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Chicken & Dumplings - 7/8/2010 8:08:44 PM
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WhiteRoseBlessings
Posts: 3443
Joined: 4/11/2005
From: Here . . . and that's exactly where I want to be!
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Hey y'all! 
This is something I've never made before, but is a favorite of Brent's.
SO! Give me y'all's best and favorite Chicken & Dumplings recipes please.
(and please, no links to recipe websites; I'm interested in your own personally tried-and-true recipes).
Unlike the other recipe requests I've posted lately, there is no immediate need for this recipe; I'm just getting a jump on things.
SO! Let's say that I'll collect y'all's recipes for 2 weeks; and after that, I will choose a 1st, 2nd and 3rd from among them. Whomever submits the recipe that is chosen for First Place will receive a listing (and link to their recipe) in my signature line for 1 week (7/23/10 - 7/30/10).
Contest deadline: Thursday; July 22, 2010; 6:00 PM (Pacific Time).
Winners will be announced sometime during Friday; July 23rd. I promise! 
Recipes can still be submitted after the deadline, but won't count towards the contest.
Disclaimer: This contest is in no way affiliated with Salem Network nor any of the portals that people use to access these forums. This contest is all in fun and carries absolutely no monetary value. 
I will, however, be very grateful for all who participate!
Be blessed,
Sharon-Marie
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*** Please click HERE to read my final blog post in Teton Rambler ***
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RE: Chicken & Dumplings - 7/8/2010 8:28:41 PM
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deermousie
Posts: 1740
Joined: 9/26/2007
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I don't have a whole recipe, Sharon-Marie, but I'll add my two cents:
Before DD left for college, we did a lot of volunteering in the kitchen at the local rescue mission. One of the main cooks was this older Southern lady, and she would make chicken and dumplings to die for.
They had a big vat (this place fed 250 people a day... or was that at a time?) with water, seasonings, and about 20 whole chickens (DD and I would take them out to debone them) and it got pretty fragrant with delicious smells in there. Anyway, when it was about done, we'd take thawed refrigerator biscuits and tear each one into three pieces and toss them into the broth, one at a time. They had to go in the center so they wouldn't touch anything.
People raved over this meal, and rightly so. The homeless people in that town got some really good eats. They had to listen to a Gospel presentation first, so they got fed twice. May God be glorified!
Now I'm hungry for chicken and dumplings...
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I'm following the exodus over to www.bible.org - hope to see you guys there.
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RE: Chicken & Dumplings - 7/8/2010 8:31:15 PM
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karlie
Posts: 4288
Joined: 4/10/2005
From: Central California
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Yummy! One of the things my grandmother and mom made my entire childhood. Mom still brings them to me when I'm sick. This the way we've made them for a few generations, I tweak mine since I don't eat brown meat or like the fat of chicken in any way. I don't have exact measurements, but it's easy to do...
Chicken and broth part: 5-6 skinless and boneless chicken breasts and boil them in water and 1 can of low sodium chicken broth(I prefer Swanson's). Season with salt and pepper, and sometimes a touch of celery salt. When the chicken is done, I take it out of the broth and set aside to cool, turning the broth down very low to simmer. When the chicken is cool enough to touch, I shred it into bite sized pieces(can't stand cubed chicken for whatever reason!). After retuning the chicken to the pot, I sometimes add a cup or so of chopped celery, other times, I make it plain. Bring it back to a good boil. I like my broth on the thicker side, so I sprinkle in some Wondra, stirring and letting it thicken til it's the texture I prefer. You can skip that if you like a thinner broth (It does thicken a lot after refrigerating the leftovers).
Dumplings: I use a baking mix galled Pioneer Baking Mix...faaaar better tasting than Bisquick in my opinion! It rises very fluffy, and I like the way it cooks all the way through better than when I have made them from scratch. I use the recipe on the box for regular biscuits, and drop it by tablespoonfuls into the boiling broth. Turn down to a low boil now. I let it cook for however long it takes, trying not to stir much until the dumpling is well formed. The bigger the dumpling, the longer it takes to cook all the way through. I just take one out to test doneness after about 5 minutes.
That's about it...love them!
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RE: Chicken & Dumplings - 7/9/2010 12:39:42 AM
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crankius
Posts: 1849
Joined: 4/12/2005
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I use leftover whole roasted chicken. I shred all the meat off and save any leftover gravy or drippings from the chicken pan for the next day, and then make chicken and dumplings. (I've also used leftover turkey in the same way.)
