Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => Other cookers => Topic started by: nepas on January 16, 2013, 04:18:18 PM
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With some taters, bow tie noodles.
Chicken and taters here, my wife is making the dumplings now..
(http://i868.photobucket.com/albums/ab242/nepas1/chdump.jpg)
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She ain't done with those dumplings yet? Man I love this dish!
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Good old fashioned home cooking!
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always a good choice.
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you guys know how to cook (http://i50.tinypic.com/20ztyfl.gif)
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Yeah i forgot to post.
My wife being Amish makes her dumplings the old way, She wont use pop n fresh biscuits.
(http://i868.photobucket.com/albums/ab242/nepas1/chdump1.jpg)
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Yea that's the ticked! I'll take a couple of bowls please.
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Comfort food at it's finest. Looks delicious!
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I could curl up with a big bowlful of that right now!
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one of the best comfort foods around! especially in cold weather
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Recipe please!!!! Or you will have to make some for all of us everytime you make it!!! ;D ;)
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Nice job and looks great.
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Recipe please!!!! Or you will have to make some for all of us everytime you make it!!! ;D ;)
i will have my wife join the site and she can post her recipe. all i did was cut up the chicken for the stock pot and peel the taters.
hard to pry recipes from the Amish womenzes :o
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this is the recipe I use
http://eatathomecooks.com/2009/07/homemade-chicken-and-dumplings-its-easy-really.html
i deviate a bit, cook the chicken (usually 3-4 breasts) in a pressure cooker to fortify the stock and cook the chicken. I put a TB or so of chicken base into the dumpling dough as i make it. I generally let the dumplings cure (dry) for 8 or so hours before cooking. once done cooking i put a quarter cup of half and half and let them sit with the lid on for 15-20 minutes.
the toughest part about chicken and dumplings is getting the salt right in the broth. too little is just as bad as too much
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Let me share my favorite recipe for chicken and dumplings with y'all. It's a great meal for this time of year. Serve it with some good Southern cornbread.
1 4-5 pound chicken
1/2 cup butter
salt to taste
4 cups all purpose flour
2 teaspoons of salt
3/4 cup vegetable shortening. I use Crisco
Ground black pepper to taste
In a large stock pot, place chicken and add just enough water to cover (Too much water makes a weak broth.) Bring to boil over medium heat. Add butter and salt to taste. Reduce heat to simmer and cook for about 1 1/2 to 2 hours until chicken is falling apart tender.
Remove chicken from broth anc allow to cool. Debone chicken into strips or small chunks. Discard skin and bones. Set chicken aside. Set broth aside reserving 1 1/2 cups for making dumplins.
In large bowl combine flour and 2 teaspoons salt. Stir well. Cut in shortening with pastry blender until flour resembles coarse cornmeal. Add just enough chicken broth to make a stiff dough. (You may not need all the 1 1/2 cups of broth; return leftover to pot.) Don't over mix dough because it will become tough.
In the stock pot, heat chicken broth to a rolling boil over high heat on the stove top.
Using one-third of the dough ball, roll out dough on a floured surface to about 1/8 inch thickness. Using a sharp knife or pizza cutter, cut into thumb length strips. Drop dumplings into boiling broth. Do what's called "chasing the boil" by dropping the dumplings into the bubbles as they move around the pot. This keeps them from clumping. Repeat with remaining dough, using one-third of dough at a time.
After all the dumplings have been added to the broth, reduce heat tosimmer. Season with black pepper and simmer for 15 to 20 minutes.
Add reserve chicken and stir slowly. if stirred too fast dumplings could clump. Continue cooking until chicken is heated through.
Well, that's about it. It's really good and I could bust a gut eating it. Hope y'all enjoy it.
Dee
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Thanks Dee!! Got it printed out....don't be a stranger..... ;)