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Chicken and dumplings #6035118 11/17/15 07:57 PM
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twitch528 Offline OP
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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

Re: Chicken and dumplings [Re: twitch528] #6035178 11/17/15 08:17 PM
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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.


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Re: Chicken and dumplings [Re: twitch528] #6042742 11/22/15 05:36 AM
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Jbell99 Offline
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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

Re: Chicken and dumplings [Re: twitch528] #6042935 11/22/15 02:42 PM
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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.

Re: Chicken and dumplings [Re: twitch528] #6042996 11/22/15 03:14 PM
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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.


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Re: Chicken and dumplings [Re: twitch528] #6043030 11/22/15 03:33 PM
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Jetdad is on the money.


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Re: Chicken and dumplings [Re: twitch528] #6052762 11/27/15 04:49 PM
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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.



Re: Chicken and dumplings [Re: twitch528] #6161247 01/29/16 09:08 PM
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Up for later


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Re: Chicken and dumplings [Re: twitch528] #6174945 02/08/16 11:15 PM
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I am a convert to canned biscuit dumplings. Cheap plain ones work the best.

Re: Chicken and dumplings [Re: twitch528] #6189535 02/18/16 09:22 PM
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Hmmm love chicken and dumplings but never cooked it. Its on the list!


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Re: Chicken and dumplings [Re: twitch528] #6189639 02/18/16 10:20 PM
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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 ...


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Re: Chicken and dumplings [Re: twitch528] #6200999 02/27/16 03:25 AM
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My wife makes dumplings from canned biscuits and then fries the chicken. Best damn dumplings ever!

Re: Chicken and dumplings [Re: twitch528] #6202363 02/28/16 02:36 PM
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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

CHICKEN

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.

DUMPLINGS

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 Ό-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.

Notes:
• 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 Ό teaspoon salt per cup of flour.
• May also require slightly more liquid to form dough.

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