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RE: Chicken & Dumplings - 7/23/2010 2:14:53 PM
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Kath
Posts: 16190
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quote:
Does anyone else have any more Chicken & Dumpling recipes that they want to share?
I wish I would have seen this thread sooner.
This is online, but it's the recipe I use from of the Betty Crocker recipe book. I like them a lot. It looks pretty much like Kate's recipe, except she uses self rising flour and this isn't. The parsley makes them look pretty. :)
Betty Crocker
1 1/2 cups Gold Medal® all-purpose flour
1 tablespoon parsley flakes, if desired
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
3/4 cup milk
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RE: Chicken & Dumplings - 11/18/2010 3:26:12 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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. . . So, it's been a little over 4 months since I first started this thread.
Since then, I've made chicken & dumplings many times, so far. 
After all was said and done and at Brent's request, I use his mother's recipe for the dumplings; which is flour, salt, baking powder and some of the chicken stock rolled out, cut into strips and put in the pot with the cooked chicken and its stock (of which, the stock has come to a rolling boil). After all the dumplings are added, I cover the pot and gently boil for about 15 minutes.
My new question:
Would this type of dumplings freeze well, or would freezing muck up the awesome dumplingness of everything?
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RE: Chicken & Dumplings - 11/18/2010 7:37:29 PM
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Ps103
Posts: 13114
Joined: 4/16/2005
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I am almost positive that rolled dumplings freeze well--just keep the air away from them.
I think if I were freezing them, I would use one of those vacuum bags to get all the air out.
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RE: Chicken & Dumplings - 10/1/2011 2:06:12 PM
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WhiteRoseBlessings
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. . . I'm perusing the Home & Garden thread looking for another thread that I started. I came across this thread again, and thought I'd give y'all an update.
Kate, I haven't tried the vacuum bags yet. The dumplings freeze quasi-o.k. in Ziploc containers (not bags) . . . but they seem to be watery and not the same consistency as when they're fresh.
I think I'll probably forgo trying to freeze chicken & dumplings and just continue to make them fresh. If I need to leave home for any length of time, Tex will just have to go without one of his favorite meals for a while.
*~*~*~*~*
On average, I've been making chicken and dumplings anywhere between 2-3 times each month.
And I've modified Tex's mother's recipe and have made it my own:
My preferred way of making them is actually a two day process (actually 2.5, if I'm starting with frozen chickens, as the night before Day 1, I take the chickens out to thaw).
Day 1
Boil two chickens (yep, 2 of 'em) till the meat starts falling off the bone (about 45 - 60 minutes).
Separate the meat from the stock and refrigerate both overnight.
Day 2
Skim off all of the chilled fat from the stock. Strain the stock and discard any bones, etc.; save any meat.
Reserve about 2 cups of chilled stock (to be used later when making the dumplings)
Add 3-5 stalks of celery to the stock, put the stock pot on the stove and bring to a boil
While the stock is boiling, separate the chicken meat from the bones, skin and any other fat.
Retrieve the boiled celery and discard.
Tear the pieces of meat into bit-size pieces and add to the stock.
Add enough black pepper to cover the surface of the stock. Add about half as much sea salt.
Bring to boil.
In the meantime, make the dumplings:
In a bowl, mix together:
~ 2 cups of unbleached flour
~ 1.5 tsps. baking powder
~ A couple / few shakes of sea salt
~ About 1 tablespoon of ground oregano (or 2 tablespoons dried herbs of your choice)
To the dry mixture, add:
~ 2 eggs, beaten
~ 1 - 2 tablespoons unsalted butter
~ Enough chicken stock to make it easy to mix everything (the dough will need to be somewhat sticky). Add any remaining reserved stock back into the stock pot.
Mix dough thoroughly (but not too much).
Turn dough out onto floured surface (I cover my counter with waxed paper, with the edges taped down with masking tape . . . makes cleanup a lot easier).
Sprinkle some flour onto the dough mixture and rub over the surface of the rolling pin.
Gently roll dough out to desired thickness, cut into strips (and then the strips into pieces). Roll the dough from the center, outward only; do not roll "back and forth".
Drop pieces of dough in heavily-boiling stock. Stir frequently through this repeated process.
After all of the dough has been put into the stock, cover the stock pot with a lid and continue boiling for 10 more minutes, stirring occasionally.
Allow food to cool off for a few more minutes before serving.
*** It's easier (and uses less time per day) if I make this a two-day process. I have also done the entire thing during one day; but that requires that I boil the chicken the very first thing in the morning of the first day so that the stock has time to cool thoroughly by the time I start making dinner (so the fat congeals completely).
I also have made this without refrigerating the cooked chicken or the stock . . . but I don't care for this as (a) the meat is hot to handle and (b) I can de-fat the chicken stock more thoroughly when the fat is chilled.
BTW, I believe our stock pot hold 6 quarts.
Because I make chicken & dumplings so often, there's actually a space on the bottom of the refrigerator that is reserved for the stock pot (or crock pot, since I also make a lot of crock pot meals).
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*** Please click HERE to read my final blog post in Teton Rambler ***
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