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Started By
Message
re: Chicken and Dumplings
Posted on 9/18/09 at 2:17 pm to Catman88
Posted on 9/18/09 at 2:17 pm to Catman88
quote:
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.
^^^This, but I like cayenne and garlic in mine.
0
Posted on 9/18/09 at 2:18 pm to tigernurse
Here ya go my favorite Nurse...........
TREEDAWG’S CHICKEN & DUMPLINGS
1 Whole Chicken
10 Cups Water
1 Yellow Onion
2 Stalks of Celery
½ Cup of Green Onions
2 Bay Leaves
2 Tbsp. Real Butter
½ Cup Milk
Salt, Pepper, Garlic Powder
DUMPLINGS:
3 Cups Flour
2 Tsp. Baking Powder
6 Tbsp. Crisco
1-1/3 Cups Water
Salt & Pepper
Cut Chicken into pieces and place in Stock Pot (12 Qt. Magnalite is perfect) with 10 Cups seasoned Water. Use the entire Chicken including Giblets. Add Onions, Celery and Bay leaves. Slow Boil, covered until meat separates from bone (about 1 hour). Let cool.
Remove Chicken into large Bowl, discarding all Skin, Bones, etc. Reserve meat for later.
Make Dumplings on a large floured cutting board. Mix dry ingredients and spice. Cut in Crisco. Add Water slowly and mix making a stiff Dough. Place Dough on board, adding some Flour on top. Roll out Dumplings no less than 1/4" thick. Cut into 1-1/2" x 2" pieces.
Bring Stock back to a boil. Season to taste. Add Dumplings one at a time. Add remaining Flour from cutting board, Butter and Green Onions. Stir gently (be easy with the Dumplings). Reduce heat and simmer, un-covered for 20 minutes.
Cut Chicken into bite size pieces. Add to Stock Pot after Dumplings are cooked. Stir in Milk. Turn off heat, cover and let sit for at least 10 minutes. Lets eat!!!!!!!!!
TREEDAWG’S CHICKEN & DUMPLINGS
1 Whole Chicken
10 Cups Water
1 Yellow Onion
2 Stalks of Celery
½ Cup of Green Onions
2 Bay Leaves
2 Tbsp. Real Butter
½ Cup Milk
Salt, Pepper, Garlic Powder
DUMPLINGS:
3 Cups Flour
2 Tsp. Baking Powder
6 Tbsp. Crisco
1-1/3 Cups Water
Salt & Pepper
Cut Chicken into pieces and place in Stock Pot (12 Qt. Magnalite is perfect) with 10 Cups seasoned Water. Use the entire Chicken including Giblets. Add Onions, Celery and Bay leaves. Slow Boil, covered until meat separates from bone (about 1 hour). Let cool.
Remove Chicken into large Bowl, discarding all Skin, Bones, etc. Reserve meat for later.
Make Dumplings on a large floured cutting board. Mix dry ingredients and spice. Cut in Crisco. Add Water slowly and mix making a stiff Dough. Place Dough on board, adding some Flour on top. Roll out Dumplings no less than 1/4" thick. Cut into 1-1/2" x 2" pieces.
Bring Stock back to a boil. Season to taste. Add Dumplings one at a time. Add remaining Flour from cutting board, Butter and Green Onions. Stir gently (be easy with the Dumplings). Reduce heat and simmer, un-covered for 20 minutes.
Cut Chicken into bite size pieces. Add to Stock Pot after Dumplings are cooked. Stir in Milk. Turn off heat, cover and let sit for at least 10 minutes. Lets eat!!!!!!!!!
This post was edited on 9/21/09 at 1:00 pm
Posted on 9/18/09 at 2:34 pm to TreeDawg
TreeDawg!
thanks so much. i have the chicken done already- so your timing is PERFECT!
(oh are you going to be at the miss state game? nathan and i are going and will look for you if you're going to be there.)
thanks so much. i have the chicken done already- so your timing is PERFECT!
(oh are you going to be at the miss state game? nathan and i are going and will look for you if you're going to be there.)
Posted on 9/18/09 at 3:34 pm to TreeDawg
First Bowl-
amazing. best Chicken and Dumplings I have ever made. I even rolled them out.
i couldn't wait ten minutes- but the first bowl is amazing. I can't wait to taste them again later they've sat for a bit.
