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Monday, July 13, 2009

Best Ever Chicken and Dumplings - not gluten free

When my family wants Chicken and Dumplings, this recipe is what they are craving, not any of that stuff with bisquick or canned biscuits or tortillas.

It isn't a quick simple meal, but it does make a huge amount. I always freeze half of it either to eat at another time or give to someone else.



3 pounds chicken -- (3 to 4)
water to cover the chicken
1 teaspoon poultry seasoning
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon red pepper flakes optional
2 ribs celery chopped
1/2 medium onion chopped
1 carrot shredded
6 cubes chicken bouillon


Dumpling ingredients


6 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter
2 eggs
1 can chicken broth (you can use 2 cups of cooled broth from cooking the chicken, but I find this easier)

Place whole chicken and water into large pot or dutch oven. If you forgot to defrost the chicken, don't worry. The cooking time will be longer but not a big deal.

Add poultry seasoning, garlic powder& pepper. If you want to add more veggies here too, that's fine. It will only up the flavor.

Bring to boil and reduce heat to medium.

Cook thawed chicken for about 1 hour or until tender. Cook a frozen chicken longer.

When done, carefully remove chicken from pot; set aside to cool.

Add celery, onion, carrot and bouillon cubes to remaining stock and continue to cook on simmer.

While chicken is cooling, prepare dumplings.

Into large mixing bowl, combine flour, baking powder, poultry seasoning and salt.

Add butter and combine until mixture is coarse and crumbly. I use a stand mixer but this stuff is pretty hard on a mixer, you might want to use a cheap mixer so you don't burn up your good one.

Add eggs and chicken stock then stir by hand to form a dough. (I use the mixer as long as I can.)

Turn out onto floured surface and knead slightly until smooth.

You may need to divide dough in half and only roll out half at a time. Or even smaller amounts depending on your counter space.

Roll out to approx 1/8-inch thickness.

Using a sharp knife or pizza cutter, cut dough in vertical strips about an inch wide.

Then repeat the process, cutting horizontal strips, which will give you little square or rectangular dumplings. This doesn't have to be perfect.

Return chicken stock to a boil; drop dumplings in, a few at a time, as quickly as possible.

Cook about 15 minutes, stirring occasionally to prevent dumplings from sticking to bottom of pan.

When done, remove from heat and cover pan.

Remove skin and debone cooled chicken.

Cut into bite size pieces then fold into hot dumplings& broth.

This recipe will serve a family of 4 two main course meals with some left over - if you eat nothing else with it. I am telling you it makes ALOT.

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