A true comfort food. I plan to make this for our dinner on Christmas Eve. Pass on your recipe please!
Randy
Randy
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Chicken & Dumplings
- Thread starter rtaylor61
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Recipe?
- Thread starter
- #3
Yeah, you know. Recipe. Your directions or explanation on how you prepare chicken & dumplings. OR does your signature explain your question?
Randy
DOH! I meant, what's your recipe? 
I make forty clove garlic chicken and use French bread for dumplings....
I make forty clove garlic chicken and use French bread for dumplings....
- Thread starter
- #5
DOH! I meant, what's your recipe?
I make forty clove garlic chicken and use French bread for dumplings....
LOL! Use a 3-4 lb chicken. Cut into the classic 8 pieces. Cover with an extra inch of water and bring to a boil. Then simmer(covered) until done, usually 1 hour to 1.25 hours. Remove the chicken and cool. Pull the chicken off the bone ala "pulled pork" style. Add 3 tablespoons of flour for a thickening agent. Make a biscuit dough and add back in teaspoon amounts. I also add two cloves of "garlic paste". My dad uses canned biscuits breaking each biscuit into 5 pieces. Simmer until done and then season with a little salt and a lot of fresh cracked pepper. Toss the chicken meat back into the mix. I also add a bit of Tabasco or crushed pepper flake.
I'm just looking for something new.
Randy
I don't think I've ever even had this...that's what I get I guess for growing up deprived in the Great White North. Salmon and seal cakes with maple syrup for us, 5 days a week. Weekends was back bacon and Kokanee beer. I liked weekends.
I am going to have to try this one out.
I am going to have to try this one out.
Oooh, I cheat when I make this, but it turns out really goood!
Make a chicken stock, up to 4 hours.
add chicken, add vegetables, add cream of chicken soup (thickening agent, and salt) and for my dumplings, i use just premade biscuit dough out of a can
Make a chicken stock, up to 4 hours.
add chicken, add vegetables, add cream of chicken soup (thickening agent, and salt) and for my dumplings, i use just premade biscuit dough out of a can
This is the time of year for comfort food. 
Dumplings:
1½ Cups of flour
¾ Tsp Salt
2 Tsp Baking powder
¼ Cup Butter (or margarine)
1 Cup Milk (or as much to make the dumpling as liquid as you like . . . I like them to be fairly gloopy)
1 Bunch Chopped fresh parsley or Thyme (for me about 3 Tbsp of parsley or a couple of Tsp. of Thyme works)
Dumplings:
1½ Cups of flour
¾ Tsp Salt
2 Tsp Baking powder
¼ Cup Butter (or margarine)
1 Cup Milk (or as much to make the dumpling as liquid as you like . . . I like them to be fairly gloopy)
1 Bunch Chopped fresh parsley or Thyme (for me about 3 Tbsp of parsley or a couple of Tsp. of Thyme works)
- Thread starter
- #10
Stayed with my usual recipe. The girls loved it enough to have two bowls each! This rates right up with a good stew for winter comfort food!
Randy
Randy
Just saw this post. Chicken and Dumplings have been our Christmas Day lunch/dinner traditional meal for at least a decade (probably closer to 2 - which makes my next statement even more embarrassing). Though I'm embarrassed to say, I've never participated in the dumpling making process. (I know, shame on me ) My kitchen duties are confined to cooking the chicken and shredding it. I don't go to the trouble of cutting the chicken up, just plop the whole thing in the pot, after removing the skin. I include the neck bones and "innards" when provided. We have also made it with only boneless/skinless breasts. We love this meal!
After the de-boning process I toss all of the bones back into a pot add water and cook down. I then do a more thorough bone pickin' and use the meat and chicken stock to add to our She-Boxer's daily kibble.
) My kitchen duties are confined to cooking the chicken and shredding it. I don't go to the trouble of cutting the chicken up, just plop the whole thing in the pot, after removing the skin. I include the neck bones and "innards" when provided. We have also made it with only boneless/skinless breasts. We love this meal!After the de-boning process I toss all of the bones back into a pot add water and cook down. I then do a more thorough bone pickin' and use the meat and chicken stock to add to our She-Boxer's daily kibble.
Chicken and Dumplins=The Greatest Meal on Earth!
I don't think I've ever even had this...that's what I get I guess for growing up deprived in the Great White North. Salmon and seal cakes with maple syrup for us, 5 days a week. Weekends was back bacon and Kokanee beer. I liked weekends.
I am going to have to try this one out.
OK....I think you are going to have to officially surrender your avatar.
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