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#6035118 - 11/17/15 01:57 PM Chicken and dumplings
twitch528 Offline

Registered: 05/27/10
Posts: 185
Loc: East Texas
Some people posted some chicken and dumpling recipes a while back but I can't seem to find them. If you have any you are willing to share I would appreciate it

#6035178 - 11/17/15 02:17 PM Re: Chicken and dumplings [Re: twitch528]
BuckRage Offline
THF Celebrity

Registered: 10/25/10
Posts: 20731
i dice onion, celery and carrots and cook in butter for a little bit, then I remove chicken from a rotisserie from a grocery store and add it to the pot, add water and bullion or chicken stock. I'll then take flour, salt, pepper and add water to make a dough (kind of dry'ish), roll it out and cut into strips 1" x 2" or the size you want and add them into the pot and let simmer. The dough will really tighten up the liquid. The dumplings will really grow in size to so take that into consideration. Pretty simple. Some times at the end I'll add in some heavy cream to kick it up a notch.

#6042742 - 11/21/15 11:36 PM Re: Chicken and dumplings [Re: twitch528]
Jbell99 Offline

Registered: 10/26/15
Posts: 202
Loc: Texas, Harris county
My dad would say I'd tell you but I'd have to kill you
But seriously I would share my family recipie but it's not written down anywhere

#6042935 - 11/22/15 08:42 AM Re: Chicken and dumplings [Re: twitch528]
jetdad Online   content
Pro Tracker

Registered: 03/02/13
Posts: 1168
Loc: Grayson county
I cover a whole chicken in water and boil until it falls apart (usually 1:15 to 1:30 hrs), I also like to put some diced onion, salt and pepper in the water. Sometimes I'll add a little Cavenders. The dumplings are the same as BuckRage's except I put a little baking powder in with the flour mixture. I like mine a little lighter and fluffy. After removing the chicken bring the liquid back to a low boil. Debone the chicken and put back in pot. Add the dumplings one at a time, cover and cook for 15 mins.

#6042996 - 11/22/15 09:14 AM Re: Chicken and dumplings [Re: twitch528]
Couzin Offline
Pro Tracker

Registered: 12/31/07
Posts: 1086
Loc: Terrell, Texas
Getting the dumplings right is the hard part. But my son made chicken dumpling for our last monthly family meal using cut up canned bisquits - it was actually pretty good.
“Only at the end do you realize the power of the Dark Side.”

#6043030 - 11/22/15 09:33 AM Re: Chicken and dumplings [Re: twitch528]
Cast Online   happy
THF Celebrity

Registered: 12/14/08
Posts: 17878
Loc: North Texas - God's Country
Jetdad is on the money.

I have a short attention spa

#6052762 - 11/27/15 10:49 AM Re: Chicken and dumplings [Re: twitch528]
vanguard Offline
Veteran Tracker

Registered: 01/11/10
Posts: 3350
quick and easy
boil chicken remove and let cool.
add 2 tablespoons chicken boullion to water
add 1 or 2 cans pet milk
a little salt
a lot of black pepper
and a bag of egg noodles
debone chicken and back to pot
cook till noodles are done.
you can thank me later just try it.

#6161247 - 01/29/16 03:08 PM Re: Chicken and dumplings [Re: twitch528]
HuntingTexas Offline
THF Celebrity

Registered: 01/06/08
Posts: 17202
Loc: Out of Dallas Co. SOON !!
Up for later
" In God We Trust "

#6174945 - 02/08/16 05:15 PM Re: Chicken and dumplings [Re: twitch528]
KC Offline
THF Celebrity

Registered: 09/29/08
Posts: 16484
Loc: Hunt County
I am a convert to canned biscuit dumplings. Cheap plain ones work the best.

#6189535 - 02/18/16 03:22 PM Re: Chicken and dumplings [Re: twitch528]
redchevy Online   content
THF Celebrity

Registered: 10/25/04
Posts: 27791
Loc: Texas
Hmmm love chicken and dumplings but never cooked it. Its on the list!
It's hell eatin em live

#6189639 - 02/18/16 04:20 PM Re: Chicken and dumplings [Re: twitch528]
PMK Online   content
THF Trophy Hunter

Registered: 09/10/12
Posts: 7189
Loc: Central TX (Gtown/Austin)
yep, pretty simple and using the cheapo canned biscuits works extremely well. My mom used to make all sorts of meat dumplings ... squirrel, rabbit, chicken, turkey ...
"everyone that lives dies but not everyone who dies lived..."


#6200999 - 02/26/16 09:25 PM Re: Chicken and dumplings [Re: twitch528]
BOONER Offline
THF Trophy Hunter

Registered: 10/26/09
Posts: 5338
Loc: Brownwood,Tx
My wife makes dumplings from canned biscuits and then fries the chicken. Best damn dumplings ever!

#6202363 - 02/28/16 08:36 AM Re: Chicken and dumplings [Re: twitch528]
StretchR Offline
Bird Dog

Registered: 05/14/14
Posts: 360
Loc: Hutto, TX (Williamson Co)
Grandma’s Chicken & Dumplings

• Sm/Med Whole Fryer Chicken • 1-10 oz Can Cream of Chicken Soup
• 3-4 Stalks Celery • 2 Cups Self-Rising Flour
• Med. Onion • 1 ½ Cups Buttermilk
• 2-3 Chicken Bouillon Cubes • 1 Stick Butter/Margarine
• 1 tsp. Poultry Seasoning • ½ Cup Cream/Whole Milk
• 2+ Quarts Water • Salt & Pepper to Taste


Cover chicken with water in a large pot or Dutch oven.
Add rough chopped celery, onion, chicken bouillon, and poultry seasoning.
Bring to a boil, and then simmer on low until done (approx. 1 ½-2 hours).
Remove chicken from broth, cool, and debone. Set aside.
Strain broth or use slotted spoon to remove vegetables.
Add cream of chicken soup and continue to simmer broth. Salt and pepper the broth to taste.


Melt butter, then stir buttermilk and melted butter into flour. Mix to form a stiff dough.
Add small amount of flour to waxed paper or pastry cloth and roll dough (adding small amounts of flour as necessary to keep from sticking to rolling pin or rolling surface) to roughly ¼-inch thickness.

Cut into strips 1-1 ½ inches wide and 2-3 inches long. Drop strips into rapidly boiling broth. Stir only as necessary. Add cream, and then reduce heat to a simmer.

Drop deboned chicken pieces into broth. Heat until chicken is warm and dumplings are light and fluffy (approximately 7-10 minutes after adding chicken). Longer cooking will result in a more solid, chewy dumpling.

• Rather than rolling, dumplings may be dropped by teaspoonfuls directly from mixing bowl into boiling broth. Dip spoons into broth to keep dough from sticking.
• All-purpose flour may substituted by adding 1 ½ teaspoons baking powder and ¼ teaspoon salt per cup of flour.
• May also require slightly more liquid to form dough.


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