Texas Rancher Chicken N Dumplings Recipes

TEXAS STYLE CHICKEN AND DUMPLINGS

Steps:

• Stew chicken in a large pot, barely covered with water and chicken broth.
• Add seasonings.
• Make dumplings while chicken is cooking.
• Combine all ingredients, adding enough flour to make a soft dough.
• Roll out on floured board, cut dough in strips about 1X2 inches.
• Remove chicken from from broth.
• Combine ingredients for gravy together in a saucepan.
• Heat until thickened and add to chicken liquid.
• Drop in dumplings while boiling and cook covered 10 to 15 minutes.
• Add chicken and serve with cranberry sauce.

BETTER THAN CRACKER BARREL® CHICKEN 'N DUMPLINGS

Steps:

• Place chicken and 1 pinch salt in a large pot; cover with water. Bring to a boil, skimming any scum off the surface with a slotted spoon. Add lemon, celery, onion, and carrots. Simmer broth over medium heat until chicken starts to fall off the bone, about 1 hour.
• Discard lemon. Remove chicken from the pot; let cool.
• Place flour, salt, and pepper in a large bowl. Make a well in the center. Ladle in 2 to 3 scoops of hot broth. Mix in flour with a spoon until dough comes together into a ball.
• Turn dough out onto a floured surface. Knead carefully until smooth. Roll out into a large rectangle; cut into small rectangular dumplings.
• Drop dumplings one at a time into the simmering broth. Cook, stirring occasionally, until tender, about 30 minutes.
• Bone chicken and chop into pieces. Add to the pot; cook until heated through, about 5 minutes.

GRANDMOTHER'S CHICKEN 'N' DUMPLINGS

Steps:

• Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.