Wednesday, September 15, 2010

Chicken and Dumplings

On Labor Day, Blair and I decided to labor over some chicken and dumplings. Really my dumplings are not that complicated, but I’m not crazy about those store-bought ones, so I do roll mine out. Here’s my recipe!

Cook a whole fryer in salted water until desired tenderness – it depends on whether you want big chunks of chicken in your dumplings or if you want the chicken to come apart and mix into them. I simmered mine for a few hours. It was super tender and falling off of the bone. Allow to cool. Save broth.

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To your broth, add 2 tablespoons of Knorr Caldo de Pollo granules (Chicken Bouillon granules – usually with the Hispanic foods, see picture below), 1/2 - 1 teaspoon of garlic salt, and pepper to taste. I taste my broth to make sure I have it like I want it – as long as it’s not too hot. (Don’t do what I did and burn your entire mouth – I had forgotten I had turned the broth back on, and it was way hotter than I thought it was when I tasted it. Ouch!!). Turn the broth back on medium high heat and bring back to a boil.

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For the dumplings, you need vegetable shortening (Crisco), buttermilk, and self-rising flower.

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Foot seasoning is optional.

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In a large bowl use a fork or pastry cutter thing to cut 1 cup of Crisco into about 4 1/2 cups of self-rising flour in a large. You can easily half this for less dumplings with your chicken.

chicken and dumplings (11)cropchicken and dumplings (12)cro“UH-OOOH, OFF”

chicken and dumplings (15)Mama, this is a mess!

chicken and dumplings (17)Cutting with a fork.

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Add about 1 1/2 cups of buttermilk.

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Mix well until dough forms.

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With your hands, knead dough and form a neat roll.

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Break off a portion of the dough and roll out onto a floured surface – pretty thin.

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Cut 1” by 3” strips and drop into steadily boiling broth. You may want to reduce heat a tad if the broth is boiling too hard.

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Keep cutting and dropping strips until all of the dough is used. Once the pot begins to fill, you might use a spoon to press dumplings down into the broth.

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Reduce heat to medium-low and simmer covered for 15 minutes. This is where you don’t want to do what I sometimes do and burn the dumplings on the bottom of the pan. Yuck. It stinks, and it can ruin the whole pot!

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While dumplings are simmering, debone chicken and cut in to pieces.

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After dumplings have simmered, remove from heat and add chicken. Stir gently to mix. Allow dumplings to set for 10 – 15 minutes before serving.

chicken and dumplingsNotice that this is a different pot. I pulled out all my bad cook tricks on this session. I burned the bottom, dumped them into a new pot, and made Brad taste them before I added the chicken (my mouth was so burned I couldn’t taste!). I just did save them from being ruined.

And sweet Blair? She was watching her movie.

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Chicken and Dumplings

1 whole fryer


1 tsp garlic salt

2 T Knorr Chicken Bouillon Granules

4 1/2 cups self-rising flour

1 cup Crisco

1 1/2 cups buttermilk

Cook chicken in salted water until done and tender. Reserve broth, adding to it garlic salt and chicken bouillon granules. Bring back to boil over medium-high heat.

Cut crisco into flour with a fork or pastry cutter. Add buttermilk, blending with a large spoon until dough forms. Knead and mold dough into a neat roll with hands.

Break off about 1/3 of the dough and roll out thin on a floured surface. Cut into 1” by 3” strips and drop into boiling water until all dough is used. Reduce heat to medium-low and simmer dumplings for 15 minutes.

Debone and cut chicken into bite-sized pieces. After dumplings have simmered, remove from heat and stir in chicken. Allow to stand 10 – 15 minutes before serving.


Julia said...

I have been dying for a good chicken and dumplings recipe. I tried Paula Deen's once and let's just say that did not turn out as planned! This definitely looks like a labor of love, but I will definitely make it one winter weekend this year!