Never Fail Chicken and Dumplings

As we anticipate record breaking cold temperatures here in Texas, I’m hallucinating about chicken and dumplings.  I can think of no better way to chase away goosebumps.

We’re talking hand rolled and hand cut dough, delicately dropped into a perfectly seasoned broth full of chicken chunks or leftover turkey. In keeping with truth in advertising–the latter is pictured.

Now don’t be thinking it’s too much trouble.  The noodles don’t have to be perfect. The broth is easy and can be prepared ahead of time. In fact, it’s better that way so you can easily remove the fat layer from the chilled stock.

Even if you prefer fluffy biscuit type dumplings or the ease of flour tortillas cut into squares, you must try the “Cooked Down” Chicken.  It’s perfect for any kind of soup or stew requiring chicken stock and cooked chicken.

Mix dough in food processor. Press into a ball, cover, and allow to rest.

Roll out dough very thin and let sheets of dough dry for about 20 minutes. Cut into smaller squares

Never Fail Chicken and Dumplings

 

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Perfect chicken and broth for homemade dumplings.

Author: Many thanks to Amy, my nephew’s wife

Recipe type: Entree, Soup

Serves: 6

Ingredients

Cooked Down Chicken

• 4 cups water
• 1 4-5 pound chicken
• 1 tablespoon chicken bouillon
• 2 teaspoons lemon pepper seasoning
• 1 tablespoon lemon juice
• 1 teaspoon onion flakes
• 1 teaspoon celery seed
• 1 teaspoon salt

Dumplings

• 1½ cups flour
• 1 egg, beaten
• 1 tablespoon shortening
• ½ teaspoon salt
• 5 tablespoons water

Instructions

Cooked Down Chicken

1. Clean chicken inside and out thoroughly.
2. Combine all ingredients with chicken and simmer on the stove in a covered Dutch oven for about 2½ to 3 hours. (Long cooking time important for tender cooking.)
3. Allow to cool, Remove chicken from bones. If you have time, Chill and remove excess fat.

Dumplings

1. Add all ingredients to food processor (my preference) or use electric mixer. Mixure may look like coarse cornmeal or could be soft dough depending on weather conditions, humidity, size of egg you used, etc. If dough does not stick together, press it together into a ball. If it still will not stick together add water a few drops at a time. Once you can press it into a ball, you’re good.
2. Roll out dough very thin and let sheets of dough dry for about 20 minutes. I use a pastry cloth or tea towel covered generously with flour.
3. Cut into small strips and drop in boiling, rich broth of chicken. Cover and simmer about 10 minutes. Add chicken.

3.1.09

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