Tuesday, November 13, 2012

Chicken and Dumplings

Chicken and Dumplings. So good. Not good for you but good. Comfort food. I understand people don't want to see or use food for comfort, but whateves, this is comfort food. I used to make Chicken and Dumplings like this. Now I pretty much do the same thing with a little change. That's made a HUGE difference, and added a little bit of calories but there you go. I was finding that sometimes my dumplings were soft and pillowy and sometimes tough- no matter how long I cooked them. I still like a little bite, but I don't want tough. The last few times I made the dumplings the "old" way it was hit or miss. I didn't know if it was because we just weren't in the beautiful South anymore (could be!) or what. So  I decided to do some tweaking. I decided to use butter. Such a big difference. They are soft but still hold their shape, the butter gives flavor to the dumplings. I won't make these with vegetable oil again. Also, yes this has vegetables, I have kids. I need to get as many veggies in them as possible. But you can leave them out for sure!



Chicken and Dumplings


8-10 cups Stock or chicken broth (f you use 2 cartons you may need to add some water)
3 cooked chicken breasts shredded- in the stock
2 carrots- peeled and sliced
5 celery stalks- 3 left whole, two chopped
~1 TBS whole black peppercorns
2 whole cloves garlic crushed
Parsley stalks- the tough parts from 1/2 bunch

Dumplings
3 cups flour- plus more for rolling
3 tablespoons cold butter
1 teaspoon baking powder
1 1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon poultry seasoning- optional

Put the whole black peppercorns, two cloves of crushed garlic, and parsley stalks, in a tea bag, spice ball, or coffee filter, tie it up and put it in a stock pot along with the chicken breasts- if they aren't already cooked, whole celery and stock/broth/water. Bring to a boil and turn down the heat while you make the dumplings. Take the chicken out once it is cooked and shred into bite sized pieces. Set aside. Discard tea bag and whole celery stalks.

Dumplings
Put the flour, salt, baking powder, poultry seasoning, and butter into a large bowl. Work the butter into the flour with two butter knives, as pastry cutter, or honestly your hand work best. 






 
Pour the milk in 1/3 at a time. Stirring or combining the dough with your hands. Don't work it.







 
Put a good amount of flour on a sheet of parchment or your workspace.









 Place the dough on top and cover with more flour. Place another sheet of parchment over the dough, if you are using parchment. If not flour up your rolling pin. I love rolling dough out this way, no mess! (I roll these Sugga Cookies out this way also)





 Roll the dough out to 1/4 of an inch thick. 









 
Cut into strips or squares or use cookie cutters to make shapes.
Bring stock up to a boil. Add the carrot and chopped celery. Drop dumplings into stock one at a time stirring the pot every once in a while.They will float to the top. Turn the heat down and simmer for 20-25 minutes. Take one dumpling out to taste, it should be tender and not taste like raw dough. Stir in cooked chicken.
Serve with parsley if desired.


 I used served with cilantro, and we didn't have celery in ours today.

Chicken and Dumplings


8-10 cups Stock or chicken broth (f you use 2 cartons you may need to add some water)
3 cooked chicken breasts shredded- in the stock
2 carrots- peeled and sliced
5 celery stalks- 3 left whole, two chopped
~1 TBS whole black peppercorns
2 whole cloves garlic crushed
Parsley stalks- the tough parts from 1/2 bunch

Dumplings
3 cups flour- plus more for rolling
3 tablespoons cold butter
1 teaspoon baking powder
1 1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon poultry seasoning- optional

Put the whole black peppercorns, two cloves of crushed garlic, and parsley stalks, in a tea bag, spice ball, or coffee filter, tie it up and put it in a stock pot along with the chicken breasts- if they aren't already cooked, whole celery and stock/broth/water. Bring to a boil and turn down the heat while you make the dumplings. Take the chicken out once it is cooked and shred into bite sized pieces. Set aside. Discard tea bag and whole celery stalks.

Dumplings
Put the flour, salt, baking powder, poultry seasoning, and butter into a large bowl. Work the butter into the flour with two butter knives, as pastry cutter, or honestly your hand work best. Pour the milk in 1/3 at a time. Stirring or combining the dough with your hands. Don't work it.
Put a good amount of flour on a sheet of parchment or your workspace. Place the dough on top and cover with more flour. Place another sheet of parchment over the dough (if you are using parchment), roll the dough out to 1/4 of an inch thick. Cut into strips or squares or use cookie cutters to make shapes.

Bring stock up to a boil. Add the carrot and chopped celery. Drop dumplings into stock one at a time stirring the pot every once in a while.They will float to the top. Turn the heat down and simmer for 20-25 minutes. Take one dumpling out to taste, it should be tender and not taste like raw dough. Stir in cooked chicken.
Serve with parsley if desired.

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