Nice cold weather "stew" My ex-husband's uncle adored this, so much so
that my ex- got jealous and thought I was having an affair with the uncle
simply because I made him some chicken & dumplings to take home with him on
his drive back to... geez, I have no idea where he was from. Missouri,
maybe. Anyway, even with the canned soup it's good stuff!

Chicken & Dumplings

3-1/2 lbs. chicken, cut up (I use chicken thighs)
water to cover
1/2 tsp. poultry seasoning
2 bay leaves
2 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
2 cans cream of chicken soup
1/2 tsp. black pepper

Place chicken pieces in a deep pot and cover well with water. Add the
poultry seasoning, bay leaf, carrots, celery and onion. Bring to a boil and
reduce heat. Simmer 45 minutes. Remove chicken to a platter and let cool.

Let broth cool slightly; pour through a strainer into another pot. Chill
the broth and skim the fat from the top. Put 3 c. broth back in the pan.
You may need to add more later as needed. Whisk in cream of chicken soup and
pepper and bring to a simmer, stirring to blend well.

Meanwhile, remove the skin from cooked chicken and discard.

Debone the chicken, tearing into bite-sized pieces. Add to the simmering
broth. Continue to simmer on low while you prepare the dumplings. Add more
broth as needed; the dumplings will thicken it.

Drop Dumplings:

4 Tbs. vegetable shortening
2 c. all-purpose flour
2 tsp. baking powder
3/4 c. salt
1-1/2 c. milk (or non-fat buttermilk, even better!)

Combine dry ingredients; cut the shortening in with a fork until mixture is
crumbly. Add milk and stir until well mixed. Drop by teaspoonfuls into
bubbling soup. Cook 10 minutes uncovered; cover and cook 10 minutes more.

Jill

> jmcquown > wrote:


> 3/4 c. salt

How much salt.???????

Shiver wrote:
>> jmcquown > wrote:
>
>
>> 3/4 c. salt
>
> How much salt.???????

Ooops! tsp, of course!

In article >,
"jmcquown" > wrote:

> Nice cold weather "stew" My ex-husband's uncle adored this, so much so
> that my ex- got jealous and thought I was having an affair with the uncle
> simply because I made him some chicken & dumplings to take home with him on
> his drive back to... geez, I have no idea where he was from. Missouri,
> maybe. Anyway, even with the canned soup it's good stuff!
>
> Chicken & Dumplings
>
<snipped wonderful recipes>
> Jill

Great idea! :-)
I have some boneless skinless thighs in the freezer that need to be used
up. I tend to cheat on dumplings if I'm short on time and just use
canned biscuits cut into 1/4's, but I think I'll go all the way on this
one and follow your recipe since I so rarely make this!.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

jmcquown said...

> Chicken & Dumplings
>
> 3-1/2 lbs. chicken, cut up (I use chicken thighs)
> water to cover
> 1/2 tsp. poultry seasoning
> 2 bay leaves
> 2 carrots, chopped
> 2 celery stalks, chopped
> 1 small onion, chopped
> 2 cans cream of chicken soup
> 1/2 tsp. black pepper
>
> Place chicken pieces in a deep pot and cover well with water. Add the
> poultry seasoning, bay leaf, carrots, celery and onion. Bring to a boil
> and reduce heat. Simmer 45 minutes. Remove chicken to a platter and let
> cool.
>
> Let broth cool slightly; pour through a strainer into another pot. Chill
> the broth and skim the fat from the top. Put 3 c. broth back in the pan.
> You may need to add more later as needed. Whisk in cream of chicken soup
> and pepper and bring to a simmer, stirring to blend well.
>
> Meanwhile, remove the skin from cooked chicken and discard.
>
> Debone the chicken, tearing into bite-sized pieces. Add to the simmering
> broth. Continue to simmer on low while you prepare the dumplings. Add
> more broth as needed; the dumplings will thicken it.
>
> Drop Dumplings:
>
> 4 Tbs. vegetable shortening
> 2 c. all-purpose flour
> 2 tsp. baking powder
> 3/4 c. salt
> 1-1/2 c. milk (or non-fat buttermilk, even better!)
>
> Combine dry ingredients; cut the shortening in with a fork until mixture
> is crumbly. Add milk and stir until well mixed. Drop by teaspoonfuls
> into bubbling soup. Cook 10 minutes uncovered; cover and cook 10 minutes
> more.
>
> Jill


Heck, even I can do THAT!

Sounds great!

Do leftovers sit well in the fridge or should I halve the recipe or
something?

