OLD FASHION CHICKEN AND DUMPLINGS
|2 tablespoon Margarine|
|1 cup Celery chopped|
|1 cup Onion chopped|
|1 teaspoon Poultry Seasoning|
|2 teaspoons Onion powder|
|1 tablespoon Garlic powder|
|1 teaspoon Ground white pepper|
|1 Teaspoon Freshly ground pepper|
|2 tablespoons Brown sugar|
|2 tablespoons Paprika|
|2 tablespoons Salt|
|2 whole Chicken whole|
|1 Cup Self raising flour|
|1 Cup All purpose flour|
|1/2 Cup Lard|
- Preheat oven to 350 degrees. Mix 2 tablespoons paprika, 2 tablespoons brown sugar and 2 talble spoons salt together. Cut up one of the chickens and place it tightly in a 13×9 Pyrex dish. Melt 2 teaspoons margine and brush on the skin of the chicken pieces. Liberally coat the chicken with the paprika/sugar/salt mixture from above. Pour in 2 cups of water in the dish and place in the oven for one and 1/2 hours or until done by meat thermometer. Allow chicken to cool enough to handle. Strip skin and bones from chicken and toss out. Place meat in refrigerator while proceeding. Save the drippings to be added below. In a large stock pot put the remaining tablespoon of margarine and the cup of chopped celery and onions. Sauté the mixture until the onions are soft. Add the drippings, the white and black pepper, onion powder, garlic powder poultry seasoning ( add extra Sage if you like). Mix well. Add water until the pot is 3/4 full. Heat to boil. Cut up the other whole chicken. Add to the boiling broth and simmer for 45 minutes. Strain the chicken out of the broth. And allow to cool before striping meat from the skin and bones. Discard bones and skin. Cut meat to chunks and add to bowl of the first chickens meat in refrigerator. Replace in refrigerator. In a large bowl mix the cup of self rising flour with the all purpose flour. And a dash of salt and mix well. With clean or gloved hands, mix the lard in to the flour until well mixed. Now, slowly add ice cold water until you can form a dough ball. Turn dough out on a floured surface and roll flat to about 1/4 inch flat. Dust the top with more flour and then use a pizza cutter to cut the dough in roughly 1×1 squares or larger if you like. Bring broth back to a boil and slowly add the squares to the both so they don’t stick together. The bisquets will float to the top, cook for 30 minutes or until the bisquets sink. If the soup is not very think add more flour mixed in to thicken. Now finally add your bowl of chicken from the refrigerator. Cook for 15 minutes stirring occasionally and serve!
Calories 221 calories, FatContent 13.0346229831136 g, CarbohydrateContent 24.281549107567 g, CholesterolContent 8.11458333333333 mg, FiberContent 2.84629717112066 g, ProteinContent 3.01982962451729 g, SaturatedFatContent 4.19274338351841 g, ServingSize 1 1 Serving (55g), SodiumContent 162.48851710742 mg, SugarContent 21.4352519364464 g, TransFatContent 0.606131679831773 g
ROLLED DUMPLINGS RECIPE | ALLRECIPES
Provided by: Jessica
Categories: Chicken and Dumplings
Yield: 6 to 8 servings
|2 cups all-purpose flour|
|2 teaspoons baking powder|
|1 teaspoon salt|
|⅓ cup shortening|
|½ cup milk|
|2 (14.5 ounce) cans chicken broth|
- Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
- Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling chicken stock. Cover tightly and boil gently for 8 to 10 minutes.
