CHICKEN & DUMPLINGS: I need a REALLY good recipe that you have

cooked yourself and would swear by.

Mrs. V. is sick and I need to make her some comfort food.

Thanks, one and all

That website not only has recipes, but it also has recipe reviews.

I hope Mrs. V. feels better soon.

:hi:

frightening experience with chicken and dumplings in my formative years.

Sorry Mrs. V. is sick, so is Mr. DBDB. Any ideas for cooking for a man who had vertigo and dry heaves for two hours? I think he's gone to sleep since we finally got a dose of phenergan down him.

Suppositories.

He might be dehydrated. My nephew went through this last year. He couldn't quit barfing so I finally took him to the hospital -- he was severely dehydrated and they gave him 3 bags of intravenous fluids and a scrip for suppositories.

Best wishes, DemBones. :hug:

Get a roasted chicken at Safeway. Cut it up and put it in a can of Swanson's chicken broth. Get a can of pop open biscuits, separate and plop in when the chicken mixture comes to a boil. I haven't made it but my dad loves it and my mother made the best dumplings ever.

If you make it by scratch, my experience is that it's all in getting the amount of water right. Mine only turn out if I use one chicken in a metal dutch oven type pot. Anything else and they suck. But I'm not that great of a cook.

On edit:

And don't skin the chicken if you do it from sratch, it definitely needs the fat for flavor. IMHO.

:bounce:

courtesy of Big Papa McLargehuge (My Dad)

ingredients -

2 pounds of chicken, light and/or dark meat
four pints water
quarter stick of butter
salt (to taste)
pepper (to taste)
2 tablespoons hot chopped red pepper
quarter cup flour
1 Chicken bullion cube
bisquick
milk

Boil the chicken. Add bullion cube and butter to boiling water.
(if you use a whole chicken, boil until it can be boned. If you use boneless, boil for about 45 minutes) add salt and pepper and Hot Chopped Red Pepper at about 30 minutes.

Mix 1/4 cup flour with cup of warm water and mix

Add mixture to boiling chicken. Stir to thicken.

Mix milk and bisquick to make dough for dumplings (recipe is on the box). Float big spoonfulls of dough atop boiling chicken until they are cooked.

When the dumplings are done, the chicken and dumplings is done.

love your name, man

:bounce:

for 35 years.

You're name is pretty rocking too, my friend!

FYI, you got the wrong letter on that baseball hat avatar ;)

I'm somewhat ashamed: I thought I knew every DUer's baseball team. :(

:)

I use Bisquick too... the best dumplings.

prepare the chicken w/broth, water, onions, garlic etc per your own preference, recipe above would be fine.

dumplings:

use the Biscuit recipe, for rolled out biscuits. I use milk for the liquid.

when you roll the dough, roll it out thin more like pie crust. Let it sit for a little while then cut it into squares ( I roll my pizza cutter up and down it then across to make the squares; ravioli cutters make a cute little edge on them)

Remove the bird from the broth and bone out the meat etc and set aside. Add additional chicken broth and or water to be sure you have a nice pot of stock, then bring it back up to a boil, drop the little dough squares into the stock, stirring so they won't drop to the bottom and stick. Keep adding until you have them all in the pot. reduce to medium heat and simmer uncovered about 10 minutes, stir frequently and make sure they don't soak up all the liquid. Add the meat back to the stock, cover and cook another 10 minutes on low.

The gravy will naturally thicken, and you will have a wonderful pile of dumplings. This type of dumpling has a different texture, more chewy. I find most people have a distinct preference of fluffy dumplings vs flat. Sometimes I throw in a can of mushrooms and a small package of frozen peas which is quite good.

Please forgive the stream if consciousness, but that's how I cook.

Turn oven on to 350. Take your chicken pieces, be they thighs, cut-up-whole, or whatever, sprinkle with a little salt (I like Kosher) and pepper, and brown them on all sides in a Dutch oven. Remove and drain most of the fat. Throw in a nice big onion, chopped, and cook til translucent. Or you can use boiler onions, you know, the ones the size of a ping-pong ball. Next, dump in about a quarter cup of flour, stir it around for a minute, than add a 10 oz can condensed chicken broth and half a can of milk. A bit of white wine if you feel like it. Add mushrooms and carrots (sliced ones, or those baby cuts are nice). Look in your spice drawer for something nice (I like Herbes de Provence), throw it in, also a bay leaf and some good grinds of pepper. Bring this to a boil then chuck the chicken back in and stir the whole mess around so it's well mixed. If there doesn't seem to be enough sauce, or if it looks too thick, by all means add more broth, milk, and/or wine. Put the lid on and stick it in the oven for 45 minutes.