Thanks,

Andy

Jill wrote:

> Nice cold weather "stew" My ex-husband's uncle adored this, so much so
> that my ex- got jealous and thought I was having an affair with the uncle
> simply because I made him some chicken & dumplings to take home with him
> on his drive back to... geez, I have no idea where he was from. Missouri,
> maybe. Anyway, even with the canned soup it's good stuff!

Thanks for the recipe. I follow the Cook's Illustrated recipe for chicken &
dumplings, which is a LOT more work, but the results are exceptional. I only
make it on special occasions:


Chicken and Dumplings with Aromatic Vegetables (Cooks Illustrated)
Serves 6 to 8
A touch of heavy cream gives the dish a more refined look and rich flavor,
but for a weeknight dinner, you may want to omit it. If you are in a hurry,
you may poach boneless chicken breasts in low-sodium canned stock, then pull
the breast into large pieces, and skip step 1 below.

Poached Chicken with Creamed Gravy and Aromatic Vegetables
1 large roasting chicken, 6 to 7 pounds
large onion, cut into large chunks
2 bay leaves
Salt
3 celery stalks, trimmed and cut into 1-by-1/2-inch pieces
4 carrots, peeled and cut into 1-by-1/2-inch pieces
6 boiling onions, peeled and halved
4 tablespoons softened butter or chicken fat from the cooked chicken
6 tablespoons all-purpose flour
1 teaspoon dried thyme leaves
2 tablespoons dry sherry or vermouth [I prefer sherry or Madeira]
1/4 cup heavy cream (optional, but I always use it)
3/4 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Ground black or white pepper

Baking Powder Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
3 tablespoons butter
1 cup milk

Preliminary: Cut up chicken as follows:
Cut off legs, separate thighs and drumsticks. Cut off wings. Cut off breasts
and separate. Cut along ribs on both sides to remove back. Reserve
breasts, thighs, and drumsticks. Hack remainder (wings, back, breast bones,
and ribs) into 1- to 2-inch pieces.

1. For the chicken: Heat deep 11- or 12-inch skillet or Dutch oven over
medium-high heat. Add hacked-up chicken pieces (back, neck, and wings) and
onion chunks; saute until onion softens and chicken loses its raw color,
about 5 minutes. Reduce heat to low, cover, and continue to cook until
chicken pieces give up most of their liquid, about 20 minutes. Increase heat
to medium-high, add 6 cups hot water, chicken parts (drumsticks, thighs, and
breasts), bay leaves, and 3/4 teaspoon salt, then bring to simmer. Reduce
heat; continue to simmer, partially covered, until broth is flavorful and
chicken parts are just cooked through, about 20 minutes longer. Remove
chicken parts and set aside. When cool enough to handle, remove meat from
bones in 2- to 3-inch chunks. Strain broth, discarding chicken pieces. Skim
and reserve fat from broth and set aside 4 cups of broth, reserving extra
for another use.

2. While broth is cooling, bring 1/2-inch water to simmer in cleaned skillet
fitted with steamer basket. Add vegetables; cover and steam until just
tender, about 10 minutes. Remove and set aside.

3. For the dumplings: Mix flour, baking powder, and salt in medium bowl.
Heat butter and milk to simmer and add to dry ingredients. Mix with a fork
or knead by hand two to three times until mixture just comes together. Form
dough into desired shape; set aside. [The article illustrates flat
noodle-like dumplings, biscuit-like dumplings, and round puffy dumplings. I
always ignore those instructions, and just drop spoonfuls of the dough onto
the simmering chicken. I think the more you handle the dumpling dough, the
more leaden it gets.]

4. Heat butter or reserved chicken fat in cleaned skillet over medium-high
heat. Whisk in flour and thyme; cook, whisking constantly, until flour turns
golden, 1 to 2 minutes. Continuing to whisk constantly, gradually add sherry
or vermouth, then reserved 4 cups chicken stock; simmer until gravy thickens
slightly, 2 to 3 minutes. Stir in optional cream and chicken and vegetables;
return to simmer.

5. Lay formed dumplings on surface of chicken mixture; cover and simmer
until dumplings are cooked through, about 10 minutes for strip dumplings and
15 minutes for balls and biscuit rounds. Gently stir in peas and parsley.
Adjust seasonings, including generous amounts of salt and pepper. Ladle
portion of meat, sauce, vegetables, and dumplings into soup plates and serve
immediately.


Variation:
CHICKEN AND HERBED DUMPLINGS WITH AROMATIC VEGETABLES
Follow recipe for Chicken and Dumplings with Aromatic Vegetables, adding 1/4
cup minced soft fresh herb leaves such as parsley, chives (or scallion
greens), dill, and tarragon to dumpling mixture along with dry ingredients.
If other herbs are unavailable, all parsley may be used.


