Bigthicketchickenanddumplings Recipes

BIG THICKET CHICKEN AND DUMPLINGS

Steps:

• Place whole chicken and water into large pot or dutch oven.
• Add poultry seasoning, garlic powder& pepper.
• Bring to boil and reduce heat to medium.
• Cook chicken for about 1 hour or until tender.
• When done, carefully remove chicken from pot; set aside to cool.
• Remove 2 cups of stock and set aside to cool.
• Add celery, onion, carrot and bouillon cubes to remaining stock and continue to cook on simmer.
• While chicken is cooling, prepare dumplings.
• Into large mixing bowl, combine flour, baking powder, poultry seasoning and salt.
• Add margarine and combine until mixture is coarse and crumbly.
• (use a hand mixer) Add eggs and cooled chicken stock (be sure your stock has cooled to"just barely warm") then stir by hand to form a dough.
• Turn out onto floured surface and knead slightly until smooth.
• You may need to divide dough in half and only roll out half at a time.
• Roll out to approximately 1/8-inch thickness.
• Using a sharp knife or pizza cutter, cut dough in vertical strips about an inch wide.
• Then repeat the process, cutting horizontal strips, which will give you little square dumplings.
• Return chicken stock to a boil; drop dumplings in, a few at a time, as quickly as possible.
• Cook about 15 minutes, stirring occasionally to prevent dumplings from sticking to bottom of pan.
• When done, remove from heat and cover pan.
• Remove skin and debone cooled chicken.
• Cut into bite size pieces then fold into hot dumplings & broth.
• This recipe will serve a family of 4 two main course meals.
• Leftovers can be frozen.

TIM MCGRAW'S CHICKEN AND DUMPLINGS

Steps:

• Boil chicken, adding salt to taste. When tender, pull chicken from the bone and return to the broth.
• Pour flour into a bowl - cut the crisco into the flour until crumbly. Arrange flour mixture in the bowl evenly leaving a hole in the middle. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits).
• Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares.
• Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.
• Allow the dumplings to thicken the broth until it is a creamy consistency.

ULTRA LOW FAT OLD FASHIONED CHICKEN & DUMPLINGS

Steps:

• To prepare chicken with broth:.
• Spray large pot with non stick cooking spray. Add chicken pieces and brown. (I prefer to cook chicken breasts whole & cut after they are cooked.).
• Add chicken broth, water and all ingredients.
• Simmer 30 minutes over low heat, uncovered.
• To prepare dumplings:.
• Beat combined egg whites and cottage cheese with mixer. (The lumps will not go away until cooked.) Add water and salt and mix well. Add half the flour and mix by hand, mix well and add remaining flour and mix.
• To cook dumplings:.
• Bring chicken broth to a rolling boil. Using a tablespoon of dough at a time, drop dumplings into boiling stock. After all dough has been dropped in, reduce heat, cover and cook for 15 minutes. If a thicker, richer broth is desired, uncover and cook longer. (Optional, serve sprinkled with Molly McButter.).

CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
• Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
• Remove chicken and let stand until cool enough to handle.
• Remove skin from chicken and tear meat away from bones.
• Return meat to soup; discard skin and bones.
• Add more salt and pepper to taste, if desired.
• Return soup to a simmer.
• In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
• Drop by tablespoonfuls into simmering soup.
• Cover and simmer for 15 to 20 minutes.
• Serve immediately.
• Yield: 4 to 6 servings.
• *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.

BETTER THAN CHICKEN AND DUMPLINGS!

Steps:

• Combine the first 6 ingredients and bring to a boil. Reduce heat to simmer. Cook until chicken is done.
• Remove from broth and cool. You will use 2 c of this broth in the preparation!
• Remove from bones if needed.
• Saute the vegetables, except peas in a little butter or oil, until soft.
• Melt the 1/4 cup butter and pour into the 9x13 dish, to grease the bottom.
• Cut or tear the chicken into pieces and place on top of the melted butter.
• Mix flour and milk; pour over chicken.
• Mix soup, 2 cups of the broth, the sauteed vegetables and peas (if using).
• Pour over the top.
• DO NOT STIR!
• Bake at 400 degrees for 30-35 minute or until top is brown.
• ***.
• To make this realy fast use Rotisserie Chicken and canned Broth!(2 cups).