[SAJ]

Chicken and dumplings is not a simple dish, m'friend. Here's the easiest recipe I have, courtesy of Liz Ellis.

Ingredients:

(2-1/2- to 3-pound) broiler/fryer
2 Quarts water
1 Teaspoon salt
1/2 Teaspoon pepper

2 Cups All-purpose flour
1/2 Teaspoon baking soda
1/2 Teaspoon salt
3 Tablespoon shortening or butter
3/4 Cup buttermilk (regular milk works, too, buttermilk is better)

Preparation:

Place chicken in a Dutch oven or large kettle; add water just to covering the chicken and 1 teaspoon salt. Bring to a boil; cover, reduce heat,and simmer 1 1/2 hours or until tender.

Remove chicken; let it cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside and discard skin and bones.

Bring chicken broth to a boil; add pepper.

Combine flour, baking soda, and 1/2 teaspoon salt; cut in butter or shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened (not wet!).

Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times. For drop dumplings, pat dough to 1/4-inch thickness. Pinch off dough in 1 1/2-inch pieces, and drop into boiling broth. (SAJ note: or, drop them in 1 teaspoon at a time--it's easier). Stir gently after each addition.

To make rolled dumplings, roll dough to 1/4-inch thickness. Cut dough into 4- x 1/2-inch pieces. Drop dough, one piece at a time, into boiling broth, carefully stirring after each addition.

Reduce heat to medium-low, and cook dumplings 8 minutes or to desired thickness, stirring occasionally. Stir in chicken. Cook 3-4 minutes and serve.

This recipe should work nicely. If you want to add some veggies (carrot, celery, bell pepper, onion, whatever), add them to the chicken broth before starting the dumplings.

[junkman_106]

I find it hard to believe someone actually had to ASK how to make C&D! I learned at my Grandma’s side, along with my (1 year younger) uncle when I was 8 years old.
1. catch the chicken.
2. stretch it out on the stump and whack once with SHARP hatchet.
3. Let chicken run around yard while blood flows...you of course only do this once and learn much from it...then dip in cauldron of boiling water. This loosens feathers and aids in plucking.
4. Gut chicken and rinse well.
Real men cook from scratch.

[Ditter]

Your recipe is excellent, Keltic would do well to try it when he/she is not in such a rush. I am going to try your dumpling recipe because mine has failed the last few times I have tried it. Mine is for drop dumplings not rolled dumplings. I have gotten so discouraged with my dumplings that I have started using Grand original canned biscuits (not the buttered ones).

[GloriaJane]

I start out my chicken and dumplings pretty much like you but I made my dumplings a little different.

A little bit before the chicken is done I ladle off some of the broth and put it aside to cool. Then I pour my flour out on my table and make it into a volcano shape.

In the center of the volcano shape I break a couple of eggs, add my salt & pepper and pour in some of the cooled broth. Then I start out mixing from the center of the pile with a fork and end up needing the mixture. After that I roll it out and cut it into about 2 inch squares. Drop them into boiling broth and stir.

MMmmmmm Now I want to go fix me some chicken and dumplings!!