Bob

Yes. Very good when it is cold.

Did this last week. Except cut up a whole chicken, no canned soup, and
Bisquick for the dumplings. In a slow cooker.

Andy - it's stew. Of course it's better the next day.

g

jmcquown wrote on 17 Dec 2006 in rec.food.cooking

> Let broth cool slightly; pour through a strainer into another pot. Chill
> the broth and skim the fat from the top. P

So you chuck the veggies, or What? Sounds good but as you noticed I confuse
easily

jmcquown wrote:
> Nice cold weather "stew" My ex-husband's uncle adored this, so much so
> that my ex- got jealous and thought I was having an affair with the uncle
> simply because I made him some chicken & dumplings to take home with him on
> his drive back to... geez, I have no idea where he was from. Missouri,
> maybe. Anyway, even with the canned soup it's good stuff!
>
> Chicken & Dumplings
>
> 3-1/2 lbs. chicken, cut up (I use chicken thighs)
> water to cover
> 1/2 tsp. poultry seasoning
> 2 bay leaves
> 2 carrots, chopped
> 2 celery stalks, chopped
> 1 small onion, chopped
> 2 cans cream of chicken soup
> 1/2 tsp. black pepper
>
> Place chicken pieces in a deep pot and cover well with water. Add the
> poultry seasoning, bay leaf, carrots, celery and onion. Bring to a boil and
> reduce heat. Simmer 45 minutes. Remove chicken to a platter and let cool.
>
> Let broth cool slightly; pour through a strainer into another pot. Chill
> the broth and skim the fat from the top. Put 3 c. broth back in the pan.
> You may need to add more later as needed. Whisk in cream of chicken soup and
> pepper and bring to a simmer, stirring to blend well.
>
> Meanwhile, remove the skin from cooked chicken and discard.
>
> Debone the chicken, tearing into bite-sized pieces. Add to the simmering
> broth. Continue to simmer on low while you prepare the dumplings. Add more
> broth as needed; the dumplings will thicken it.
>
> Drop Dumplings:
>
> 4 Tbs. vegetable shortening
> 2 c. all-purpose flour
> 2 tsp. baking powder
> 3/4 c. salt
> 1-1/2 c. milk (or non-fat buttermilk, even better!)
>
> Combine dry ingredients; cut the shortening in with a fork until mixture is
> crumbly. Add milk and stir until well mixed. Drop by teaspoonfuls into
> bubbling soup. Cook 10 minutes uncovered; cover and cook 10 minutes more.
>
> Jill

This is the recipe I use for Chicken and Dumplings. They are the thick
heavy Southern style Dumplings. It is mainly the dumpling part of the
recipe that I follow. I just make chicken soup and then do the
dumplings. I like to have the veggies in it. (onions, celery, carrots
and at the end add peas. Family favorite comfort food.

CHICKEN AND DUMPLINGS


1 large hen (about 5 lbs.)
1 onion, quartered
1 bay leaf
salt and pepper to taste
2 cups sifted flour
1 egg, beaten slightly
1 Tablespoon baking powder
1 Tablespoon melted butter
1/2 cup milk
1/4 cup softened butter (additional)
1/4 cup celery leaves, chopped very fine
1/4 teaspoon pepper
2 Tablespoon butter
2 Tablespoon flour



Disjoint chicken. Place in large pot with onion, bay leaf and water to
cover by 2", salt and
pepper to taste. Bring to boil, reduce heat to low and simmer until
tender
Remove chicken and remove meat from bone in large pieces. Strain broth
and return 6 cups
to pot.

Sift together, flour, 1 teaspoon salt and baking powder in bowl.

Combine egg, melted butter and milk. Beat and add to dry ingredients.
Work to a good dough like consistency. Turn out on floured board.
Roll to a little less than 1/4 " thick. Spread with softened
butter and sprinkle with celery leaves and pepper. cut into 2" by 3"
strips.

Bring broth to a good simmer. DO NOT BOIL. Rub together 2 Tablespoon
flour and 2 Tablespoon butter. Stir into simmering broth. Cook
stirring, until smooth and thickened.

Add dumplings, a few at a time, sliding them into the broth. Continue
until all are in. Cover tightly and cook 20 minutes without lifting
lid.

Arrange chicken on a deep platter. Spoon on dumplings and cover with
sauce.

