CHICKEN AND DUMPLINGS!!

[Berkley]

Post your recepie here please!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I need some ASAP

[lovemachine]

I will get mine from my mom...hers is the BEST!

[Berkley]

thanks This is what I want to make tonight and I can't find one I really like

[truzbabygirl]

I want some

[Amberly]

You should PM Ebbie I know she was making some the other day and she seems to be a food genius.

[Daniyelle]

I don't really follow a recipe, but here's how I make it...

Boil Chicken in water with salt and pepper.(I use boneless breasts, it's just easier)

Remove chicken from water, but keep water in the pot. Skim all the yucky stuff off the top of the water, I guess it's fat from the chicken!!

Cut up or pull chicken apart.

Add butter to pot of water (half a stick usually, depends on how much you are making)

Add cut up chicken back to pot

For the dumplings...

I use Pillsbury Grands Biscuits (about 2 cans)

cut biscuits into pieces (about 4 each biscuits)

Then roll into flour and add to pot.

Simmer on med for a while, until the biscuits aren't doughy anymore.

It's really simple but taste good. You can use chicken broth if you want, but it's not really needed if you keep the water you used to boil the chicken in. Oh and the dumplings will float on top for a while, but will eventually drop down. I hope I didn't miss anything!!

[FlipFlop]

Mine and my moms is soooo simple but sooooo good.

1lb. of chicken breasts(doesnt matter if it has bones or not, if it does you will have to remove them later)
Chicken bouillon(about 6 cubes at least or more if you like it to have a strong flavor)
milk
4 cans of biscuits

Boil the chicken until done. After chicken is boiled, shred. Pour out a little more than half the water, place chicken back in water. Put bouillon cubes in the water, bring to a boil. Add milk, fill till pot is 3/4 full(I use a normal size stew pot). Heat until just about boiling, stirring very often so the milk doesnt burn. Take the biscuits and tear into about marble size pieces. Put biscuits in the pan as tearing them apart. Stirring it very often so that they dont stick together.

[BlueBird]

MEMEME!! I have a recipe! With pictures.... and it was FREAKING DELICIOUS. Let me type it up real quick!

EDIT: WOw mine is way different from everyone elses...

[r-a<3derek]

this is paula deens recipe and its almost exactly like my mom makes it (dumplings from scratch!!! YUMMMMYYYYY!!!!)

Here’s Paula’s Chicken and Dumplings Recipe:

Chicken:
1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook’s Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

[Berkley]

Thanks girls