Now, the dumplings. In one bowl, combine 1 cup flour, 2 tsp baking powder, and 1 tsp salt. In another bowl, beat one egg then add 1/3 cup milk and 1 Tbs oil. Dump Bowl #2 into Bowl #1, stir till moistened. It doesn't matter if it's lumpy. Drop by spoonfuls into the Dutch oven, cover and cook for 15 minutes more. To double the dumplings, use 3/4 cup milk, 1 egg, and double all other ingredients.

I've made these dumplings dozens of times, and they have never failed.

Do up this recipe and I guarantee you won't be able to wipe the smile off your face. Experiment, too, add herbs and/or veggies that you're fond of, it can't ruin the recipe, it'll just be differet.

You said "half a can of milk" -- evaporated, right? (cooking :dunce: here)

Thanks

Take the chicken broth can, fill it halfway with milk, and throw it in the pot. Just the milk, not the can. Or measure half a cup or so.

edit: now that you mention it, it would prolly be really good with evaporated milk. Gotta try it sometime.

I can almost taste them!!!!

Thanks for posting this thread -- I want a recipe as well

:hi:

I need one that's relatively easy. I think I'm going to combine sandnsea's (cooked chicken from Safeway) and BigMcLargeHuge's (bisquik dumplings) with what's left of ironflange's recipe. I'll tell you how it turns out!

This morning Mrs. V. asked me to make her cinnamon toast. Big-time sicky comfort food from her childhood. I was thrilled to do it. I love my baby.)

Boil a chicken, then strain the broth.

Dumplings:

1 egg
1cup flour
1/4 tsp salt
2 Tablespoons milk



Beat egg. Add milk and salt. Fold in flour. Roll out fairly thin. Cut into strips and drop into boiling chicken broth. Add parsley to taste.

Khash.

:hi:

Bisquick tastes great but contains a lot of salt and hydrogenated vegetable oil (trans fat). To make dumplings, I use an extremely easy recipe from The Joy of Cooking. Once you get used to using it, it takes a few minutes more than Bisquick dumplings and they are fluffy and delicious, with no trans fat.

1. Mix together 1 cup flour, 2 teaspoons baking powder, and 1/2-teaspoon salt.

2. In a measuring cup, break 1 egg, add enough milk to bring the volume up to 1/2 cup and blend. (2% milk works great.)

3. Stir the liquid into the dry ingredients; add more milk if necessary, but you want to keep a stiff batter. (You can add a little chopped parsley, herbs, or onion, if you like, before mixing.)

4. Bring your chicken and stock to a boil, then reduce to a simmer. Drop in the batter by the spoonful. Cover and simmer for about 10 minutes. Serve at once.

I appreciate that.

The chicken & dumplings have been held over until tomorrow. I overdid and now can't stand for very long on my !!*&%$*$#%@!! *#@%$@**!& !!$#$%&@# ANKLE!

sigh.

and it sounds like you've got what you need. I hope Mrs V feels better. Just having you around probably helps too!

good health.

kesha

Find a nice fat stewing hen at the meat market or grocery store. Fill a stew pot with water and plump her in there. Add seasonings you like along with some chopped celery and such. Toward the end I also add some sliced carrots, mushrooms, etc. Keep it covered and add water as needed. When you go to move her and she starts coming apart then take all the chicken pieces out and pick off the meat. Return the meat to the stew pot and bring to boil. For dumplings, I use the recipe on the bisquick box - yum!!!

I usually make homeade bread with this, but the large Whites frozen yeast rolls are almost as good. You just butter a muffin tin, plop those frozen balls in there, let them rise and then bake them. Yummy!

i like the "puffy kind"
I grill, broil, boil chicken (whatever I have time for)
Pick it, put in in a stock pot with two cans of cream of chicken soup, two cans of water and a half can of beer (salt,pepper, paprika)
Bring it to a boil
While you're waiting for that get out your Jiffy baking mix (NOT BISQUIK..... but it's in the same place in the store)
Follow the reciepe for Dumplings on the back, Let it set for 10 -20 minutes (it'll rise a tiny bit) then drop it into the boiling mixture by the tablespoonful. keep covered but pour the hot liquid over the dumplings to cook the tops takes about 15 minutes for them to get "bready" inside... then remove from heat.
good luck!