I've never written the recipe down though, so here I go...I'll try to give measurements, but they vary depending on what I have around.
I put olive oil or butter in a large pan, add onion powder or some cut up onion, 1 cup cut up baby carrots, about one cup celery, cook till tender.
Then I add maybe three or four cups chicken broth (I use better than bouillon) and all the leftover chicken and drippings. I might thicken it...might not.  Depends on how it looks and my mood. Sorry this is rather haphazard! Salt and pepper to taste, if needed.
Then I make Bisquick dumplings and follow the recipe. I sometimes make dumplings from scratch, but haven't found a recipe I like yet.
Drop small dumplings on top and cook uncovered for 10 minutes, then covered for 10 minutes.
I think that's it, more or less! 
I find that the dumplings can soak up quite a bit of broth, so I try to have more broth than I think looks right.
Oh, I just thought of something else. Sometimes I like it very creamy, and I add real cream to it when I add the chicken broth.
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Do not be overly righteous, Nor be overly wise: Why should you destroy yourself?
Ecclesiastes 7:16
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RE: Chicken & Dumplings - 7/9/2010 1:02:43 AM
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Ps103
Posts: 13114
Joined: 4/16/2005
From: Here, now
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Stew up a chicken (a nice fat hen if you can find one) till it is falling off the bone. Add salt and garlic to taste while she's cooking.
Lift her out of the broth, let her cool enough so you can put your hands on her, and remove her skin and bones. Give the skin to whatever animal is giving you a baleful stare--it makes their fur shiny.
Shred the meat into bite-sized portions and put it back in the pot, then bring it all to a low boil--not a real rolling boil--just past a good simmer.
Take a cup and a half of self-rising flour (with some dried sage or thyme if you're feeling festive) and 3 tablespoons of shortening and moosh them together with your fingers until it is all crumbly. Then make a little hole in the center of the crumbly stuff and pour in 3/4 cup of milk. Mix it until it is just mixed--not too much.
Drop spoonsfull of the dough into the boiling pot. Let them boil for ten minutes, then generously pepper the tops of the little floating clouds, mix 2 tablespoons of plain flour with ~1/3 cup of hot water and pour it in under the dumplings and put the lid on the pot. Let it boil for another ten minutes, then take the lid off lay back your ears and eat.
This is our favorite comfort food.
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RE: Chicken & Dumplings - 7/9/2010 9:04:37 PM
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charity7
Posts: 98
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Quick fry your chicken
pour cream of chicken soup over itin frying pan(undiluted)\
place homemede dumplings on top or use biscuts, cover and do not open for at least 1/2 hour while on very low.
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The happiest people don't necessarily have the best of everything; they just make the best of everything they have
Life isn't about how to survive the storm, but how to dance in the rain!
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RE: Chicken & Dumplings - 7/12/2010 4:30:59 PM
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Eutychus
Posts: 12143
Joined: 4/11/2005
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When you say flour, it might help to be specific. APF or self-rising.
I think I was grown the first time I purchased any all purpose flour. AFAIK, my mom and grandmothers only had self-rising in their kitchens. I was also the first in the family to buy a biscuit mix (shame on me).
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RE: Chicken & Dumplings - 7/13/2010 12:23:04 AM
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danas_mom
Posts: 362
Joined: 6/17/2005
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Hubby is the one who makes chicken and dumplings here (and man, am I ever wanting some now!!! Thanks!  ). I know he throws a whole chicken into a big pot along with a couple of stalks of celery, about a half an onion, several baby carrots, some garlic, salt and pepper and two or three bay leaves, then covers the chicken with water (or gets as close as he can, depending on the size) and simmers it until the meat is cooked through. Then he takes everything out and lets the chicken cool and shreds it up. He uses a buttermilk biscuit recipe and makes biscuit dough, then rolls it pretty thin and cuts it up into squares. Add the dumplings to the simmering broth just a few at a time (no more than four or five at a time, wait for them to float up to the top before adding more) then add the shredded chicken and carrots back into the pot. Cook until dumplings are cooked through, they will thicken the broth as they cook.
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...work will be shown for what it is, because the Day will bring it to light. It will be revealed with fire, and the fire will test the quality of each person’s work. ~ 1 Cor 3:13
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