WARM WATER FOR FLAT TUMMY RECIPES

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SOUTHERN STYLE CHICKEN AND DUMPLINGS RECIPE | ALLRECIPES



Southern Style Chicken and Dumplings Recipe | Allrecipes image

A southern favorite and the hit of our family reunion in 1995!

Provided by Teresa C. Rouzer

Categories     Noodle Soup

Yield 4 to 6 servings

Number Of Ingredients 11

1 (3 pound) whole chicken
1 onion, quartered
2 slices lemon
salt and pepper to taste
3 cups water
1 bay leaf
½ teaspoon dried thyme
2 cups all-purpose flour
3 tablespoons shortening
1 teaspoon salt
¼ cup water

Steps:

  • In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
  • Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.
  • To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.

Nutrition Facts : Calories 845.9 calories, CarbohydrateContent 40.9 g, CholesterolContent 204.3 mg, FatContent 49.2 g, FiberContent 2 g, ProteinContent 56.2 g, SaturatedFatContent 13.8 g, SodiumContent 657.9 mg, SugarContent 1.1 g

CHICKEN AND DUMPLINGS RECIPE - FLAT DUMPLINGS JUST LIKE ...



Chicken and Dumplings Recipe - Flat dumplings just like ... image

Real Southern-style Chicken and Dumplings, just like your grandmother made!

Provided by Back to the Cutting Board

Total Time 2 hours

Prep Time 90 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

1 large (4-5 lbs.) fryer chicken (sometimes called a Hen), neck and gizzards removed
1 large onion, peeled and cut in half
3 medium carrots, cut into large pieces
3 stalks of celery, cut into large pieces
1 tsp. kosher salt, or to taste
1/2 tsp. pepper or 1/2 tbsp. peppercorns
Fresh herbs of your choice (optional)
3 cups cake flour or White Lily flour*
3/4 tsp. baking soda
3/4 tsp. salt
4 1/2 tbsp. shortening*
1 cup milk

Steps:

  • Place the chicken, onions, carrots, and celery in a large stockpot and cover with water. Add about a teaspoon of salt and a big pinch of pepper or handful of peppercorns. Feel free to add several stalks/leaves of fresh herbs (no need to chop), like parsley, thyme, oregano, or sage. Bring to a boil, then reduce heat so water maintains a gentle simmer. Cover and cook chicken for at least 1 hour or until cooked through (about 165 degrees).
  • Tip: I recommend making the dumplings the night before. They can sit out, loosely covered with a tea towel or plastic wrap until you're ready to begin cooking. Mix flour, baking soda, and salt together in a bowl. Cut shortening into flour mixture with your fingertips until it resembles small peas. Add milk — 1/4 cup at a time, you may not need a full cup — and stir until a ball of dough just begins to form, being careful not to over-mix.
  • Divide the dough into two equal halves, loosely shaped into rectangles. Roll each half of the dough out onto a floured piece of waxed paper or parchment paper. Roll about 1/4 inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. Allow the strips to rest and harden for at least 3 hours or overnight.
  • Once the chicken is done, remove it from the broth and let it cool. Remove chicken from the bone (this shouldn’t be hard, it should be falling off pretty easily at this point) and shred into medium-sized pieces, discarding bones and skin.
  • Pour the chicken broth through a fine-mesh sieve lined with cheesecloth (you can improvise with a coffee filter or paper towel), discarding vegetables. Reserve 8 cups of broth for the dumplings. Refrigerate or freeze the rest to use for another recipe. It’s much more flavorful than the chicken broth you buy at the grocery store.
  • In a large pot or dutch oven over medium heat, bring the broth to a very gentle simmer. This can be a bit tricky depending on your stove because you don't want the broth to get too hot or the dumplings may come apart. You should be able to see lots of tiny bubbles rising below the surface of the broth, but they don't need to be breaking through into a full simmer yet.
  • Drop in the dumplings, one at a time, and give the whole pot a gentle stir after every 5 or so dumplings. This will help keep them from sticking together. After all the dumplings have been added, continue to cook on medium, stirring regularly, for 7-10 minutes. At this point, the broth should have started to thicken and get more white/opaque as the dumplings cook down.
  • Reduce heat to low and gently stir in your shredded chicken. Cover and continue cooking on low until thickened to your liking, about 20 to 30 minutes. Season generously with salt and pepper and serve immediately.

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