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Basic Chicken & Dumplings

 

A Southern favorite, Chicken and Dumplings are one of those comfort foods that satisfy my soul.  I always taste before adding any additional salt.

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Ingredients

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•  3 lbs chicken, bone-in, skin on

   (it can be all breasts or a whole cut-up chicken)

•  2 stalks of celery, cut into 1-inch pieces

•  1 carrot ( medium) cut into slices

•  1 small onion, cut into 8 wedges

•  ½ tsp pepper

•  ½ tsp thyme

•  ½ tsp sage

•  1 tsp dried parsley

•  5½ cups water

• 1 Tbsp chicken bouillon or Better than Bouillon Roasted Chicken Base*

 

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Instructions

1.  In a large pot, place chicken and the rest of the ingredients; cover; heat to

 

      boiling; reduce heat to simmer.  Cook for 1 to 1½ hours.

 

2.  Remove chicken and vegetables from pot; remove skin and bones from

 

     the chicken; discard.

 

4. Skim fat from broth; save for another use.  Place 4 cups of stock back into

 

    pot; add chicken and  vegetables; bring to boil, then reduce heat to a

 

    medium boil.

 

5.  At this point add the dumplings (scroll below)

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Options

 

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•  You can also use a crockpot; heat mixture to boiling; turn on low and cook

 

    for 3 to 4 hours.  Follow steps 2 and 3 above.  Bring back to boiling; drop in

 

    dumplings (scroll below).

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*Don't add additional salt if using any type of bouillon.  

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KEYWORDS

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chicken and dumplings,  chicken dumplings

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Ingredients for Chicken and Dumplings. #ChickenAndDumplings #ChickenDumplings
Chickendumplings12.jpeg
Starting Crockpot Chicken & Dumplings

Basic Dumplings

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Dumplings are definitely a Southern thing.  They can be part of a main

 

 

entrée or a dessert, like blackberry cobbler*.  I grew up with chicken and

 

 

dumplings as well as kraut dumplings (my dad's favorite). 

 

 

When dumplings are dropped into a boiling mixture of fruit, sugar and

 

 

liquid, it's called a cobbler.  

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Ingredients

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•  1½ cups all-purpose flour

•  2 tsp baking powder

•  ½ tsp salt

•  3 Tbsp shortening 

•  ¾ cup milk

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Instructions

1.  In medium bowl, mix flour, baking powder and salt; cut in shortening                using a pastry blender until mixture looks like coarse meal.  Stir in milk            with a light touch with a fork.

2.  On a piece of parchment, sprinkle flour and add dough; knead lightly 2 or

     3 times.  Roll or pat until ¾-inch thick, cut into circles or strips.

3.  You can drop the dough directly into the hot boiling mixture (chicken,             vegetables, fruit, etc.).  Cook uncovered for 10 minutes; then covered for         10 minutes.

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Options

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•  For savory dumplings you can add ½ reaspoon dried herbs or

 

 

    ¼ cup shredded cheese.

 

 

•  For a sweeter dumpling, add 2 tablespoons sugar to the flour

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    mixture then continue with recipe.

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•  If you want the dumplings to be brown on top, put under the

 

 

    broiler for a few minutes.

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•  For thinner dumplings (slick dumplings), roll the dough on a floured

 

 

   surface until thickness is reached; cut into strips (2x4-inches) before

 

 

   dropping into liquid.  Using pie crust makes an even thinner dumpling.

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*When adding to cobblers, add up to ½ cup sugar to flour mixture.  You can    

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  also sprinkle the dumplings with sugar after dropping into liquid.

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KEYWORDS

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basic dumplings, puffy dumplings, flat dumplings

 

Chicken and puffy dumplings.
Chicken and flat dumplings.
Chicken &Dumplings
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