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.
Never Fail Chicken and Dumplings
Ingredients:
1 1/2 cups flour
1 egg, beaten
1 tablespoon shortening
1/2 teaspoon salt
5 tablespoons water
Directions:
First: 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.
Second: 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.
Third: Cut into small strips and drop in boiling, rich broth of chicken. Cover and simmer about 10 minutes. Add chicken.
“Cooked Down” Chicken
Ingredients: 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
Directions:
First: Clean chicken inside and out thoroughly.
Second: Combine all ingredients with chicken and cook in covered Dutch oven for about 2 1/2 to 3 hours. (Long cooking time important for tender cooking.)
Third: Allow to cool, Remove chicken from bones. If you have time, Chill and remove excess fat.
Thanks to Amy, my nephew’s wife, for this wonderful recipe I have enjoyed for years.
{ 8 comments… read them below or add one }
Awesome.
I thought the same thing when I heard of the weather coming this way! I immediately thought of chicken and dumplings! My best friend is currently in the hospital with her baby so I’m going to make some and take it to them!
Paula this looks delicious and very different from the chicken and dumplings I grew up with. I’ll be trying it soon.
Mimi
It’s 10 degrees here tonight…. please send a few bowls up my way! Wow… I’m so impressed with the preparation and presentation. These look phenomenal… AND might I say, quite delicious and “comfort-food” good!
I love the clearer broth with your C and D. I love making C and D. Especially when it’s cold.
Love your new header. It is new, right???
I wanted to cook some of those wonderful comfort food recipes you gave us Paula. I am noticing that you don’t have the size of chicken you use for this recipe. 3-5 lb. ? I will let you know how mine turns out. It is a beautiful snowy day the Lord has made! Looking forward to eating this. Love, Susan
Good question Susan, I don’t really think the size matters all that much. You will have more chicken if you go large. I’ve never paid attention but the next time I make this, I will and note it on the recipe.
well I said I would get back about my attempt at the chicken and dumplings. I definitely need some more practice. As good as the chicken smelled cooking in that rich broth for the dumplings later, it was toooo salty. For one thing I used beef not chicken bouillon and that jarred kind you recommended in the hearty beef and ham stew. Opps! My dumplings after tasting them fully cooked were doughy. To change the subject do you have a yummy dip for vegetables? Thank you so much for all the good recipe ideas Paula!