- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
TREEDAWG’S CHICKEN & DUMPLINGS
Posted on 11/15/10 at 6:35 am
Posted on 11/15/10 at 6:35 am
Made me a pot yesterday.....its time!!!
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!!!!!!!!!
Posted on 11/15/10 at 10:25 am to TreeDawg
Sounds close to the Cracker Barrel recipe.
I like to alternate between that and making it more cajun style or sticky chicken and dropping dumplings in to the chicken stew.
I like to alternate between that and making it more cajun style or sticky chicken and dropping dumplings in to the chicken stew.
Posted on 11/15/10 at 12:20 pm to TreeDawg
This would have been good yesterday, but Chili would have been just as good
Posted on 11/15/10 at 12:37 pm to Jsteven
quote:
sounds good
It is
beef stew also fit the bill yesterday
Posted on 11/15/10 at 12:48 pm to TreeDawg
I've been craving these. May be my next weekend project.
Posted on 11/15/10 at 2:07 pm to TreeDawg
Looks pretty good.
Here's a tip...when making your dumplings, use the chicken stock instead of plain water. It gives them so much better flavor.
Here's a tip...when making your dumplings, use the chicken stock instead of plain water. It gives them so much better flavor.
Posted on 11/15/10 at 3:00 pm to oompaw
rolled out dumplings,yes sir BUDDY and I like to put fresh ground pepper and a little herbs d provance or just poultry seasoning on the dumplings before dropping them:)
I also like to alternate rolled vs dropped but my pattern is probably 3/1
I also like to alternate rolled vs dropped but my pattern is probably 3/1
This post was edited on 11/15/10 at 3:44 pm
Posted on 11/15/10 at 6:49 pm to Catman88
quote:
Sounds close to the Cracker Barrel recipe.
They must be from Columbia, Mississippi............
Posted on 11/15/10 at 7:06 pm to TreeDawg
ver similar to my grandma's recipe...a major comfort food from my childhood.
Posted on 11/16/10 at 6:36 am to pussywillows
quote:
ver similar to my grandma's recipe
This was as close to my Granny's as I could get it (she did not write stuff down). She was a country gal from Miss. I prolly spice it a bit more than she did..........
Posted on 11/16/10 at 10:05 am to TreeDawg
Tree, love your recipes man!!! Use them all the time. What you got as far as a chilli recipe?
Posted on 11/16/10 at 10:09 am to pussywillows
quote:
ver similar to my grandma's recipe...a major comfort food from my childhood.
me too. i had some from her about 2 weeks ago. she always makes it when i visit. knows it's a fave of mine.
she puts boiled egg halves in there too. never really been hot for them tho
Back to top
Follow TigerDroppings for LSU Football News