Mr Libido Incognito wrote:
> jmcquown wrote on 17 Dec 2006 in rec.food.cooking
>
>> Let broth cool slightly; pour through a strainer into another pot.
>> Chill the broth and skim the fat from the top. P
>
> So you chuck the veggies, or What? Sounds good but as you noticed I
> confuse easily

Yep, you strain the broth. By that time the veggies are pretty much toast
anyway

Jill

jmcquown wrote on 17 Dec 2006 in rec.food.cooking

> Mr Libido Incognito wrote:
> > jmcquown wrote on 17 Dec 2006 in rec.food.cooking
> >
> >> Let broth cool slightly; pour through a strainer into another pot.
> >> Chill the broth and skim the fat from the top. P
> >
> > So you chuck the veggies, or What? Sounds good but as you noticed I
> > confuse easily
>
> Yep, you strain the broth. By that time the veggies are pretty much
> toast anyway
>
> Jill
>
>
>

So I need to add more veggies when comgining the stew. I like chicken and
dumplings but with added veggies..It ain't the same without peas, carrot
and onion.

Mr Libido Incognito wrote:
> jmcquown wrote on 17 Dec 2006 in rec.food.cooking
>
>> Mr Libido Incognito wrote:
>>> jmcquown wrote on 17 Dec 2006 in rec.food.cooking
>>>
>>>> Let broth cool slightly; pour through a strainer into another pot.
>>>> Chill the broth and skim the fat from the top. P
>>>
>>> So you chuck the veggies, or What? Sounds good but as you noticed I
>>> confuse easily
>>
>> Yep, you strain the broth. By that time the veggies are pretty much
>> toast anyway
>>
>> Jill
>>
>
> So I need to add more veggies when comgining the stew. I like chicken
> and dumplings but with added veggies..It ain't the same without peas,
> carrot and onion.

Add away! That's more like a stew for sure, but nothing wrong with it!

Jill

On Sun, 17 Dec 2006 17:55:14 GMT, Mr Libido Incognito >
wrote:
>
>So I need to add more veggies when comgining the stew. I like chicken and
>dumplings but with added veggies..It ain't the same without peas, carrot
>and onion.

<nodding - I like that combo too> Strain out the old vegetables that
gave their all to the broth and add fresh for consumption.

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See return address to reply by email

On Sun, 17 Dec 2006 10:23:05 -0800, sf wrote:

>On Sun, 17 Dec 2006 17:55:14 GMT, Mr Libido Incognito >
>wrote:
>>
>>So I need to add more veggies when comgining the stew. I like chicken and
>>dumplings but with added veggies..It ain't the same without peas, carrot
>>and onion.
>
><nodding - I like that combo too> Strain out the old vegetables that
>gave their all to the broth and add fresh for consumption.

You folks are making me waaaayyyy too hungry right now...

I just roasted a chicken last night, and now I am seriously thinking
of converting the bird into chicken and dumplings...

Christine, who is getting ready to finish some marketing, and will
probably buy out the store since y'all made her so hungry...

Bob Terwilliger wrote:
>
> Thanks for the recipe. I follow the Cook's Illustrated recipe for chicken &
> dumplings, which is a LOT more work, but the results are exceptional. I only
> make it on special occasions: [snip excellent recipe]
>
I vote for your CI version. I like that the chicken is cooked just
until done, preserving maximum flavor and juiciness. I like using the
white sauce and cream rather than the preservatives and thickeners and
unknown flavorings of the canned soup. I don't know if I buy the
notion of steaming the veggies separately rather than simmering them in
the stock. That seems a little chi-chi to me, but I guess it's worth a
try. -aem

On 17 Dec 2006 10:29:22 -0800, "aem" > wrote:

>Bob Terwilliger wrote:
>>
>> Thanks for the recipe. I follow the Cook's Illustrated recipe for chicken &
>> dumplings, which is a LOT more work, but the results are exceptional. I only
>> make it on special occasions: [snip excellent recipe]
>>
>I vote for your CI version. I like that the chicken is cooked just
>until done, preserving maximum flavor and juiciness. I like using the
>white sauce and cream rather than the preservatives and thickeners and
>unknown flavorings of the canned soup.
<snip>

Ditto. The canned soup is just ... wrong. I've never tried the CI
recipe, but it sounds like what's for dinner :-)

TammyM

On Sun, 17 Dec 2006 11:23:45 -0700, Christine Dabney
> wrote:

>I just roasted a chicken last night, and now I am seriously thinking
>of converting the bird into chicken and dumplings...

I made chicken and rice soup for hubby and creamed chicken served over
noodles for me last night.... from the carcass of a roasted chicken.
If I had more meat, I'd make chicken & dumplings too, but the
remainders will become chicken noodle soup today.

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