Anon001
08-28-2010, 03:52 PM
I haven't had chicken and dumplings in ages and sorta had a hankering for it.
Since there has been "talk" lately about people learning to cook and other related topics, I thought I would share what I did for supper tonight.
I didn't like any recipes I had in my books for chicken and dumplings,so this is what I did....
I opened ....
one quart jar of home canned chicken,
two quarts of chicken stock,
one quart of corn,
one pint of celery.
I added the quart of chicken, only one quart of stock, the quart of corn, and the pint of celery. I brought it to a boil and then let it start to simmer. I mixed about 1 to 1-1/2 cups flour with some of the chicken stock and added to the pot to help thicken a little.
I then made up a "biscuit" type dough, with around 3 cups flour, about 1tbsp baking powder (maybe less. I dont' measure), salt, and pepper. I mixed it up good. Then I added about a handful of lard and mixed it with my hands until all the flour possible was worked into the lard. Then I opened the second quart of chicken stock and used it for the liquid instead of water or milk. This gives the dumplings a good flavor. the stock I didn't need I added to the pot. I knead the dough. I make it drier than regular biscuits so that it wouldn't "melt" into the rest of the pot.
Once I had the dough kneaded until it was smooth, I pulled off chunks, made balls, flattened them to about 1/4" thick and about as big as a silver dollar, or so and then dropped them into the pot. I ran out of room before I ran out of dough. lol I put the lid on the pot to let it simmer until the dumplings were cooked.
In the meantime, I pulled out a skillet (cast iron is all I have) and made mini biscuits (smaller and flatter) and added just enough lard to coat the skillet. Then I preheated it. I then added the "biscuits" and let them cook very slowly, uncovered.
Wow.. it was good. Now I will be eating chicken and dumplings for about the next 6 meals. lol... That's okay. I like leftovers.
One reason I did the "biscuits" on the stove top instead of in the oven is so they don't dry out and get too crumbly. Remember, I made my dumpling dough a little drier than regular biscuit dough. I don't know why, but they don't tend to get as crumbly on the stove top as they would in the oven.
It is a simple recipe that would possibly be good for beginners. The nice thing is that even if you mess up chicken and dumplings, it is still good.
Paul
Since there has been "talk" lately about people learning to cook and other related topics, I thought I would share what I did for supper tonight.
I didn't like any recipes I had in my books for chicken and dumplings,so this is what I did....
I opened ....
one quart jar of home canned chicken,
two quarts of chicken stock,
one quart of corn,
one pint of celery.
I added the quart of chicken, only one quart of stock, the quart of corn, and the pint of celery. I brought it to a boil and then let it start to simmer. I mixed about 1 to 1-1/2 cups flour with some of the chicken stock and added to the pot to help thicken a little.
I then made up a "biscuit" type dough, with around 3 cups flour, about 1tbsp baking powder (maybe less. I dont' measure), salt, and pepper. I mixed it up good. Then I added about a handful of lard and mixed it with my hands until all the flour possible was worked into the lard. Then I opened the second quart of chicken stock and used it for the liquid instead of water or milk. This gives the dumplings a good flavor. the stock I didn't need I added to the pot. I knead the dough. I make it drier than regular biscuits so that it wouldn't "melt" into the rest of the pot.
Once I had the dough kneaded until it was smooth, I pulled off chunks, made balls, flattened them to about 1/4" thick and about as big as a silver dollar, or so and then dropped them into the pot. I ran out of room before I ran out of dough. lol I put the lid on the pot to let it simmer until the dumplings were cooked.
In the meantime, I pulled out a skillet (cast iron is all I have) and made mini biscuits (smaller and flatter) and added just enough lard to coat the skillet. Then I preheated it. I then added the "biscuits" and let them cook very slowly, uncovered.
Wow.. it was good. Now I will be eating chicken and dumplings for about the next 6 meals. lol... That's okay. I like leftovers.
One reason I did the "biscuits" on the stove top instead of in the oven is so they don't dry out and get too crumbly. Remember, I made my dumpling dough a little drier than regular biscuit dough. I don't know why, but they don't tend to get as crumbly on the stove top as they would in the oven.
It is a simple recipe that would possibly be good for beginners. The nice thing is that even if you mess up chicken and dumplings, it is still good.
Paul