Hello, I am new to posting on this forum but have been lurking and trying many recipes. You all have some great recipes. My request is this. My niece, newly married would like to make chicken and drop dumplings for her husband. He really likes his Mom's but she won't give her the recipe. I would really be interested in technique as much as the recipe. Thanks
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ISO: ISO Chicken and Dumplings
- Thread starter wekick
- Start date
In Search Of:
Here's a recipe and detailed post I clipped in 2002 from Gail's. I don't know who the
original poster was. Does anyone recognize it?
Anyway, the fact the the biscuits are from canned dough struck me as a possible explanation for your niece's MIL being so secretive!
Chicken & Dumplings (Easy Version)
1 Cut-up whole chicken
1 onion
3 stalks celery
3 carrots
1 jalapeno pepper
1 4-pack of canned (tubes) biscuits
perhaps a few chicken bullion cubes
salt, pepper and dried poultry seasoning.
Put the cut-up chicken in a large pot (I use a Dutch oven), add one sliced jalapeno (or
two if the person REALLY likes spicy) and cover with water...slowly simmer for 1 1/2
hours.
While the chicken is simmering, saute diced onions, celery, and carrots until tender. Add
back into the de-fatted broth with the chicken chunks and toss at least 1/2 tsp of black
pepper..more if you like. The jalapeno is going to make the broth zippy and the pepper
is going to make your mouth go, "ooooo". Taste it and add a few bullion cubes if it need
more of a "chicken-y" flavor. Don't add any salt until you've made this decision because
those cubes are little salt licks... but you'll probably need to add some salt one way or
the other.
With the broth simmering, whack open a tube of biscuits and proceed to separate them,
then cutting each into fourths. Drop them into the broth and start mushing them around
with a large wooden spoon. You actually want to break them down because these are going
to thicken the broth into a dense, rich liquid. That's why the cheaper versions break
down better.
Now, depending on how many dumplings I want, I'll either add another tube and break it
down or just let this last batch of cut-up dumplings simmer and plump up from the broth.
(So you end up using 2 or 3 tubes.) Finally, I'll pop the entire pot in the oven at 350
degrees for 15 minutes and brown off the top of the floating dumplings.
That's it...this is not a light meal...it is a thick, dense stew that sticks to your
ribs. This does freeze well, although I hardly ever have enough left-over to do it.
original poster was. Does anyone recognize it?
Anyway, the fact the the biscuits are from canned dough struck me as a possible explanation for your niece's MIL being so secretive!
Chicken & Dumplings (Easy Version)
1 Cut-up whole chicken
1 onion
3 stalks celery
3 carrots
1 jalapeno pepper
1 4-pack of canned (tubes) biscuits
perhaps a few chicken bullion cubes
salt, pepper and dried poultry seasoning.
Put the cut-up chicken in a large pot (I use a Dutch oven), add one sliced jalapeno (or
two if the person REALLY likes spicy) and cover with water...slowly simmer for 1 1/2
hours.
While the chicken is simmering, saute diced onions, celery, and carrots until tender. Add
back into the de-fatted broth with the chicken chunks and toss at least 1/2 tsp of black
pepper..more if you like. The jalapeno is going to make the broth zippy and the pepper
is going to make your mouth go, "ooooo". Taste it and add a few bullion cubes if it need
more of a "chicken-y" flavor. Don't add any salt until you've made this decision because
those cubes are little salt licks... but you'll probably need to add some salt one way or
the other.
With the broth simmering, whack open a tube of biscuits and proceed to separate them,
then cutting each into fourths. Drop them into the broth and start mushing them around
with a large wooden spoon. You actually want to break them down because these are going
to thicken the broth into a dense, rich liquid. That's why the cheaper versions break
down better.
Now, depending on how many dumplings I want, I'll either add another tube and break it
down or just let this last batch of cut-up dumplings simmer and plump up from the broth.
(So you end up using 2 or 3 tubes.) Finally, I'll pop the entire pot in the oven at 350
degrees for 15 minutes and brown off the top of the floating dumplings.
That's it...this is not a light meal...it is a thick, dense stew that sticks to your
ribs. This does freeze well, although I hardly ever have enough left-over to do it.
Pinky's Chicken n' Dumplings...total comfort food...
One large roasting chicken cut up. (5+ lbs)
Brown chicken pieces in butter in a dutch oven.
Browning is very important to the flavor.
Drain fat and add just enough canned chicken broth to cover the pieces.
Add 1 stalk celery and 1 carrot each halved, and one onion quartered.
Cover,bring to simmer and gently simmer 2 hours.
Remove chicken to a platter. Remove veggies and discard. Keep chicken warm.
Bring broth to a boil and slightly thicken with WONDRA FLOUR. Much better than flour/water mix!
Season to taste and add lots of black pepper.
Meanwhile make dumplings:
Bisquik pancake mix - prepare according to DUMPLING instructions on the box, but add garlic powder, lots of fresh minced parsley, and some crushed dry thyme or summer savory.
Drop spoonfuls of batter (tablespoon) into simmering gravy. Cook according to package instructions. I can't remember exactly how long...maybe 6 minutes covered - them flip them over and continue cooking...
Serve chicken in large individual shallow bowls. Have everyone help themselves to lots of gravy and dumplings poured over the chicken.
This is one of our old-fashioned favorites. Enjoy.
