How to Make THE BEST Chicken & Dumplings EVER! I PROMISE Y'ALL.
CHICKEN AND DUMPLINGS RECIPE VOL. 1 COOKBOOK
Ingredients
BOIL A YOUNG FRYER CHICKEN
1 1/2 TSP. SALT
1/2 TSP. PEPPER
1 CHICKEN BOUILLON KNORR OR 1 TBSP. GRANULES
2 STALKS OF CELERY
1 ONION CHOPPED
MAKE 2 BATCHS OF DUMPLINGS (RECIPE PG.32)
2-10.5 OZ CANS OF CREAM OF CHICKEN
1 TSP. SALT
1/2 TSP. PEPPER
4 HEAPING TBSP. SELF-RISING FLOUR (WHITE-LILY)
1 CUP MILK
Boil chicken with salt, pepper, bouillon, celery and onion with breast down on medium/low for 1 hour. Take chicken out with two large spoons and place on platter. (Remove chicken from bones after it cools) discard bones and fat & celery from broth. Strain if desired.
Turn broth on and bring to a boil. Add cream of chicken, salt, and pepper. Stir well. Drop dumplings in to boiling broth. Stir carefully occasionally. Turn element down to lowest setting once all dumplings are in. Put a lid on pot for 10 minutes. Open and stir every 2-3 minutes to make sure dumplings do not stick to bottom of pot. Broth should thicken.
Mix flour and milk very well with a whisk and add to broth. Add chicken and mix. Dumplings should change texture when finished cooking they will look flatter. It should be ready 15 minutes after adding dumplings.
Dumplings
2 CUPS SELF-RISING FLOUR (WHITE-LILY)
3 TBSP. COLD SALTED BUTTER (IN THIN PIECES)
OR 1/8 CUP VEGETABLE SHORTENING
2/3 CUPS MILK (SOME USE BROTH BUT MAKES IT A
NOODLE TYPE OF DUMPLING)
In a medium bowl, combine flour, and shortening with a blending fork or pastry blender. Blend with fork until
shortening/butter is pea size. Add milk, a little at a time,
until all flour is combined. (Do not use buttermilk for
dumplings.)Flour counter surfaceby sifting with self-rising flour. Place dough on surface. Sift flour on top of dough.
Turn dough 7-8 times doubling it over and over. Use a
dough roller and roll out 1/4" high. Pick up whole sheet of dough. If it tears apart, knead more flour into it until it will
hold its shape when picked up. If the dough is too soft the
dumplings will tear apart while cooking.Use a pizza cutter
or sides of a fork (like mama) and cut dumplings into 1” x 1
½” strips. Flour dumplings.
To cook: Add dumplings to boiling chicken broth or cobbler fillings.
Dumplings will stick, turn temperature down to lowest
setting, cover and cook for 10-15 min. stirring frequently to
prevent sticking.
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