Chicken and Dumplings

Heart clogging deliciousness covered in heartattack inducing brown gravy. I can eat it everyday if not for the 2 hours it takes to make it.

:dude:

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what about the dumplings themselves? how do you make yours? do you make drop dumplings or do you roll them out?

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I drop them in because I am lazy. About teaspoon size usually. If the kids are helping me, they like to roll them into a ball before dropping in.

Mine ends up with a decent amount of cayenne and garlic in it. Not too much, but definitely more than typical Chicken and Dumplings, which I usually find a bit bland.

Edit: This recipe is close to the stew one I use...

LINK

And you can find simple dumpling recipes everywhere. My drop dumplings are pretty close to a thick drop biscuit dough.

Rolling is the only way to go. Up until I met my g/f about 5 years ago, I always ejoyed C&D with brown gravy. She however, has only enjoyed C&D with white gravy. Made me wonder which one of us had lived a lie our entire life.

i prefer the drop dumplings myself (i'm not lazy, i am OCD and can't stand the flour all over my kitchen) .

can you recite the basic recipe for the dumplins off the top of your head? i'm sure you are like me and rarely actually measure anything.

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i grew up eating it with the broth used as a "gravy".

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No offense, but I can't stand C&D this way.

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he stuff i was used to was very thick- almost like a cream soup thickness. it's good occasionally, but now i prefer the richer, thinner gravy that he learned to make from his mother.

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I prefer the thin stuff too, but I find it tough to get enough gravy if you are feeding a crowd.
We will usually have a thin gravy from some beef steak or roast chicken or good pork sausage, but thicker gravy when its a stew or a fricasse'.

rarely ever make it nurse, and don't have most of my cooking gear out here with me.

I remember when Tree Dawg posted his that my method was almost identical....and yes, i have used the simple Bisquick box recipe too.

I do it two ways the Cracker Barrel way and the Cajun way. With the Cajun way I flour the chicken then brown in oil then make a roux out of the bits and pieces. Add trinity and then some chicken stock and bayleaf.. Sorta like you would make a really thick gumbo. I add the chicken back then mix some flour,milk and baking powder together and drop spoonfuls into the pot and cover. Its ready when I have bisquits on top of the thick stew.

The other way is basically done by boiling the chicken making a chicken stock then adding a bunch of rolled dumplings to the boiling water and cooking under it forms a thick gravy.

If you go the bisquick method its just that and milk.

What are you referring to as drop dumplings? I think of it as a thin dumpling mixure that is light. When you add eggs to the mix it will generally be a much heavier product.