Directions: |
Directions:Cut up all the vegetables and place in 4-6-quart large pot/Dutch oven with all the rest of the ingredients. Bring to a simmer and cook uncovered until chicken is done. ( 1 hr) Remove chicken. Shred or cut up chicken breast. Strain broth through a fine strainer. Return the broth to pot. Add 1 stick of butter. Remove 1 cup chicken broth for the dumplings if you want to use broth instead of milk. When chicken has cooled, remove skin and chicken from bones. Cut or shred chicken. Add chicken back to pot and add dumplings. (Continue on next page)
DUMPLINGS FOR CHICKEN
Choose any of the following to make dumplings. I have made every kind of dumpling and love them all! I still prefer the "Wet/Flat" dumplings like Mother made but my family prefers the "puffy" kind. I usually remove chicken and shred and put back into the pot and put dumplings on top to cook. Add parsley and lots black pepper to the broth as a finishing touch. REMEMBER, don’t over crowd your pot. Give room for the dumplings to expand and don’t stir. Push down with a large spoon if they rise to the top before they are cooked. Use a pot at least 10 inches in diameter. I have actually used two pots because my family LOVES the dumplings!
WET/FLAT DUMPLINGS
2 C self-rising flour
1/4 C lard/shortening
3/4 C buttermilk, chicken broth or milk
Combine flour in a bowl. Make a well in flour. Cut in the shortening and then begin adding the liquid. Stir just until you have a soft dough. Turn dough onto a WELL floured surface; knead in additional flour to make stiff dough. Cover and let dough rest for 5 minutes. Roll out dough into to 1/8 - 1/4-inch square. Cut into 1-in. long strips and then into 2 inch pieces. Dust with additional flour to make sure they don’t stick to each other. A pizza wheel is a good dumpling cutter.
Bring broth to LOW boil. Drop strips into broth. Reduce heat and cover pan and reduce heat to a slow simmer for 15-20 minutes, stirring gently, occasionally, so dumplings don't stick together or to bottom of pot. Dust with black pepper and parsley flakes. If you have removed the chicken, add it back into pot.
PUFFY DUMPLINGS
2 1/2 C self-rising flour
1/4 C lard/shortening
1 T finely chopped parsley
1/2 tsp celery seed
1 - 1 1/4 C chicken broth or milk
Cut shortening into flour and add enough liquid to form a dough like for drop Biscuits. Using a cookie scoop or tablespoon, drop dough into boiling broth and then lower heat to a simmer. Cook covered for 10 minutes, uncovered for 10-12 minutes.
BISQUICK DUMPLINGS
2 C Bisquick
1 C milk
1/2 tsp celery seed
1 T finely chopped parsley
Mix together and drop by tablespoons into simmering stew. Cook covered WITHOUT peeking for 10 minutes, and uncover and cook for additional 10 minutes .
QUICK DUMPLINGS
1 1/2 C self-rising flour
3/4 C buttermilk - full fat
2 T butter, melted
Stir together just until combined and drop batter by heaping tablespoons into boiling stew. Cover and reduce heat to medium and cook undisturbed . Cook for about 18 minutes.
FLOUR TORTILLA DUMPLINGS - Yes! You can use flour tortillas. My neighbor in California taught me this way. Use 6-8 small tortillas. Cut in 2-inch strips and drop in boiling stew. Cook for 2-3 minutes, stirring occasionally. These are similar to "wet" dumplings |
This recipe for Chicken and Dumplings, Old Fashioned is from