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Chicken & Turkey Forum Also duck, wild game birds etc...

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Old 02-10-2009, 05:35 AM
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Default Chicken and Dumplings

3 qt water
CHICKEN AND BROTH:
1 - 3 to 4 pound chicken; cut up
1 /2 t salt
1 small onion; sliced
2 stalks celery; chopped
1 clove garlic; peeled and quartered
1 bay leaf
4 to 6 whole parsley leaves
1 t coarsely ground black pepper
1 T lemon juice



DUMPLINGS:

2 c all-purpose flour
1 T baking powder
1 1/4 t salt
1 c plus 2 T milk

Bring water to boil in a large pot. Add the chicken, 1 teaspoon salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce heat to simmer and cook the chicken, uncovered for 2 hours. The liquid will reduce by about 1/3. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the veggies and floating scum. You only want the stock and the chicken, so toss everything else out. Pour 1 quarts (6 cups) of the stock back into the pot. You may want to use a smaller pot than you used before. Add coarsely ground pepper, the remaining 1/2 teaspoon salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings. For dumplings: Combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5 - 10 minutes.
Roll the dough out onto a floured surface to about a 1/2-inch thickness. Cut the dough into 1/2-inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20 - 30 minutes until thick. Stir often. While the stock is thickening the chicken will have become cool enough to handle. Tear all the meat from the bones and remove and discard the skin. Cut into bite-sized pieces and drop into the pot. Continue to simmer the chicken and dumplings for another 5 - 10 minutes, but don't stir too often so the chicken pieces stay a nice size and don't fall a part. When gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of veggie and bread, if desired
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Old 02-10-2009, 07:58 AM
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mmmmm MMMM! I love this dish, and your recipe couldn't be simpler! I'll try it before the winter is over.

Thanks, Jeff!

Lee
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Old 02-10-2009, 07:15 PM
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DW loves making this, I will show it to her to compare notes, LOL.
Thanks!
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Old 02-10-2009, 08:16 PM
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Talk about comfort food!! Thanks!


Barb
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Old 02-12-2009, 12:34 PM
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I don't think I've ever made a good chicken and dumplings. My dumps are more like pucks, hard solid pucks. Listening to Melinda Lee on her radio show, she had a caller telling her they made EmLa's c/ds and they were totally awful. ML wasn't surprised. She emailed hers to the caller now I'm wondering how good they were. I sense there is a secret in doing these properly.
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Old 02-12-2009, 01:40 PM
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Quote:
Originally Posted by NOlonger@DC View Post
I don't think I've ever made a good chicken and dumplings. My dumps are more like pucks, hard solid pucks. Listening to Melinda Lee on her radio show, she had a caller telling her they made EmLa's c/ds and they were totally awful. ML wasn't surprised. She emailed hers to the caller now I'm wondering how good they were. I sense there is a secret in doing these properly.
yup there is..dont over worked your dumplings

if you want, when you mix up your dough,either add a little more milk or take away a little bit of flour... your dough will be wet, drop it with ice cream scoops into boiling soup... cook the same way
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Old 02-13-2009, 01:34 PM
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good idea.
one thing [I watched a new to me] show called Emeril Green the other day.
he was making biscuits on the show and told the young lady new cook that you will make tough biscuits if you overwork the dough after adding the liquid, so work the dough then add the liquid is what I got out of it
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