Chicken n Dumplins
- Thread starter RonJ
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Easy dish to make, just experiment a little. A chicken, a can or two of cream of chicken soup, flour, water (or milk), and salt and pepper is all you need. My family says that I make the best they have ever tasted but I think Cracker Barrel is just as good, or better.
Can't believe that we are at more than 20 posts and the best that anyone can come up with is at Cracker Barrel! No cooks in this bunch?
Really nothing hard about making great chicken and dumplings. Use any good chicken...Swanson's canned chicken and Swanson's Chicken Broth or you can get frozen chicken breasts from Sam's. Close the thawed breasts up in foil, add a little seasoning to your taste, and bake them in the oven until they are done. If you really want to get into it in a more labor intensive way you can cook a chicken in water, pick the meat off the bones and make your own broth...but, trust me, take the easy way with Swanson's.
Heat the chicken (as much as you like) with 3 cans of the Swanson Chicken Broth in a large Dutch Oven.
Now for the dumplings. First, know that dumplings aren't FLAT!! Those things that are rolled out and cut in squares are nothing more than biscuits that didn't rise! Good home made dumplings resemble CLOUDS.
Here's how: 2 C. flour; 2 tbsp. butter, softened; 3 tsp. baking powder; 3/4 C. milk. Sift the dry ingredients, work in the butter with a fork. Add milk, mix quickly and drop by small spoonfuls on the meat and broth. Cover at once and let simmer at least 12 minutes (until the dumplings are done in the middle) on low flame.
Enjoy!...but don't eat them all...they get better the second time when the broth has thickened with the flour. Add a little more broth if you need it.
Bob
Really nothing hard about making great chicken and dumplings. Use any good chicken...Swanson's canned chicken and Swanson's Chicken Broth or you can get frozen chicken breasts from Sam's. Close the thawed breasts up in foil, add a little seasoning to your taste, and bake them in the oven until they are done. If you really want to get into it in a more labor intensive way you can cook a chicken in water, pick the meat off the bones and make your own broth...but, trust me, take the easy way with Swanson's.
Heat the chicken (as much as you like) with 3 cans of the Swanson Chicken Broth in a large Dutch Oven.
Now for the dumplings. First, know that dumplings aren't FLAT!! Those things that are rolled out and cut in squares are nothing more than biscuits that didn't rise! Good home made dumplings resemble CLOUDS.
Here's how: 2 C. flour; 2 tbsp. butter, softened; 3 tsp. baking powder; 3/4 C. milk. Sift the dry ingredients, work in the butter with a fork. Add milk, mix quickly and drop by small spoonfuls on the meat and broth. Cover at once and let simmer at least 12 minutes (until the dumplings are done in the middle) on low flame.
Enjoy!...but don't eat them all...they get better the second time when the broth has thickened with the flour. Add a little more broth if you need it.
Bob
DeathGrip
US Veteran
I have an old friend that makes them 100% from scratch. I never liked them until I tried hers.
Shes from West Virginia.
I had a girl friend from Wisconsin that made a chicken soup with homemade noodles that ran a close second.
Some got it, Some don't.
Dang, I'm getting hungry and all I have is a rack of left over Babybacks.
With all due respect, most of you have evidently never eaten real, sho'nuff, Southern Granny-made Chicken and Dumplings.
The Cracker Barrel offering is inedible.
bettis1, real granny-made dumplings are indeed flat. They aren't supposed to rise. They are tender and flavorful.
The closest thing I have found to real Granny-cooked dumplings are the frozen offerings from a couple of small processors. You add the pre-rolled dumplings to your broth and boiled chicken.
kudzu3, North Jawja dumplings don't sound nothing like South Jawja dumplings. Them lumpy, fluffy things just gum up in your mouth.
The Cracker Barrel offering is inedible.
bettis1, real granny-made dumplings are indeed flat. They aren't supposed to rise. They are tender and flavorful.
The closest thing I have found to real Granny-cooked dumplings are the frozen offerings from a couple of small processors. You add the pre-rolled dumplings to your broth and boiled chicken.
kudzu3, North Jawja dumplings don't sound nothing like South Jawja dumplings. Them lumpy, fluffy things just gum up in your mouth.
Anytime we ever ate at Cracker Barrel, our youngest daughter ordered the chicken and dumplings dinner... it comes with two sides... and her choice for two sides was... chicken and dumplings!! She's as skinny as a rail but she can sure put away some C&D.
diamonback68
US Veteran
bettis1, real granny-made dumplings are indeed flat. They aren't supposed to rise. They are tender and flavorful.
