Julieanne Ratliffs Chicken And Dumplings Recipes

LIZZIE'S CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Put the hen, breast side down, in an 8-quart stockpot and add water to within 2-inches of the top of the pot; this will vary according to the size of your pot, but the hen should float clear of the bottom of the pot and be covered completely. Add the salt and pepper. Bring the water to a boil and reduce the heat to a simmer. Cover the pot and cook for 2 hours, or until the chicken is tender and the drumstick joint twists easily. Allow the chicken and broth to cool slightly, and then remove the hen to a colander.
• Strain the broth into a very large bowl. Cover the broth and place in in the refrigerator. When the fat solidifies on the top of the broth, remove and discard it. Remove the chicken from the bones and cut or shred the meat by hand into small pieces. Set aside 2 cups of the broth and refrigerate or freeze the rest for another use. (Leftover broth may also be frozen in individual containers to be used another time.)
• For the dumplings: Heat 2 quarts of the defatted chicken broth in a 3-quart saucepan. While it heats, put the flour in a medium bowl. Dissolve 1 teaspoon salt in 3/4 cup water and stir the mixture into the flour to make a stiff dough. Turn the dough out onto a heavily floured surface and knead until smooth, 1 to 2 minutes. Heavily flour a rolling pin and roll out the dough very thin (you can also divide the dough into 4 portions and roll each portion separately, which will give you thinner dumplings). With a very sharp knife or pizza cutter, cut the dough into 2 by 4-inch strips.
• When the broth reaches a rolling boil, add some of the strips of dough. Reduce the heat to a simmer, cover the pot and bring back to a boil. Continue to add the dough strips in batches, always raising the heat to bring the broth back to a rolling boil before dropping in more dough strips and reducing the heat to simmer before covering the pot again. Sprinkle in the salt and pepper to taste. Add the 2 cups of cooked chicken, heat and serve.

CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.
• In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.
• For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.
• Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.
• Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

MOMMA'S BEST CHICKEN AND DUMPLINGS

Steps:

• Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
• Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
• Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
• Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
• Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
• Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
• Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.

JULIA'S SIMPLE CHICKEN & DUMPLINGS

Steps:

• Place all listed ingredients into stock pot and add just enough water to cover chicken.
• Simmer for approximately 40 minutes or until chicken parts easily from bone.
• Reduce heat to low.
• Remove chicken from pot and allow to cool.
• Separate meat from bones, divide into bite-sized pieces, and set aside.
• Discard bones.
• In a medium bowl, combine flour, water, salt and pepper for dumplings and mix well.
• Dough should be well-defined, barely sticky, and easy to handle by hand: If it is too sticky, add more flour, or if it is crumbling, add more water.
• Turn dough out onto a lightly floured surface and roll with a rolling pin to 1/8" thickness.
• Return chicken stock to a simmer and add chicken.
• With a sharp knife, cut dumpling dough into stips approximately 1" x 3".
• Add strips to simmering stock, stirring as you add them to keep them from sticking to each other or to the pot.
• Continue to re-roll the dough as needed, cutting dumpling strips and adding them to the stock until all dough is used.
• When stock turns an opaque yellowish-white color and thickens, add milk and stir.
• Add salt and pepper to taste.
• Excess may be frozen in a tupperware container or a doubled ziplock-type container for up to a month.
• Feel free to add up to 2 cups of water for more stock or to even up to double the amount of dumplings to accomodate your needs or tastes.

JULIEANNE RATLIFF'S CHICKEN AND DUMPLINGS

Steps:

