Comments on: Chicken and Dumplings

By: devonna

devonna — Tue, 29 Mar 2011 18:09:30 +0000

sound like i going to make chicken and dumping tonight thank u again

By: Lana

Lana — Thu, 24 Mar 2011 11:24:52 +0000

Don’t strain! Serve dumplings with the liquid and chicken all in a bowl.

By: Genie

Genie — Thu, 24 Mar 2011 04:08:59 +0000

This looks very interesting and you might be surprised by this, but very exotic and foreign to me. Dumplings around here are like giant ravioli and are meat filled. Although chicken fat flavoured dough sounds alright by me. Is your dish served with the cooking liquid or is it strained?

By: Lana

Lana — Thu, 03 Feb 2011 18:12:25 +0000

Hi Shelia. Yes, I do know about the shortcuts using the pressure cooker and the flour tortillas. Also, I know that some people will use canned biscuits rolled out and cut up for the dumplings. However, what I wanted to show in this post was the old-fashioned, slow cooked method. For me, part of the enjoyment of cooking is taking my time and doing things the way my mother and grandmothers did them. There’s nothing wrong with shortcuts when needed, though! We’re all busy these days and can use all the help we can get just to get dinner on the table some nights.

Thanks for stopping by. Hope you’ll visit again.

By: Shelia Lay

Shelia Lay — Thu, 03 Feb 2011 18:04:33 +0000

This is close to what I do. I tried and tried and never could get a “good” taste and also, it just seemed too much work from beginning to end.

So, I began purchasing a whole chicken and use the pressure cooker. This only takes about 12 minutes and your chicken is cooked. I also add carrots to the pot and put about 1/2 teaspoon of sage and 1/2 teaspoon of poultry seasoning (maybe a little more) along with the salt and pepper. This adds a little more flavor.
You can strain the broth and freeze. I also freeze the chicken in batches so that it is ready anytime you decide to have Chicken n Dumplings.

Also, I add a little sage and poultry seasoning to the dumplings.

I know some people that add yellow food coloring, because years agon when all the chickens were raise by the cook, the fat was so rich the dumplings and broth would look like butter. I don’t think yellow color dumplings are very appetizing.

Do you know that flour tortilla cut up work very well if you don’t want to roll out the dough yourself. My family really can’t tell if I made it from scratch or use flour tortilla. I can tell the difference, but sometimes am in a hurry to get the dumplings done and use the tortillas.

By: Sally

Sally — Thu, 20 Jan 2011 19:47:42 +0000

This looks absolutely wonderful. I am vegetarian, so I will use seitan. I grew up (in New York State), and My Mothers Chicken and Dumplings were dropped buscuit like dough. When I grew up, my mother-in-law’s were rolled. I loved both. I never had the recipe for rolled, and didn’t think much about it once I became vegetarian. Now this looks so good, I have to try it. Thank you. sjb

By: Lana

Lana — Tue, 28 Dec 2010 21:46:31 +0000

Dyan – It really doesn’t matter much whether you cover them or not. You can if you wish, but it’s not necessary.

By: dyan

dyan — Tue, 28 Dec 2010 21:29:04 +0000

You didn’t say if you cover the dumplings while cooking or not. Please let me know……..Thank you,Dyan

By: dyan

dyan — Tue, 28 Dec 2010 20:03:16 +0000

You didn’t say if you cover the dumplings while cooking or not. Please let me know……..Thanks you so very much, Dyan

By: Chicken and Dumplings « Bored Cook In The Kitchen

Chicken and Dumplings « Bored Cook In The Kitchen — Sat, 10 Jul 2010 13:41:34 +0000

[...] Overnight Sweet Rolls I’ve become so desperately addicted to! Well, here is her recipe for Chicken and Dumplings which I followed to [...]