Thanks again TreeDawg.
amazing. best Chicken and Dumplings I have ever made. I even rolled them out.
quote:
Turn off heat, cover and let sit for at least 10 minutes. Lets eat!!!!!!!!!
i couldn't wait ten minutes- but the first bowl is amazing. I can't wait to taste them again later they've sat for a bit.
Thanks again TreeDawg.
Posted on 9/18/09 at 4:50 pm to tigernurse
Dumplings in Brown gravy is the only thing I ate growing up. Never saw white gravy until college in Mississippi.
Posted on 9/21/09 at 8:09 am to tigernurse
quote:
Thanks again TreeDawg.
Glad you liked it Nursie..........I ended up making me a pot for Sunday Dinner.
Posted on 9/21/09 at 10:22 am to TreeDawg
quote:
Glad you liked it Nursie.
They were the best i've made. Nathan said, "wow, did YOU make these?" lol.
I told him you gave me the recipe and he could thank you at the moo st. game if you go.
Posted on 9/21/09 at 11:01 am to TreeDawg
quote:
DUMPLINGS:
3 Cups Flour
2 Tsp. Baking Soda
6 Tbsp. Crisco
1-1/3 Cups Water
Salt & Pepper
Is that right? Was not sure if you meant baking powder. I know nothing about baking FWIW, hence the question.
Thanks.
This post was edited on 9/21/09 at 3:57 pm
Posted on 9/21/09 at 11:31 am to Mo Jeaux
quote:
Is that right? Was not sure if you meant baking power.
Damn, I never noticed the typo in my recipe..........yes, it SHOULD be "Baking Powder", which is what I use.
Thanks for catching that......now I am wondering how the Dumplings turned out for everyone that used "Baking Soda"..........
Posted on 9/21/09 at 11:37 am to TreeDawg
what does cut in crisco mean?
Posted on 9/21/09 at 11:59 am to bctigagirl
quote:
what does cut in crisco mean?
Crisco is a brand of Lard...........
Posted on 9/21/09 at 12:16 pm to TreeDawg
quote:
Crisco is a brand of Lard...........
Lard is pork fat.
Crisco is vegetable shortening.
Posted on 9/21/09 at 12:18 pm to bctigagirl
quote:
what does cut in crisco mean?
To cut in, means to use a pastry dough cutter or a fork (what I use) to sort of mash the pasty fat (lard, butter or shortening) into the dry flour mixture.
Posted on 9/21/09 at 12:40 pm to coloradoBengal
I'm so excited. I recently had a conversation with someone about how I have never had chicken and dumplings let alone tried to make it. Magically, TD comes to the rescue (AGAIN) and I have the recipe!
Thanks Tree Dawg, I'll be sure to give you all the credit.
Thanks Tree Dawg, I'll be sure to give you all the credit.
This post was edited on 9/21/09 at 1:39 pm
Posted on 9/21/09 at 3:51 pm to TreeDawg
quote:
..now I am wondering how the Dumplings turned out for everyone that used "Baking Soda"..........
mine were fine..... although some of them kept dissolving. but over all, they were the best i have ever made.
now i am going to have to make them again to see how much MORE AWESOME they'll be.
Posted on 9/21/09 at 3:56 pm to TreeDawg
quote:
Damn, I never noticed the typo in my recipe..........yes, it SHOULD be "Baking Powder", which is what I use.
Thanks for catching that......now I am wondering how the Dumplings turned out for everyone that used "Baking Soda"..........
Thanks. I'm going to try this. I have not had Chicken and Dumplings in about 15 yrs. or so.
You've been a great source of other recipies too.
Posted on 9/21/09 at 4:17 pm to coloradoBengal
thanks colorado bengal.
i want to try and cook this for my boy friend one day
i want to try and cook this for my boy friend one day
Posted on 9/21/09 at 5:19 pm to tigernurse
One of Paul Prudhomme's best
very labor intensive...but damn it's good
I find I would rather leave the bones out(just don't like fighting the bones when I eat). The dumplings are an art form and take a little practice...steamed ...is the only way this works.
