5/26/2023 0 Comments Chicken and dumplings recipeYou must use the baking powder or the dumpling will stay flat and doughy. Make sure each time you roll out a section of dough you add flour to your rolling surface. It is important to use a pot about the size of a dutch oven pot and add enough water to about 3/4 of the pot. It may take making them a few times until you have perfected the receipt for your liking. If the broth isn’t thick enough for you, just mix a little cornstarch and water and mix in a bowl and then add to the pot stirring to thicken. Let them set uncovered for about 15 minutes before serving. Turn off the heat and add the shredded chicken. This keeps them from sticking together and they cook better. I cook them about 20 minutes and I stir very gently a couple of times while they are cooking. Leave a little room with the lid for the steam to escape or they will boil over even at a simmer. Reduce the heat to just a simmer and cover. Add one dumpling at a time and stir continuously as you are adding them until you have all in the pot. You don’t need to add the food coloring if you don’t want to. Next, I add about 3 or 4 drops of yellow food coloring to the broth as I don’t like the white look of the broth when they are done. As I cut them out, I layer them on a paper plate and put a napkin between layers as this keeps the layers from sticking together an keeps them from drying out while I am rolling and cutting the rest. If you like them thicker, roll them out a little thicker. I prefer them on the thinner side, but that’s me. You can make them as thick or thin as you like. When you have mixed it thoroughly, flour a cutting surface and take 1/4 of the dough and roll out until about 1/8 of an inch. Add one cup of broth (cooled) a little at a time and mix as you are adding it. Mix the flour and Crisco until you get lumps about the size of peas. I don’t use butter as it makes them too soft and they are inclined to fall about when cooking. I use 4 cups of flour and two tablespoons of baking powder to 1 cup of Crisco. While the chicken is cooling, I make my dumplings. Meanwhile, I add about 4 or 5 bullion chicken cubes to the broth as there isn’t enough flavor in the broth by itself. Put on a lid and cook on low for about 1-1/2 hours. I first cook a whole chicken in a large pot of water that completely covers the chicken. My receipt is somewhat different than the one here. Cook them for about 15-20 minutes or until they not doughy tasting.Īdd the cooked chicken to the pot and you’re done! The extra flour on them will help thicken the broth. Drop the dumplings in one at a time, stirring while you add them. You can also freeze them like this and then transfer them to a ziplock bag. If I’m going to cook them later in the day I layer them on a cookie sheet with wax paper between and lots of flour. If they will be cooked soon, this method works well. Just keep flouring between the layers of dumplings. Use the floured spatula to put them on a heavily floured plate. Some will be bigger, some smaller, some shaped funny. Roll the dough out thin with a heavily floured rolling pin.ĭip your cutter in flour and cut the dumplings in squares about 2″x2″. I also like to use a small spatula to lift the dumplings off the cutting surface. You’ll need a rolling pin and something to cut the dumplings with. Stir in the milk, mixing with a fork until the dough forms a ball. In a bowl, combine the flour, baking powder, and salt.Ĭut the butter into the dry ingredients with a fork or pastry blender. You probably have all the ingredients for these dumplings in your kitchen right now.Īnd you don’t have to be a great cook to make them.įirst, here’s what you’ll need to make your old fashioned, homemade chicken and dumplings: It’s a meal any Kentuckian would be proud to fix and danged happy to sit down to.Īnd it’s not hard to make. A bowl of homemade chicken and dumplings.
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