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  • Chicken and Dumplings

    Posted on May 10th, 2017 admin No comments

    Absolutely perfect weather. For pneumonia… Cool to cold, bit of damp, and just enough sunshine / warmth to make think you can tough it out with a light jacket. (GUESS WHAT? You can’t, you will get that most miserable of all things, a spring cold.)

    Time to fight back a bit, time for soup, chicken soup, and If I am going to take the time to do that, I’ll go Full Valhalla, and make dumplings as well.

    I always have chicken stock in the fridge, (unless one of the lair denizens have drank it straight. Yes, they do that. 3/4 cup of Stock, bit of pepper, a mushroom sliced, and into the microwave for 60 sec. A fast meal)

    From Wikipedia:

    Chicken and dumplings is a dish which consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. A dumpling in this context is a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk, or chicken stock). The dumplings are either rolled out flat, dropped or formed into a ball.

    It is a popular comfort food dish, commonly found in the Southern and Midwestern United States, that is also attributed to being a French Canadian meal that originated during the Great Depression. Chicken and dumplings as a dish is prepared with a combination of boiled chicken meat, broth produced by boiling the chicken, multiple dumplings, and salt and pepper for seasoning. In some areas, this meal is known as chicken and sliders.

    Chicken and Dumplings
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    Chicken and Dumplings
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    Ingredients
    Biscuit Dough for Dumplings
    Soup
    Servings:
    Units:
    Instructions
    Dumplings
    1. Put the flour, baking powder, and salt in a large mixing bowl and stir with a fork.
    2. Add fats and break up
    3. Lightly rub the fats and flour between your thumbs and fingers and, lifting your hands, let the blended flour and shortening fall back into the bowl. Repeat this step over and over, reaching to the bottom of the bowl and scooping up some of the loose flour, then rubbing it and the fat into irregular bits. Work lightly ­ don’t squeeze the dough too hard. After a few minutes, when the dough has the look and feel of coarse sand, you will know that you have worked it enough.
    4. dd the milk to the flour and fat and stir with a fork just enough so that the milk is mixed in with the other ingredients and there are no dry streaks of flour left. Don’t mix too much. The dough will be moist and sticky, qualities that make these biscuits rise high and taste tender.
    5. As I am doing drop dumplings I will do a light knead in the bowl and let it rest while I get the soup going.
    Soup
    1. In a medium sauce pan, melt one pat of butter
    2. Add onion, celery, and garlic, cook until slightly caramelized
    3. Add chicken stock
    4. Bring the chicken broth to a boil
    5. stir in the milk and pepper.
    6. Add chicken meat
    7. Taste and balance the flavors
    8. Drop tablespoon sized pieces of dough into simmering soup, pushing down to separate. do not stir
    9. Cook dumplings 8 to 10 minutes, depending on the size.
    Recipe Notes

    Notes: Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the better the result.

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