Creole Chicken and Dumplings
serves 8
1 tablespoon salt
1 1/2 teaspoons sweet paprika
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon basil leaves
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon File' powder
2 3 pound fryers, 8 peaces each
1 cup all purpose flour
vegetable oil for frying
dumplings
2 quarts chicken stock
3 cups onions, chopped
3 cups bell pepper, chopped
2 cups heavy cream
2 tablespoons unsalted butter, melted
1. Combine seasoning mix in a bowl. coat chicken with about 4 teaspoons of seasoning mix. Combine one tablespoon of the seasoning mix with flour and put in a plastic or paper bag. Place chicken in bag and shake to coat. Reserve leftover flour for roux.
2. Heat oil in large skillet 250°. Cook chicken in batches, skin side down. Cook till golden brown, almost 30 minutes. Drain on paper towels.
3. Make dumpling dough and set aside
4. Combine stock,onions, bell pepper, cream and remaining seasoning mix in a 5 1/2 quart dutch oven. Bring mixture to a boil and reduce to simmer until bell peppers darken in color, about 5 minutes. Add chicken and simmer til tender, about 20 minutes.
5. Steam the dumplings by dropping the batter by spoonfuls onto a rack in a steamer and steaming til cooked, about 7 minutes. You can use a colander and sauce pan. Cover with a lid or aluminum foil.
6. To thicken sauce, stir together 2 tablespoons of the remaining flour mixture with butter; stir in about 1/2 cup stock from pot. pour mixture back in pot a stir. Cover and simmer for about 2 minutes the add dumplings. Cook til dumplings are heated, about 5 minutes. Adjust salt and serve.
very labor intensive...but damn it's good
I find I would rather leave the bones out(just don't like fighting the bones when I eat). The dumplings are an art form and take a little practice...steamed ...is the only way this works.
Creole Chicken and Dumplings
serves 8
1 tablespoon salt
1 1/2 teaspoons sweet paprika
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon basil leaves
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon File' powder
2 3 pound fryers, 8 peaces each
1 cup all purpose flour
vegetable oil for frying
dumplings
2 quarts chicken stock
3 cups onions, chopped
3 cups bell pepper, chopped
2 cups heavy cream
2 tablespoons unsalted butter, melted
1. Combine seasoning mix in a bowl. coat chicken with about 4 teaspoons of seasoning mix. Combine one tablespoon of the seasoning mix with flour and put in a plastic or paper bag. Place chicken in bag and shake to coat. Reserve leftover flour for roux.
2. Heat oil in large skillet 250°. Cook chicken in batches, skin side down. Cook till golden brown, almost 30 minutes. Drain on paper towels.
3. Make dumpling dough and set aside
4. Combine stock,onions, bell pepper, cream and remaining seasoning mix in a 5 1/2 quart dutch oven. Bring mixture to a boil and reduce to simmer until bell peppers darken in color, about 5 minutes. Add chicken and simmer til tender, about 20 minutes.
5. Steam the dumplings by dropping the batter by spoonfuls onto a rack in a steamer and steaming til cooked, about 7 minutes. You can use a colander and sauce pan. Cover with a lid or aluminum foil.
6. To thicken sauce, stir together 2 tablespoons of the remaining flour mixture with butter; stir in about 1/2 cup stock from pot. pour mixture back in pot a stir. Cover and simmer for about 2 minutes the add dumplings. Cook til dumplings are heated, about 5 minutes. Adjust salt and serve.
Posted on 9/21/09 at 9:12 pm to tavolatim
treedawgs recipe is money for sure.
Its one thing this old coonass never cooked before was chicken and dumplings, Never had them as a kid But I decided to try my hand at this redneck cooking a while back and it was pretty damn good.
Its one thing this old coonass never cooked before was chicken and dumplings, Never had them as a kid But I decided to try my hand at this redneck cooking a while back and it was pretty damn good.
Posted on 9/21/09 at 9:57 pm to Kajungee
i'm sorry but dumplins freak me out. LOVE me some brown gravy though like any good coonass.
My mom likes the white chicken & dumplins (a la cracker barrel), but she is from up north.
Perhaps I could try the brown version for her one day.
LOVE me some brown gravy though like any good coonass. My mom likes the white chicken & dumplins (a la cracker barrel), but she is from up north.
Perhaps I could try the brown version for her one day.
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