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FutureStarrChicken and Dumplings Recipe:
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in a hot, rich broth. It's one of those types of soup you'll want to eat again and again. —Erika Monroe-Williams, Scottsdale, Arizona
To test if dumplings are done, stick a toothpick or skewer into the dumpling after the specified cook time. If the skewer comes out clean, the dumplings are done. If it comes out wet or sticky, cover and let cook a bit longer. Floating isn't as good of a gauge of doneness, so stick with a toothpick. (Source: www.tasteofhome.com)
It’s the end of yet another long day and well, you’re ready to put your feet up, relax, and tuck into a comforting meal. Delivery might be calling your name, but you’ve got a ton of chicken lying around and with not much else to do, now’s the perfect time to whip up a batch of these simple and cozy chicken and dumplings. Tuck in now.
Con Poulos for The New York Times. Food Stylist: Rebecca Jurkevich. What makes this version of classic chicken and dumplings extra delicious is its long and slow simmer time. While this chicken and dumplings recipe will take about three hours to cook, everything comes together in a single Dutch oven, meaning this one-pot meal will require little clean-up afterward. The chicken, celery, carrot, onion and parsley in this dish make for a meaty, flavorful slow-cooked broth. Using Original Bisquick™ mix to make quick dumplings not only saves time but also produces light, fluffy dumplings for the topping. Use this beloved dish as the perfect excuse to gather around the table to make new memories with your family. Cookbook: "My Grandmother's Big Book of Family Favorites" by A. Wainwright, released in 2011. —Taste o Home Hostess Gift, $23 Canada.
Food Processor Version: WOW! This is the first time I ever made homemade dumplings, fluffy, delicious, and much healthier than ready-made biscuit dough. I made them in a food processor IN SECONDS as follows! I added the flour, salt, bp, sugar, and the 1 tbsp of dried parsley and pulsed a few seconds. I think butter is much healthier than margarine and followed some reviews and used 2 tablespoons of cold butter, but don't think the extra Tbsp was really necessary. I pulsed until incorporated, then added the cold milk and pulse just until the dough pulled together as a ball - not more. I gathered the ball, cut up in pieces with a knife, dropped them in my simmering brothy soup and watched them puff up delightfully!-make sure you have enough liquid and let simmer. Do not remove lid during the process!. They tasted awesome and we all loved them. The ingredient ratios are spot on- Don't change anything! EXCELLENT dumplings Carol! Read More (Source: www.allrecipes.com)
I believe I figured out why some reviewers found the dumplings in the recipe to be "gummy", the water wasn't hot enough to fully cook the dumplings and it gets all gummy. I remade my batch bc it was just that all gummy and goopy, good thing I cooked them separate from my Chicken Parkiash. Make sure your water is a LIGHT boil before you add the dumplings, then reduce to simmer with lid on- (JUST LIKE THE DIRECTIONS INSTRUCT!)so you don't make them tough and chewy. I did just that, plus I don't like the way it changes the texture of the dish when you add directly to the soup/stew-guess it depends on what you were raised on? Plus to address those ppl who found it bland, perhaps you should try it again only use real butter, cold from fridge and add more salt, pepper, parsley as the option offers and I added 1 t each onion and garlic powder plus some chicken granulated bullion, just like 1/2t to the dry ingredients, this made an AMAZING recipe. On its own it is quite tasty I only offered the suggestions to those concerns. Read More
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.
Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine. (Source: www.foodnetwork.com)
Leaving all the browned bits in the pot, return 2 tablespoons of fat to the pot. Add onions, celery and half the carrots. Season with salt and pepper and cook on medium heat, stirring to scrape up all the bits on the bottom of the pot. Cook until vegetables start to soften, about 4 minutes or so. Return chicken to the pot along with thyme and 8 cups of water. Simmer, uncovered, until chicken is completely tender and liquid has reduced by about 1/4, about 30 to 40 minutes. Season chicken on both sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear chicken, skin-side down, until deeply golden brown, 8 to 10 minutes. Flip chicken and continue to cook until it is browned on the other side, another 5 to 8 minutes. Transfer chicken to a large plate, and pour off all fat into a measuring cup. (You should have about 5 tablespoons, depending on the fattiness of the chicken.)