• Coarsely chop half of the carrots and celery and add to a 6-quart saucepan with a tight fitting lid along with chicken, parsley, chives, rosemary, garlic, onion, bay leaf, 2 1/2 teaspoons salt, and 1/4 teaspoon pepper; add 12 cups water. Bring to a boil, then reduce heat to a simmer. Cook until chicken begins to fall off the bones, 1 to 1 1/2 hours. Turn off heat and let cool 1 hour.
• Remove chicken and strain broth into a large bowl. Discard bones, skin, carrots, celery, and herbs. Coarsely chop chicken; set aside half of the chicken and reserve any remaining chicken for another use. Cut remaining 3 carrots and 3 ribs of celery into 1/2-inch pieces. Return broth to 6-quart saucepan and place over high heat, add chopped carrots and celery; season with salt and pepper. Bring to a boil, then reduce to a simmer.
• Meanwhile, in a large bowl mix together flour, baking powder, and 1 teaspoon salt. Cut butter into flour mixture using a pastry blender or fork. In a small bowl, whisk together milk and egg. Add to flour and butter mixture and stir until a moist dough forms.
• Using a tablespoon, drop spoonfuls of dough into the simmering broth and cover. Cook until dumplings are cooked through and a skewer inserted comes out clean, 12 to 15 minutes. Stir in reserved chicken, peas, and corn, and cook until heated through, about 5 minutes. Serve immediately.

FAMILY REUNION CHICKEN AND DUMPLINGS

Steps:

• Place the chicken in a large pot at least 7qt. I use my gumbo pot. This recipe makes exactly 5 quarts and you want a little room. Cover the chicken with 4 quarts of water. Add bay leaves, salt, pepper, poultry seasoning, one of the onions quartered, and 3 celery stalks cut into large pieces. These will cook to the point of mush and be discarded later. Put the lid on and boil on medium heat( on my electric stove it is #5) for exactly one hour. Occasionally check to make sure it is at a medium boil and move the chicken around in the pot.
• When the hour has passed turn off the heat, take off the lid and let it cool down for about 15 minutes. Then remove the chicken to a large bowl. Drain off any broth back into the pot. Cut the chicken down the center and open it up so it may cool. Set aside.
• Next I strain the broth. I like to have a nice clean broth free of bay leaves, bones, skin etc. If you notice any chicken skin stuck to the pot please remove it. Throw it all out including the mushy onion and celery .Pour your nice broth back into the pot. Chop your remaining onion and celery into nice, pretty small pieces. Add it to your broth, put the lid back on and boil on medium heat while you are making your dumplings.
• Now is a good time to clean up your mess. Once clean, you will need a nice floured surface about as long and wide as your rolling pin. If you don't have a rolling pin you can use a glass. The area should be about 15x15.
• In a large mixing bowl add your 5-cups of flour. Make a well in the middle and pour in the 2 cups of milk. Mix well with a fork until all of the flour is moistened and you can make it all stick together in a dough ball. It is better to have a little dry flour in the bowl than to have dough that is too wet. If you really think you need to add milk do it by spoonfuls. Plop the dough out onto your floured surface, roll it around so that the bottom of the dough gets floured and then flip it over and roll the top around in the flour. Use your rolling pin or glass to roll the dough out. If it sticks just sprinkle a little flour on the sticky spots. Roll it out to a 1/4 inch thickness which should cover about a 15x15 area. Push in any raggedy ends. Use a knife to cut the dough into about 1 1/2 inch strips to have nice big dumplings like mine (pictured) or smaller if you like.
• At this point take the lid off of the pot. The broth should be at a medium simmer--you need to see bubbles before adding your dumplings. Now cut each strip of dough into 1 inch squares. Throw each dumpling in the pot as you cut it. After each row stir the pot. Continue until you have cut all of the dumplings.( It is good for the dumplings to be coated with the extra flour, don't shake it off. This adds thickness to the broth.) Stir well making sure all of the dumplings are separate.Put the lid on and lower the heat. You want a low simmer.
• Now it is time to remove the chicken from the bone. Separate the breast meat into medium sized chunks.Everything else usually comes off in bite sized pieces. Please make sure you are free of bones, fat and skin. By the time you have all of the chicken removed it is time to add it to the pot.
• Remove the lid and add the chicken .Then add the cream of chicken soup, butter and parsley. Stir well. You may think your broth looks a little thin. Don't worry, it thickens upon standing. First you need to cook your chicken and dumplings a few more minutes now that everything is in the pot. I like to taste test about now and I usually add a little more salt, pepper, and poultry seasoning to suit my taste. Let this sit on the stove uncovered over very low heat for about 15 minutes. Then turn off the heat completely and let it sit for another 15 minutes. This is when it really thickens up for you. When it is cool enough and thick enough ---eat up!