicken
2 stalks celery cut into large pieces
1-1/2 tsp salt
1/2 tsp black pepper
1/2 tsp poultry seasoning
1 tsp Italian Seasoning
May add any fresh herbs such as Rosemary, Basil, Parsley, Thyme

Directions:
Directions:
DIRECTIONS FOR COOKING CHICKEN:

Bring 1 qt chicken STOCK (Do not add chicken BROTH yet) and other ingredients to a boil in a large pot or Dutch oven (5-6 qts) and reduce heat to simmer for 45 min. Remove chicken and debone, discard skin, and tear into medium pieces. This should make about 8 cups of cooked chicken. Strain liquid (about 1 qt) and return to the pot



 

Dumplings


Ingredients:  
Ingredients:  
4 cups all purpose flour
1 1/4 tsp salt
4 tsp baking powder
8 tbsp butter softened (1/4 lb)
1 1/3 cup milk (or broth)
1 tsp black pepper to be added with chicken pieces after dumplings are cooked
3 qts chicken BROTH divided (reserve 1/2 qt)

Directions:
Directions:
DIRECTIONS FOR MAKING DUMPLINGS:
:
Combine flour, baking powder and salt. Cut in butter until mixture resembles coarse cornmeal. Add milk stirring with a fork until dry ingredients are moistened. Turn dough out on a well-floured surface and knead lightly 2 or 3 times. Divide dough in half and roll out each half to a 1/8 inch thickness. (This will be about a 16 inch circle). Generally speaking, the thinner the better! They thicken when cooked. Cut dough into about 1X4 inch strips. You can make the dumplings larger or thicker according to taste.

Bring strained stock used to cook chicken (1 qt) and the 2 1/2 qts chicken broth to a boil in a large pot (3 1/2 qts total). Drop dumpling strips one piece at a time into boiling liquid, stirring gently. Reduce heat to low and cover. Stir occasionally very gently. I use the back of a large plastic spoon to just move the dumplings around! Cook on low for about 30 minutes depending on how firm you like your dumplings. Add reserved 1/2 qt broth as desired for additional juice. When absolutely perfect, add cooked chicken pieces and black pepper, mix gently and then let everything rest for an hour. This allows the dumplings to soak up the juice! When ready to serve, heat slowly to desired temperature. Serve with salad for a for a very special meal!

NOTE: You can refrigerate for up to 3 days and reheat slowly on low heat (225º in oven for about an hour). Freezing tends to change the texture of the dumplings but if you do freeze, let thaw completely in refrigerator before heating to desired temperature. Always stir very gently!

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
3 hrs
Personal Notes:
Personal Notes:
Traditional Family Recipe My mother (NaNa) made the best ever! She was taught by my grandmother, Ms Effie. This recipe is from her but never written down, so I checked with several recipes in Southern Living Magazine plus trial and error! I usually prepare the chicken the day before so it doesn't take so long! Some folks don't roll out the dough but simply spoon or "dump" pieces of dough into the boiling broth - hence the title "dumplings." If you are really short of time you can use frozen dumplings from the grocery store and they are actually pretty good. It seems complicated but after you make it once, it will be easy!
Love to all. Mimi

 

 

 

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