Chicken: Chicken and Dumpling Recipes by Becky

posted by Becky 11-09-100 3:21 PM

Chicken with Dumplings
source: The Fannie Farmer Cookbook

4 or 5 lb. chicken
2 carrots, sliced thin
2 ribs celery with leaves, sliced fine
1 large onion, chopped
1 1/2 tsp. thyme, crumbled
1/2 tsp. rosemary, crumbled
2 tsp. salt
1/2 tsp. freshly ground pepper

2 cups flour
3 tsp. baking powder
1 tsp. salt
2 tsp. minced parsley
4 tbsp. shortening
3/4 to 1 cup milk

Rinse chicken and place in a large pot with water to cover. Add vegetables and spices. Bring to a boil, then reduce and allow to simmer until chicken is cooked. Remove chicken, separate meat from bones, and place meat back in simmering broth. Discard skin.

Combine dry ingredients and parsley. Cut in shortening until it looks like coarse meal. Stir in 3/4 c milk with a fork - add remaining milk if the dough will not hold together.

Drop dumplings by spoonful into pot. Cover and simmer for 20 minutes without lifting lid.

posted by Becky 11-09-100 3:21 PM

Chicken and Dumplings
source: Top Secret Recipes

3 quarts water
1 3 to 4 lb. chicken, cut up
1 1/2 tsp. salt
1 small onion, sliced
2 stalks celery, chopped
1 clover garlic, peeled and quartered
1 bay leaf
4 to 6 whole parsley leaves
1 tsp. coarsely ground black pepper
1 tbsp. lemon juice

2 cups flour
1 tbsp. baking powder
1 1/4 tsp. salt
1 cup plus 2 tbsp. milk

Bring water to a boil and add chicken, salt, onion, celery, garlic, bay leaf and parsley. Reduce to a simmer and cook about 2 hours, until chicken is cooked. The liquid will reduce by about 1/3. Remove cooked chicken, remove skin and bones, and cut into bite sized pieces. Strain broth to remove vegetables - discard vegetables.

Return 6 cups of broth to the pot. Remaining stock may be frozen. Add pepper, remaining salt and lemon juice. Reheat over medium heat while preparing dumplings.

Dumplings: Combine dry ingredients. Add milk. Stir well and let dough rest 5 to 10 minutes. Roll dough out on floured surface to a 1/2 inch thickness. Cut dough into 1/2 inch squares and drop into simmering broth. They will swell and then shrink. Simmer for 20 to 30 minutes, stirring often. Add chicken to pot and cook for another 5 to 10 minutes.

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