The Official ****Chicken and Dumplings Thread****

[Pasta Little Brioni]

Here's your start to the daily food thread

[tooge]

I don't do the flat dumplings. To me, that's just chicken noodle soup with thick noodles. For mine, I saute diced onions, celery, and carrots till aromatic. Add in minced garlic and saute another minute or so. Then I add water and chicken thighs with skin on and bone in. I bring it to a simmer for about an hour. Then I remove the chicken, let it cool, remove the skin, break up the meat, and add the meat back to the pot. Bring it back to a simmer, then I add the dumplings. My dumplings are just flour, baking powder, salt/pepper, and water. I just grab a large marble sized clump of dough, and drop them in one at a time. They float when done. That's it. Easy and amazing.

[Pepe Silvia]

I like Dumplings made out of Bisquick.

[philfree]

To make dumplings I use flour, 1 egg and a cup of the chicken broth from the chicken I boiled the day before. I knead it and add flour till it has the right amount of stiffness. Then I roll them out to my desired thickness. Then I cut them into the desired size. In the mean time the broth has come to a boil. Always have to add some low sodium Swanson's chicken broth to the broth but after it's brought to boil I start to drop the dumplings. One at a time and slowly so they don't stick together. Then when the dumplings are in I put in the chicken and let it cook for awhile longer and it's done. It's fantastic!

[Pasta Little Brioni]

free this broth is amazing and it's from 2 split chicken breasts with skin on. No added broyh needed, just a generous serving of black pepper and a pinch of salt.

These definitely weren't noodle like dumplings, so flat may have been the wrong term. Definitely a thick tasty lump of flour. Awesome.

[Rooster]

She'll be coming around the mountain when she comes.......... She'll be coming around the mountain when she comes.

[seclark]

my fathers side of the family made them flat.
mothers side made them thick and doughy.

i like em all.
sec

[Rasputin]

Originally Posted by jspchief

Never had chicken and dumplings. I stay pretty low carb these days, so probably never will.

WTF?


Seriously?

[Fish]

Never had chicken and dumplings either. Mainly because "Dumplings" is such an unappetizing word. Which is an odd psychological issue I've never fully outgrown.

[Pasta Little Brioni]

Originally Posted by Fish

Never had chicken and dumplings either. Mainly because "Dumplings" is such an unappetizing word. Which is an odd psychological issue I've never fully outgrown.

Chicken n Tasty Lumpy wads of goodness. Better?

[jspchief]

Originally Posted by KC Tattoo

WTF?


Seriously?

Yeah I know. And I came from a family where my grandmother and mother were amazing cooks and this is exactly the type of meal they'd make. Kind of surprising really.

[TimBone]

Originally Posted by tooge

I don't do the flat dumplings. To me, that's just chicken noodle soup with thick noodles. For mine, I saute diced onions, celery, and carrots till aromatic. Add in minced garlic and saute another minute or so. Then I add water and chicken thighs with skin on and bone in. I bring it to a simmer for about an hour. Then I remove the chicken, let it cool, remove the skin, break up the meat, and add the meat back to the pot. Bring it back to a simmer, then I add the dumplings. My dumplings are just flour, baking powder, salt/pepper, and water. I just grab a large marble sized clump of dough, and drop them in one at a time. They float when done. That's it. Easy and amazing.

This sounds dope.

[Pasta Little Brioni]

Originally Posted by TimBone

This sounds dope.

You use canned biscuit. Admit it!

[TimBone]

Originally Posted by Pasta Giant Meatball

You use canned biscuit. Admit it!

I've never made it! I'm gonna try that recipe that tooge posted, though.

[Pasta Little Brioni]

Breast >>>>>> Thigh

[Baby Lee]

Originally Posted by PackerinMo

I like Dumplings made out of Bisquick.

Bisquick is a decent shortcut. If you want them from scratch, the key is fresh flour, baking soda, lard and buttermilk, . . . and of course salt. Fold/cut-in together until all juuuuust moistened, form pillows and let sit/set. Ladle them into the broth at the end and simmer until puffed and cooked through [check center of dumpling with toothpick].