NORTHERN CHICKEN AND DUMPLINGS RECIPES

CHICKEN & DUMPLINGS -NORTHERN STYLE (DOUGH BALLS, NOT FLAT ...

Chicken & Dumplings -Northern Style (Dough Balls, Not Flat ... image

This is my mom's recipe, one of the very few comfort foods I still insist on when we get together. I live in the south now and their version of Chix & dumplings is with noodles, blah! I double up the dumplings portion of this recipe, but that's because it's my favorite part and I could eat just them and be happy as a clam. I've tried making many other recipes, trying to cut out a couple of ingredients, but it is never as scrumptious. Make enough to have leftovers. Be gentle to the dumplings and they can survive another heating or 2. I've even frozen them before and some survived.

Total Time 2 hours 45 minutes

Prep Time 45 minutes

Cook Time 2 hours

Yield 35-40 dumplings, 8 serving(s)

Number Of Ingredients 17

Ingredients

4 lbs chicken, cut up with skin removed & fat removed (or you can use any chicken parts- mix or match such as 4 skinned chicken breasts or 8 thighs)
2 celery ribs, sliced
1 medium onion, diced
1 (14 1/2 ounce) can chicken broth
2 tablespoons dried parsley (more if using fresh italian parsley)
2 chicken bouillon cubes (can substitute more chicken broth for cubes & water)
1 1/2 teaspoons salt (may need more if using low or no sodium broth)
1 teaspoon pepper
4 cups hot water (may need more)
5 carrots, peeled and sliced however you like (use more if desired)
for the dumplings
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk
3/4 cup shortening
4 tablespoons fresh Italian parsley, . use 2 tablespoons if using dried (flat-leaf, not curly)

Steps:

Combine in a large dutch oven or covered pot, the skinned chicken, the chicken broth + 3 or more cups of hot water (enough to completely cover the chicken). Add celery, onion, parsley, bouillon cubes, salt and pepper.
Cover and simmer for 1-1/2 hours (depending on the size of the pieces) or until tender enough to pull of the bone.
Remove chicken and let stand until cool enough to handle. Pull meat off bones and add meat back to pot.
If you want your broth to be gravy-like (recommended, but optional): this doesn't need to be exact:.
For each cup of broth, blend 1 T flour and 3 T water or milk to form smooth paste.
Gradually stir this into broth.
Add carrots and return soup to a simmer.
DUMPLINGS:.
In a mixing bowl, sift flour, baking powder and salt together. Add parsley.
With 2 knives, scissor fashion, cut in the shortening until it looks like very coarse corn meal.
With fork, lightly mix in milk to form soft dough, stirring as little as possible. Be sure not to add too much milk so you can roll the dumplings into balls in your hands.
Turn broth down to a simmer.
Drop by tablespoon size or slightly larger, into the stew.
Simmer 1 side of dumplings about 12 minutes, uncovered.
Gently turn over with a spoon as many as possible and simmer another 15 minutes, COVERED.
Serve immediately, being gentle with the dumplings.

Nutrition Facts : Calories 823.6, FatContent 55.1, SaturatedFatContent 15.3, CholesterolContent 173.4, SodiumContent 1482.7, CarbohydrateContent 31.5, FiberContent 2.5, SugarContent 3, ProteinContent 48.2

NORTHERN CHICKEN AND DUMPLINGS | JUST A PINCH RECIPES

Northern Chicken and Dumplings | Just A Pinch Recipes image

The first time I ate chicken and dumplings in the south, I thought I had been served the wrong dish. It looked like chicken and big noodles to me. I grew up in Western NY mostly (my extended family is all from there) and we had big fluffy biscuit type dumplings on top of a great chicken stew or whatever you wanted to add dumplings too. My family will eat southern dumplings, but I don't prepare them, instead we eat the big, fat, biscuit type steamed on top of our stews. Y'all need to try them.

Provided by Marsha Gardner @mrdick1950

Categories Chicken

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoon(s) butter, unsalted
1 medium onion, chopped
5 medium carrots, sliced
4 - celery stalks, sliced
1/2 teaspoon(s) thyme, dried
1 cup(s) all purpose flour, divided
16 ounce(s) chicken broth
1 1/2 pound(s) boneless, skinless chicken thighs, cut into 2-inch pieces
- kosher salt and freshly ground black pepper to taste
2 tablespoon(s) fresh dill weed, chopped or 3/4 teaspoon dried
1 3/4 teaspoon(s) baking powder
1/2 cup(s) plus 2 tablespoons milk
1 package(s) frozen petite baby peas (10 ounces)

Steps:

In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, celery and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

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