old fashioned chicken n' dumplings
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This is a Lori original. After cooking chicken n' dumplings for years, and not liking EVERYTHING about any of them. I put this beauty together. Makes a TON...so feel free to cut the recipe in half. Hope you enjoy :)
(1 rating)
yield
serving(s)
Ingredients For old fashioned chicken n' dumplings
- FOR SOUP:
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2whole chickens
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8 mdcarrots
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2 mdsweet onion
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8stalks of celery
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water (enough to cover chickens)
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2 Tbsppoultry seasoning
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2 Tbspgarlic powder
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2 Tbspold bay seasoning
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2bay leaves, dried
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1 tspsalt
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2 tspblack pepper
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4-5 dashhot sauce (franks red hot sauce)
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1/4 cchicken bouillon (best bouillon brand)
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1savory chicken cube (knorr brand)
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1/2 cinstant mashed potatoes (optional)
- FOR DUMPLINGS:
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4 cflour
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4 tspbaking powder
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2/3 cbutter
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1 cmilk (skim, 2% or whole, even canned is ok)
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2 tspold bay seasoning
How To Make old fashioned chicken n' dumplings
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1In a large stock pot cover chickens with water (if the giblets are in a bag, remove from bag but put the giblets back in the pot, if not just throw it all in). Add 4 carrots (roughly chopped), 1 onion (roughly chopped), and 4 celery stalks (roughly chopped). Add poultry seasoning, garlic, old bay, bay leafs, salt, pepper, hot sauce, chicken bouillon and Savory cube.
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2Bring the pot to a boil over high heat. Once it has come to a rolling boil, cover, turn down to simmer and cook until chicken is cooked through, approx. an hour (if chicken was thawed).
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3Once the chicken is done, remove the chicken and let it cool. Keep the chicken stock on low on the stove. Pull out the veggies and giblets.
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4While the chickens are cooling begin to make the dumplings. In a large bowl add flour, baking powder, and old bay, mix well. Cut in butter till the mixture looks crumbly and then add milk to make a stiff dough.
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5Roll dough out on a well floured surface to a 1/8-1/4 inch thickness (I prefer 1/4 inch). Cut into 1" strips and then into 1" squares (these DO NOT have to be perfect).
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6Make sure the dumplings have a good coating of flour (this will help thicken the soup), let them rest while you deal with the chicken. NOTE: I find it helpful to cut the dough in half and work with one half at a time to make it more manageable.
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7When chicken is cool enough to handle, clean the bones of meat, make sure you cut any large pieces into at least 1" cubes.Place the cooked back in the pot.
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8Add the rest of the veggies (chopped in bite size pieces) in the pot. Bring the soup to a boil.
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9Once it comes to a boil start adding the dumplings one at a time, making sure that they don't stick together.Let the dumplings cook for 15-20 minutes. If the broth is not thick enough you can add the optional instant mashed potatoes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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