One large roasting chicken cut up. (5+ lbs)
Brown chicken pieces in butter in a dutch oven.
Browning is very important to the flavor.
Drain fat and add just enough canned chicken broth to cover the pieces.
Add 1 stalk celery and 1 carrot each halved, and one onion quartered.
Cover,bring to simmer and gently simmer 2 hours.
Remove chicken to a platter. Remove veggies and discard. Keep chicken warm.
Bring broth to a boil and slightly thicken with WONDRA FLOUR. Much better than flour/water mix!
Season to taste and add lots of black pepper.
Meanwhile make dumplings:
Bisquik pancake mix - prepare according to DUMPLING instructions on the box, but add garlic powder, lots of fresh minced parsley, and some crushed dry thyme or summer savory.
Drop spoonfuls of batter (tablespoon) into simmering gravy. Cook according to package instructions. I can't remember exactly how long...maybe 6 minutes covered - them flip them over and continue cooking...
Serve chicken in large individual shallow bowls. Have everyone help themselves to lots of gravy and dumplings poured over the chicken.
This is one of our old-fashioned favorites. Enjoy.
I agree and if you don't have biscuit mix...Rec: Parsley Dumplings
from one of my OLD Farm Journal Cookbooks. Have made these often.
Parsley Dumplings
Mix well together:
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
Add:
1/4 cup finely chopped parsley (or 3 T. chopped chives)
Cut in:
1/4 cup shortening
until mixture looks like couarse cornmeal. With fork mix in:
1 cup milk
to make a soft dough, stir as little as possible. Drop by spoonfuls onto chicken pieces. Simmer 10 minutes uncovered; cover and simmer 10 minutes longer covered. Serve at once. Makes 8-10 dumplings.
from one of my OLD Farm Journal Cookbooks. Have made these often.
Parsley Dumplings
Mix well together:
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
Add:
1/4 cup finely chopped parsley (or 3 T. chopped chives)
Cut in:
1/4 cup shortening
until mixture looks like couarse cornmeal. With fork mix in:
1 cup milk
to make a soft dough, stir as little as possible. Drop by spoonfuls onto chicken pieces. Simmer 10 minutes uncovered; cover and simmer 10 minutes longer covered. Serve at once. Makes 8-10 dumplings.
susan_calgary
Well-known member
Rec. from America's Test Kitchen ...
America's Test Kitchen recipes are often very good to use for the method. Sounds like your nieces MIL feels a little insecure about her son being able to love his wife AND his mother. I hope your niece can manage not to take it too personally and be patient with the poor woman. What could be a nicer compliment than to have someone ask you to teach them how you make a dish they love?
* Exported from MasterCook *
Chicken and Dumplings
Recipe By : America's Test Kitchen - American Classics episode
Serving Size : 6 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
Stew:
5 pounds bone-in, skin-on chicken thighs
table salt
ground black pepper
4 teaspoons vegetable oil
4 tablespoons unsalted butter (1/2 stick)
4 carrots, peeled and sliced 1/4 inch thick
2 ribs celery, sliced 1/4 inch thick
1 large onion -- minced
6 tablespoons unbleached all-purpose flour
1/4 cup dry sherry
4 1/2 cups low-sodium chicken broth
1/4 cup whole milk
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh parsley leaves
Dumplings:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons reserved chicken fat (or unsalted butter)
1. For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.
2. Add the butter to the Dutch oven and melt over medium-high heat. Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.
3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.
4. For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
5. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper. Following the photos below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.
STEP BY STEP: Getting it Right: Adding the Dumplings
1. Gather a golf-ball-sized portion of the dumpling batter onto a soup spoon, then push the dumpling onto the stew using a second spoon.
2. Cover the stew with the dumplings, leaving about 1/4 inch between each.
3. When fully cooked, the dumplings will have doubled in size.
- - - - - - - - - - - - - - - - - -
America's Test Kitchen recipes are often very good to use for the method. Sounds like your nieces MIL feels a little insecure about her son being able to love his wife AND his mother. I hope your niece can manage not to take it too personally and be patient with the poor woman. What could be a nicer compliment than to have someone ask you to teach them how you make a dish they love?
* Exported from MasterCook *
Chicken and Dumplings
Recipe By : America's Test Kitchen - American Classics episode
Serving Size : 6 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
Stew:
5 pounds bone-in, skin-on chicken thighs
table salt
ground black pepper
4 teaspoons vegetable oil
4 tablespoons unsalted butter (1/2 stick)
4 carrots, peeled and sliced 1/4 inch thick
2 ribs celery, sliced 1/4 inch thick
1 large onion -- minced
6 tablespoons unbleached all-purpose flour
1/4 cup dry sherry
4 1/2 cups low-sodium chicken broth
1/4 cup whole milk
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh parsley leaves
Dumplings:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons reserved chicken fat (or unsalted butter)
1. For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.
2. Add the butter to the Dutch oven and melt over medium-high heat. Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.
3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.
4. For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
5. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper. Following the photos below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.
STEP BY STEP: Getting it Right: Adding the Dumplings
1. Gather a golf-ball-sized portion of the dumpling batter onto a soup spoon, then push the dumpling onto the stew using a second spoon.
2. Cover the stew with the dumplings, leaving about 1/4 inch between each.
3. When fully cooked, the dumplings will have doubled in size.
- - - - - - - - - - - - - - - - - -