Mamas Chicken N Dumplings Recipes

HOMESTYLE CHICKEN AND DUMPLINGS

Steps:

• Rinse and clean out chicken and place in a large pot. Add 6 cups water and 2 cups chicken broth. Sprinkle the top evenly with salt and pepper. Cover with a lid and bring to a boil. Reduce heat to medium and let cook for 1 to 1-1/2 hours until chicken is cooked all the way through and tender when poked with a fork. Remove the chicken from the pot and set aside to cool. Once cool, remove chicken from the bone, discarding bones and skin.
• Leave the broth in the pot on medium heat and add 2 cups milk and 2 cups chicken broth. Bring to a simmer. In a jar with a lid, make a roux by combining 6 tablespoons all-purpose flour with 2 cups water. Shake well then whisk into the liquid in the pot. This will thicken the soup.
• To make the dumplings, place the self-rising flour in a large bowl. Cut in the shortening with a pastry blender or by pulling two knives in opposite directions through the flour and shortening. Add 1/2 cup chicken broth and 1/2 cup whole milk. Stir with a spoon or mix with your hands until well combined. Turn half of the dough out onto a lightly floured surface. Roll to 1/8-inch thickness and cut into strips that are 1-inch wide by 3-inches long. Put strips on a pan and repeat process with remaining dough. Drop dumplings into the simmering liquid. Gently press down on dumplings with a large spoon so they are submerged in the liquid, but do not stir. Cover and allow to cook for 10-15 minutes. Reduce heat to low and stir in chicken. Allow to cook until thickened, about another 10-15 minutes. Season generously with salt and pepper.

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.

MAMA'S CHICKEN 'N DUMPLIN'S

Steps:

• 1. Place chicken in water in a large deep pot over medium high heat. Add salt and pepper, and a couple of chicken bouillon cubes if you have them. Be sure chicken is just barely covered by the water. Bring to a boil, cover, and simmer for 40 minutes. Carefully scoop chicken pieces out of water with a large pierced spoon, and place them in a foil-lined baking pan. Keep warm in a 200-degree oven.
• 2. Bring remaining broth to a boil, and reduce volume by about 1/3. Lower heat to a simmer. Stir together Bisquick and milk to make a thick dough similar to drop-biscuits. Do not knead or roll out. Drop by spoonfuls onto simmering broth. Cover and simmer for 10 minutes. Uncover and cook a little longer until dumplings glisten and appear done.
• 3. Place chicken pieces in a large serving dish. Carefully spoon dumplings and sauce over chicken pieces. May sprinkle with parsley if desired. There shouldn't be any leftovers of this dish!

MAMA'S CHICKEN N DUMPLINGS

Steps:

• 1. Boil the chicken breast in a Dutch Oven, salt, pepper. I use the bone in chicken breast; I think it makes a better broth. Turn the chicken with a fork. I use only one chicken breast since it is just my husband and I at home now. You can add more if you like. Make sure the chicken is cooked before taking it out to cool. After cooling, pull the chicken off the bone and set aside. Save the broth that the chicken was boiled in but get the lumps of fat out with a spatula or drain it. Place back in pan.
• 2. While chicken is cooling. Follow the directions on the pie crust mix. Flour really good some wax paper or cutting board and place pie crust on it. Cover with a lot of flour. Roll out with a rolling pin and cut to desired strips.
• 3. Turn the broth back on to med. or high and let it boil, stir in soup and then while broth is boiling pretty good drop in the dumplings that you have cut. Take your time, then after they have become dumplings, turn the heat down and add the chicken, salt and pepper to taste. Do not put a lid on this while dumplings are cooking. When everything is cooked add the lid if you wish. Serve over rice.

MAMA'S HOMEMADE CHICKEN & DUMPLINGS

Steps:

• Combine the chicken, onion, carrots, & celery in a large pot. Season to taste.
• Add the chicken broth plus water (if needed) to cover. Bring to a boil, reduce heat, and simmer covered for 45-60 minutes or until the chicken is tender. While the broth is simmering, prepare the dumplings (recipe below).
• Remove chicken & vegetables from broth. Discard the skin & bones & chop the remaining chicken; set aside.
• Ever so gently, add the dumplings to the broth. Simmer about 20 minutes, or until tender.
• Stir the chicken into the broth. You can add the vegetables from earlier back into the broth at this time too, if desired. I usually opt to not add the vegetables back into mine - personal preference. Cook for an additional 10 minutes on low. Serve.

MAMA'S CHICKEN AND DUMPLINGS

Steps:

• Boil chicken in broth and water until fully cooked, remove chicken from pot and chop in to bite size pieces and return to the pot. Add Carrots, potatoes, onion, garlic, celery, peas to the pot bring to a boil and simmer until veggies are tender.
• Meanwhile in a bowl combine dumpling flour, baking powder, salt , cut into this mixture the shortening until crumbly then add milk. Mix until you get a good dough, if it's too sticky add a pinch more or flour, too dry add a drop more of milk.
• When veggies are just going tender drop the dumplings into pot (we make balls and toss em in but by the spoonful works too) Let suimmer for 20 mins until dumplings are cooked through.
• Take about 1 cup of broth from the pot and wisk it with the remaining flour then return to pot bring back to boil, stir until it thickens and serve.
• Makes about 12 - 1 cup servings (actually a bit more so don't feel bad when you sneek a little more from the pot :)