Calories 225.7 calories, CarbohydrateContent 28.4 g, CholesterolContent 1.4 mg, FatContent 10.5 g, FiberContent 1 g, ProteinContent 4.3 g, SaturatedFatContent 2.7 g, SodiumContent 479.4 mg, SugarContent 0.9 g
CHICKEN AND DUMPLINGS RECIPE – FLAT DUMPLINGS JUST LIKE CRACKER …
Provided by: Back to the Cutting Board
Total time: 2 hours
Prep time: 90 minutes
Cook time: 30 minutes
Yield: 4 servings
|1 large (4-5 lbs.) fryer chicken (sometimes called a Hen), neck and gizzards removed|
|1 large onion, peeled and cut in half|
|3 medium carrots, cut into large pieces|
|3 stalks of celery, cut into large pieces|
|1 tsp. kosher salt, or to taste|
|1/2 tsp. pepper or 1/2 tbsp. peppercorns|
|Fresh herbs of your choice (optional)|
|3 cups cake flour or White Lily flour*|
|3/4 tsp. baking soda|
|3/4 tsp. salt|
|4 1/2 tbsp. shortening*|
|1 cup milk|
- Place the chicken, onions, carrots, and celery in a large stockpot and cover with water. Add about a teaspoon of salt and a big pinch of pepper or handful of peppercorns. Feel free to add several stalks/leaves of fresh herbs (no need to chop), like parsley, thyme, oregano, or sage. Bring to a boil, then reduce heat so water maintains a gentle simmer. Cover and cook chicken for at least 1 hour or until cooked through (about 165 degrees).
- Tip: I recommend making the dumplings the night before. They can sit out, loosely covered with a tea towel or plastic wrap until you’re ready to begin cooking. Mix flour, baking soda, and salt together in a bowl. Cut shortening into flour mixture with your fingertips until it resembles small peas. Add milk — 1/4 cup at a time, you may not need a full cup — and stir until a ball of dough just begins to form, being careful not to over-mix.
- Divide the dough into two equal halves, loosely shaped into rectangles. Roll each half of the dough out onto a floured piece of waxed paper or parchment paper. Roll about 1/4 inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. Allow the strips to rest and harden for at least 3 hours or overnight.
- Once the chicken is done, remove it from the broth and let it cool. Remove chicken from the bone (this shouldn’t be hard, it should be falling off pretty easily at this point) and shred into medium-sized pieces, discarding bones and skin.
- Pour the chicken broth through a fine-mesh sieve lined with cheesecloth (you can improvise with a coffee filter or paper towel), discarding vegetables. Reserve 8 cups of broth for the dumplings. Refrigerate or freeze the rest to use for another recipe. It’s much more flavorful than the chicken broth you buy at the grocery store.
- In a large pot or dutch oven over medium heat, bring the broth to a very gentle simmer. This can be a bit tricky depending on your stove because you don’t want the broth to get too hot or the dumplings may come apart. You should be able to see lots of tiny bubbles rising below the surface of the broth, but they don’t need to be breaking through into a full simmer yet.
- Drop in the dumplings, one at a time, and give the whole pot a gentle stir after every 5 or so dumplings. This will help keep them from sticking together. After all the dumplings have been added, continue to cook on medium, stirring regularly, for 7-10 minutes. At this point, the broth should have started to thicken and get more white/opaque as the dumplings cook down.
- Reduce heat to low and gently stir in your shredded chicken. Cover and continue cooking on low until thickened to your liking, about 20 to 30 minutes. Season generously with salt and pepper and serve immediately.
How do you make the perfect dumplings?
Cut up the fat into small pieces and drop it into the flour, using a knife, just mix the flour and fat/butter together until it’s as small as possible. Add the salt and mix through. Slowly add the milk into the mix until your dumplings are firm, but not wet. If you add too much milk, then just throw in a spoonful of flour.
Do you need lard for dumplings?
Dumplings take just minutes to throw together and they truly are the perfect accompaniment for soups and stews and they help to round out a meal. They have an unmistakable flavor that goes so well in savory broths. Traditional dumpling recipes call for lard or shortening.
How to make dumplings without suet?
Food Cheats Dumplings Recipe Without Using Suet: 1 180 grams of Self Raising flour (or plain flour + 2 teaspoons of bicarbonate of soda). 2 A large pinch of salt 3 60 grams of fat, lard, margarine, butter, shortening … whatever fat you have to hand. 4 180ml milk
How do you keep dumplings from sticking together?
Roll out the dumpling dough on a floured surface thin and cut into bite size pieces. Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end.