Them lumpy, fluffy things just gum up in your mouth.
I agree RED. My mother was a great cook, except she used to make the fluffy pillow type dumplings. Yuck!!!
Totally tasteless like flour made marshmellows and true they gum up your mouth with tasteless air.
I'll take the flat tender "Southern Slicks" everyday. Bettis doesn't know what he's missing.
DeathGrip
US Veteran
With all due respect, most of you have evidently never eaten real, sho'nuff, Southern Granny-made Chicken and Dumplings.
The Cracker Barrel offering is inedible.
bettis1, real granny-made dumplings are indeed flat. They aren't supposed to rise. They are tender and flavorful.
kudzu3, North Jawja dumplings don't sound nothing like South Jawja dumplings. Them lumpy, fluffy things just gum up in your mouth.
I missed the fluffy part. You're correct.
The Dumplin's are most important.
I too agree with Red Level. Gotta roll 'em out flat, like an eighth of an inch flat and about 6 to eight inches long. Drop 'em into the boiling chicken and broth...dip 'em out and out 'em next to the collards and sweet taters and peas and snap beans.
They seem ok to me
They aren't quite what Mom used to make but I think they are passable C&D much more than they resemble thick soup. I get my fix of Cracker Barrel every now and then. For some reason my son doesn't like it there. Too old and folksy I guess.
Called Bob Evans, they said it's more like a very thick chicken noodle soup.
They aren't quite what Mom used to make but I think they are passable C&D much more than they resemble thick soup. I get my fix of Cracker Barrel every now and then. For some reason my son doesn't like it there. Too old and folksy I guess.
Intheshop
Member
My wife struggles with Pop-tarts.
So I learned to cook many moons ago.Will admit to simply using Bisquix brand and just mixing by directions for the dough.There may be some "classic" receipt(historic way to write recipe)about making dumplings...and will look into it.But the Bisquix does the job fine by me.
Critical to boiling Chicken(look it up)....is to scrape the "funk"(foamy white stuff) off the top of the water once it's come to a boil.Don't add any other ingredients until.Other than that,start experimenting with the spices and ingred. till you get that taste.
I love them....wifeypoo thinks their fattening and dosen't scoff'm down like me.Best of luck.
So I learned to cook many moons ago.Will admit to simply using Bisquix brand and just mixing by directions for the dough.There may be some "classic" receipt(historic way to write recipe)about making dumplings...and will look into it.But the Bisquix does the job fine by me.
Critical to boiling Chicken(look it up)....is to scrape the "funk"(foamy white stuff) off the top of the water once it's come to a boil.Don't add any other ingredients until.Other than that,start experimenting with the spices and ingred. till you get that taste.
I love them....wifeypoo thinks their fattening and dosen't scoff'm down like me.Best of luck.
jaykellogg
Absent Comrade
Just come to Asheville and get your Chicken and Dumplings at the Moose Cafe. While you're here visit the Biltmore Estate and the Blue Ridge Parkway. The Moose Cafe is at the Farmer's Market and they get their vegetables fresh daily there. While you're here try some Barbeque.
Hi:
My wife (Penny) makes the "World's Best" chicken and dumpling. The dumpling are soft and fuffy with LOTs of chicken.
If you are in my area, call and we will have a pot ready for you.
Jimmy
My wife (Penny) makes the "World's Best" chicken and dumpling. The dumpling are soft and fuffy with LOTs of chicken.
If you are in my area, call and we will have a pot ready for you.
Jimmy
I start with a roasted chicken from Wal-Mart. I wouldn't dream of using just white meat in anything. Pull it from the bones, make a stock from the bones, skin, and wing tips. flavor stock with onion, celery, and carrot. Season with one chicken bullion cube, pepper, and salt to taste. Strain stock after cooking. Thicken a little with a slurry of flour and water. Be careful not to make lumps, but as least in this dish they would just look like bits of dumplings. If you need more liquid, just add water. Add chicken, make dumplings however you want, and drop them in while pot is simmering. Voila! A great shortcut is to use chicken stock, not broth, they sell in boxes now.
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the ringo kid
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Skip their coffee but-try their sweetened or unsweetened iced tea and you will not go wrong.
the ringo kid
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The only two meals I can make are: Peanut butter and jelly and-peanut butter and jelly on toast.
Actually, I can make a mean pot roast as well as fajitas that can be cut with a plastic fork--I kid you not?
the ringo kid
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I like mine with a double of Sweet Carrots.
