Dude! I made chicken and dumplings!!!

[Inchworm]

:woohoo:

It ain't Cracker Barrel but by gosh it's chicken and dumplings!

I'm so proud :D

*poofs out chest*

:woohoo:
:hi:

[elleng]

1. Congrats, 'worm,

but could you tell us a BIT more, please????

:rofl:

[Inchworm]

3. Hehe- I was eating

:blush:

It was yummy but I see areas I can doctor. I haven't had chicken and dumplings since about 1990 at a dive truck stop in Indiana, so I used a recipe from almanac :P
_________________

1 whole fryer chicken or hen
4 to 5 bay leaves
salt and pepper, to taste
4 to 6 tablespoons butter
pepper, to taste
Dumplings:

1 teaspoon salt
1/2 cup oil
3/4 cup water
2 small eggs
3 cups flour

Wash the chicken and place into a large Dutch oven. Cover well with plenty of water and add bay leaves. Add salt and pepper, and the butter (the more butter, the richer the dish). Bring to a boil over medium-high heat, and cook, uncovered, until the chicken is well done, about 1 hour.

Remove the chicken from the broth. Discard the bay leaves. When the chicken has cooled, remove the meat from the bone and return the deboned chicken to the broth. About 1/2 to 3/4 pot of broth should remain.

For dumplings: In a large bowl, mix together the salt, oil, water, and eggs. Slowly add the flour to the mixture, blending it constantly with a fork. Stir only long enough to mix the dough.

Turn the dough out onto a floured board. Pinch the dough in half, and roll out until thin, about 1/4 inch. Slice the dough into 1/2-inch-wide strips, and cross-slice into pieces 4 to 8 inches long, for ease in handling.

Bring the broth and chicken back to a boil, and pepper well to taste. Drop the dumpling strips into the boiling stock. Boil approximately 20 minutes, uncovered, stirring occasionally to prevent sticking, until the dumplings are done (they'll be puffy). Most of the broth will be absorbed. Serve with red pinto beans and corn bread.
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After eating.. I need to improve on the liquid and skr00 slicing up dough. I'm gonna spoon it in next time. I'm glad noone was watching me during that fiasco :rofl:

I just got a li'l excited waiting for it to cool and had to share :D

:woohoo:

:9

[grasswire]

5. congratulations and a hint

After the chicken comes to a boil, turn it down to simmer. That will make the meat more tender than boiling 'til done.

Also, you could add more "aromatics" to your liquid. A chopped onion, carrots, celery leaves, some parsley -- all of those will fill the broth with flavor.

Good for you!!! Hooray!

[Tangerine LaBamba]

11. White cooked chicken.............

An old Chinese cooking technique, best done if the chicken is cut into pieces.

Do it just as specified here, bring to a boil, cover, remove from from the heat, and let it sit for an hour or longer.

Perfectly moist chicken, very nice stock, and an energy-saver, as all chicken cooking methods were meant to be ....................

[troubleinwinter]

10. INDIANA

The BEST chicken and dumplings I ever had in my life was made by a friend from Indiana about 25 years ago. He made it as his gramma & mama made it. He made those rolled, cut dumplings too, but cut into cockeyed rectangles, = diamond shapes about 1" x 2".

I am soooo glad to have the recipe for the dumplings, as he is gone now.

[supernova]

2. What kind of dumplings and what kind of gravy?

:9 :9

[Inchworm]

4. Not sure really

posted recipe above.

Yes. I need to thicken the gravy and add some spicy to the dumplings.

:9

[Phoebe Loosinhouse]

6. Dumpling schism- noodle type or soft steamed biscuit type?

I have to say I'm one of the steamed biscuit type - big soft fluffy pillows floating on chicken and vegetables in broth.

They are both great and they both have their fan clubs. It's too bad that they share the same name for such a dissimilar end result.

[Inchworm]

7. I posted recipe above - guessing I made the schism type

:D

The noodle-like dumplings were in the broth rather than on it. Some were pillowy because they stuck to the table, my hands, spatula, parchment paper. and ended up wads of goodness. I'll work on that part hehe

:hi:

[Phoebe Loosinhouse]

8. One can fall on either side of the schism and both are great!

:hi: It's just odd that 2 completely different dishes can be called the same thing - that's the only point I was making.

I guess the "Barbecue" argument/discussion is similar. Defined very differently by different regions.

[Inchworm]

9. Hehe

I caught that. I was attempting to me funny :D

I'm all fat and lazy now

:)

[Tesha]

12. Another success!

Yea!!!!! Well done! And another excellent meal was made!!!

in case you're at all calorie conscious
I have a lower fat/carb option for the next time you make the biscuits..

2C flour
1T baking powder
1/2 t baking soda
1/2 t salt
1 C low-fat buttermilk (I use soured milk)
3T canola oil

and if you're making this as a sweet for a dessert biscuit - add to your taste...
1/4 sugar
2T vanilla

do not overmix, just moisten the dry ingredients

bake at 425 on oiled sheets or drop by spoon onto your lovely chicken and gravy