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Posted by CindyLouWho
- March 21, 2006, 04:23:29 PMQuote from: pogohatesme on March 21, 2006, 04:16:41 PMQuote from: missminimouse on March 21, 2006, 03:34:50 PM
Can you add veggies to this while the chicken is in the broth?
I'm sure you can....you'd just wanna be careful that they didn't get too mushy or overcooked
When I add tators to mine, I put them in just before I put the dumplings in.
Posted by pogohatesme
- March 21, 2006, 04:16:41 PMQuote from: missminimouse on March 21, 2006, 03:34:50 PM
Can you add veggies to this while the chicken is in the broth?
I'm sure you can....you'd just wanna be careful that they didn't get too mushy or overcooked
Posted by tigereyes
- March 21, 2006, 04:12:47 PMQuote from: CindyLouWho on March 21, 2006, 10:00:26 AMQuote from: tigereyes on March 20, 2006, 01:42:04 PM
Maybe you might want to try Tim Mcgraw's Chicken and Dumplings recipe.
INGREDIENTS
1 small chicken
Water
Pinch of salt
2 cups of all-purpose flour
3 Tbsp. butter shortening
1/2 cup buttermilk
1 egg
Boil chicken, adding salt to taste. When tender, pull chicken from the bone and return to the broth.
Pour flour into a bowl, leaving a hole in the middle. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.
Allow the dumplings to thicken the broth until it is a creamy consistency.
I have his recipe too but I haven't tried it yet. Seen him cooking on Oprah..lol
Yep I saw that episode too, lol.
Posted by missminimouse
- March 21, 2006, 03:34:50 PMCan you add veggies to this while the chicken is in the broth?
Posted by CindyLouWho
- March 21, 2006, 10:11:49 AMQuote from: crankycook on March 20, 2006, 01:46:34 PM
you could use boneless chicken, cook it in chicken broth, soup base, or bullion cubes, for flavor. I have always cooked a whole chicken, then took it out let it cool, and took the meat off the bones, threw away the bones and skin, never used the necks and gizzards. anyway for the dumpling.
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
1 cup milk
and drop them in the boiling chicken broth covered for about 10 minutes or so.
if you prefer the rolled dumplings. 3 cups flour, 2 cups hot chicken broth. roll cut and put in broth for about 10 minutes. I usually add some salt, pepper, and poultry seasoning, for a little added flavor to the dumpling.
I make mine this way too using a whole chicken or cut up parts but I just use self-rising flour & milk for the dumplings. Sometimes I cut up some potatoes & put in it if I'm not gonna make mashed tators. Heck got me hungry for some now so I'll have to make some soon, lol. :)
Posted by CindyLouWho
- March 21, 2006, 10:00:26 AMQuote from: tigereyes on March 20, 2006, 01:42:04 PM
Maybe you might want to try Tim Mcgraw's Chicken and Dumplings recipe.
INGREDIENTS
1 small chicken
Water
Pinch of salt
2 cups of all-purpose flour
3 Tbsp. butter shortening
1/2 cup buttermilk
1 egg
Boil chicken, adding salt to taste. When tender, pull chicken from the bone and return to the broth.
Pour flour into a bowl, leaving a hole in the middle. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.
Allow the dumplings to thicken the broth until it is a creamy consistency.
I have his recipe too but I haven't tried it yet. Seen him cooking on Oprah..lol
Posted by Tori
- March 21, 2006, 09:21:42 AMThanks everyone for the suggestions :) I've made them before with the skinless, boneless chicken breasts
but my grandmother told me really have to have chicken fat ??? to make the dumplings turn out right ..I kinda liked mine the way they were.. ;)
When I make the next pot, I'll invite Homer and anyone who wishes to take a chance :))
I love them tho <3
but my grandmother told me really have to have chicken fat ??? to make the dumplings turn out right ..I kinda liked mine the way they were.. ;)
When I make the next pot, I'll invite Homer and anyone who wishes to take a chance :))
I love them tho <3
Posted by nightperson
- March 20, 2006, 05:34:11 PMQuote from: Homer on March 20, 2006, 01:47:18 PM
You forgot the most important part.....
Invite Homer for dinner. :P :))
ok homer maker some tomorrow night come on over my daughter love them i make them alot ion the winter but the only thing wrong is i have 1 bowl to her 7 but i like to see them eat i do mine the same way above but i do add butter and milk to the chicken broth before i add the dumpling i cut mine in strips if i had the chicken done know i would be down there making it :))
Posted by pogohatesme
- March 20, 2006, 03:20:43 PMI use the boneless skinless breast too
Posted by Homer
- March 20, 2006, 01:47:18 PMYou forgot the most important part.....
Invite Homer for dinner. :P :))
Invite Homer for dinner. :P :))
Posted by crankycook
- March 20, 2006, 01:46:34 PMyou could use boneless chicken, cook it in chicken broth, soup base, or bullion cubes, for flavor. I have always cooked a whole chicken, then took it out let it cool, and took the meat off the bones, threw away the bones and skin, never used the necks and gizzards. anyway for the dumpling.
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
1 cup milk
and drop them in the boiling chicken broth covered for about 10 minutes or so.
if you prefer the rolled dumplings. 3 cups flour, 2 cups hot chicken broth. roll cut and put in broth for about 10 minutes. I usually add some salt, pepper, and poultry seasoning, for a little added flavor to the dumpling.
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
1 cup milk
and drop them in the boiling chicken broth covered for about 10 minutes or so.
if you prefer the rolled dumplings. 3 cups flour, 2 cups hot chicken broth. roll cut and put in broth for about 10 minutes. I usually add some salt, pepper, and poultry seasoning, for a little added flavor to the dumpling.
Posted by tigereyes
- March 20, 2006, 01:42:04 PMMaybe you might want to try Tim Mcgraw's Chicken and Dumplings recipe.
INGREDIENTS
1 small chicken
Water
Pinch of salt
2 cups of all-purpose flour
3 Tbsp. butter shortening
1/2 cup buttermilk
1 egg
Boil chicken, adding salt to taste. When tender, pull chicken from the bone and return to the broth.
Pour flour into a bowl, leaving a hole in the middle. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.
Allow the dumplings to thicken the broth until it is a creamy consistency.
INGREDIENTS
1 small chicken
Water
Pinch of salt
2 cups of all-purpose flour
3 Tbsp. butter shortening
1/2 cup buttermilk
1 egg
Boil chicken, adding salt to taste. When tender, pull chicken from the bone and return to the broth.
Pour flour into a bowl, leaving a hole in the middle. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.
Allow the dumplings to thicken the broth until it is a creamy consistency.
Posted by Tori
- March 20, 2006, 09:59:21 AMAnyone have a good recipe for the old fashioned type of southern chicken n dumplings?
Good means..without the neck, gizzards (?) and all that other stuff..bones..can't take that.
I love Chicken Dumplins, but my hubby doesn't..I think he had a bad experience with necks and gizzards :))
Any suggestions will be appreciated ...the thoughts of it now making my mouth water... :))
Good means..without the neck, gizzards (?) and all that other stuff..bones..can't take that.
I love Chicken Dumplins, but my hubby doesn't..I think he had a bad experience with necks and gizzards :))
Any suggestions will be appreciated ...the thoughts of it now making my mouth water... :))