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Chicken and Dumplings; Any homemade recipes you use?
Posted on 11/3/15 at 3:08 pm
Posted on 11/3/15 at 3:08 pm
Going to cook some tonight but maybe needs a little tweaking to spruce up that flavor.
3
Posted on 11/3/15 at 4:49 pm to Shalimar Sid
Made some Sunday. Brown some boneless chicken thighs. Remove and sauté onions. Put chicken back and add chicken stock and cream of celery. (May catch shite for this but it makes a difference). Let simmer a couple hours. Add dumplings. I use the cheap can biscuits. Pinch off little pieces of biscuits and drop in
Delicious
Delicious
Posted on 11/3/15 at 5:11 pm to Shalimar Sid
Use MeridianDog's recipe. You'll thank me later. It's how they're supposed to be done.
Posted on 11/3/15 at 6:09 pm to Shalimar Sid
Tweaks to consider:
When making the dumplings, add a good pinch of red pepper.
Add a bay leaf or two to the stock.
Minced peppers add color and flavor...red bell pepper and a little jalapeño are excellent additions in the last 30 minutes of simmer.
Add some minced parsley and green onion in the final five minutes.
When seasoning, I go heavy on the black pepper and garlic.
When making the dumplings, add a good pinch of red pepper.
Add a bay leaf or two to the stock.
Minced peppers add color and flavor...red bell pepper and a little jalapeño are excellent additions in the last 30 minutes of simmer.
Add some minced parsley and green onion in the final five minutes.
When seasoning, I go heavy on the black pepper and garlic.
Posted on 11/3/15 at 7:11 pm to OTIS2
From my loving wife of 32 years. It doesn't get any easier.
Feeds 6 Comfortably
• (2) Rotisserie Style Chickens (No Flavoring - Walmart calls theirs 'Traditional')
• (1) PKG Mary B's Southern Made Frozen Biscuits (bag of 20)
• (2) 42oz Cartons of Swanson's Chicken Broth
1. Let biscuits thaw until they can be cut easily.
2. Empty chicken broth into stock pot, bring to a good simmer.
3. Pick meat off of chickens discarding skin, gristle, and fat.
4. Slice each biscuit into 8 parts, like a pie.
5. As broth simmers, add enough biscuits to take up the surface space. DO NOT OVERFILL!
6. After about 2 minutes, flip biscuits over for another two minutes.
7. Biscuits (dumplings) are done when the outside is no longer flaky, and they are cooked through. (DO NOT OVERCOOK!! A bit of 'doughiness' in the very middle is OK, as the dumplings will continue to cook as they sit.) Remove and pile them up in a bowl.
8. Repeat steps 5-7 until all dumplings are cooked. (Broth should be actively simmering throughout)
9. After all dumplings are cooked, put picked chicken meat into the broth and stir.
10. Add cooked dumplings to broth and chicken mix, FOLD to mix! (Do not break dumplings)
11. TASTE BEFORE SEASONING!! The cooked chicken and broth will likely be salty enough already. Add black pepper to taste.
The trick is in cooking the biscuit/dumplings. DON'T try and cook them all at once. She does about an inch of broth in a pan, and puts in enough biscuits to cover the pan, one dumpling thick. Do each batch this way.
Feeds 6 Comfortably
• (2) Rotisserie Style Chickens (No Flavoring - Walmart calls theirs 'Traditional')
• (1) PKG Mary B's Southern Made Frozen Biscuits (bag of 20)
• (2) 42oz Cartons of Swanson's Chicken Broth
1. Let biscuits thaw until they can be cut easily.
2. Empty chicken broth into stock pot, bring to a good simmer.
3. Pick meat off of chickens discarding skin, gristle, and fat.
4. Slice each biscuit into 8 parts, like a pie.
5. As broth simmers, add enough biscuits to take up the surface space. DO NOT OVERFILL!
6. After about 2 minutes, flip biscuits over for another two minutes.
7. Biscuits (dumplings) are done when the outside is no longer flaky, and they are cooked through. (DO NOT OVERCOOK!! A bit of 'doughiness' in the very middle is OK, as the dumplings will continue to cook as they sit.) Remove and pile them up in a bowl.
8. Repeat steps 5-7 until all dumplings are cooked. (Broth should be actively simmering throughout)
9. After all dumplings are cooked, put picked chicken meat into the broth and stir.
10. Add cooked dumplings to broth and chicken mix, FOLD to mix! (Do not break dumplings)
11. TASTE BEFORE SEASONING!! The cooked chicken and broth will likely be salty enough already. Add black pepper to taste.
The trick is in cooking the biscuit/dumplings. DON'T try and cook them all at once. She does about an inch of broth in a pan, and puts in enough biscuits to cover the pan, one dumpling thick. Do each batch this way.
This post was edited on 11/3/15 at 7:13 pm
Posted on 11/4/15 at 7:16 am to robchand58
quote:
(1) PKG Mary B's Southern Made Frozen Biscuits (bag of 20)
using canned biscuits in homemade chicken and dumplings just makes me sad!
Posted on 11/4/15 at 7:57 am to Lee Chatelain
Treedawgs Mom's recipe should be in the TD recipe book.
I made it two weeks ago
I made it two weeks ago
Posted on 11/5/15 at 11:42 am to Lee Chatelain
Gotcha on the biscuit dough. I remember my grandmother spending all day in the kitchen mixing up dough, and making dumplings.
If the only way to get them is Walmart Chicken, Mary B's biscuits, and its on the table in 45 minutes, I'll drive her to Walmart!
If the only way to get them is Walmart Chicken, Mary B's biscuits, and its on the table in 45 minutes, I'll drive her to Walmart!
Posted on 11/5/15 at 11:56 am to Lee Chatelain
quote:
Mary B's Southern Made Frozen Biscuits (BAG of 20)
quote:
canned biscuits
One is not like the other.
Posted on 11/5/15 at 12:00 pm to convertedtiger
Mary B also makes an open kettle dumpling. FYI
Posted on 11/5/15 at 12:50 pm to DocHolliday1964
quote:
Use MeridianDog's recipe. You'll thank me later. It's how they're supposed to be done.
this. don't listen to the cheaters.
Posted on 11/5/15 at 12:53 pm to Dire Wolf
Treedawgs recipe is my favorite
Posted on 11/5/15 at 1:13 pm to Dire Wolf
Posted on 11/5/15 at 5:57 pm to 8thyearsenior
quote:Is it just me, or are the pictures not showing for everybody?
Meridian Dogs
This post was edited on 11/5/15 at 5:58 pm
Posted on 11/5/15 at 6:45 pm to Stadium Rat
I can't see them, either. And I know I've seen them before!
Posted on 11/5/15 at 9:45 pm to convertedtiger
quote:
Mary B also makes an open kettle dumpling.
I use them alot.
They work good...nice and thin. (I absolutely hate thick doughy dumplings)
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