| Subject: Re: Chicken and Dumplings? |
Author:
Terri
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Date Posted: 02/ 5/02 2:39pm
In reply to:
Climage
's message, "Chicken and Dumplings?" on 02/ 4/02 7:20pm
Ok here you go..
I'll post the "old fashioned" recipe and the revamped one.
From Quick Cooking Magazine Collector's Edition 1998
Original Recipe
Chicken and Dumplings
1 broiler/fryer chicken (2 1/2-3 lbs), cut up
2-2 1/4 quarts water
1/2 c sliced celery
1/2 c sliced carrots
2 fresh parsley sprigs
1 bay leaf
1 t salt
1/2 t pepper
Dumplings:
3/4 c flour
1 T minced fresh parsley
1 t baking powder
1/4 t salt
Dash ground nutmeg
1/3 c milk
1 egg, slightly beaten
1 T oil
Gravy:
1/4 c flour
1/2 c water
1/4 t salt
1/8 t pepper
Place first 8 ingredients in a 5-qt. Dutch oven or kettle. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1 1/2 hours or until chicken is tender. In a bowl, combine the first five dumpling ingredients; stir in milk, egg and oil. Drop by tablespoonfuls onto boiling broth. Cover and cook without lifting lid for 12-15 mintues or until dumplings are tender. Remove the dumplings and chicken with a slotted spoon to a serving dish.; keep warm. Strain broth, reserving 2 cups for the gravy (save remaining broth for another use.)Place reserved brothe in a sucepan; bring to a boil. Combine flour, water, salt and pepper until smooth; gradually stir into broth. Cook and stir over medium heat until thickend, about 2 mintues. Pour over chicken and dumplings. Yield:4 servings.
Quicker Chicken and Dumplings
4 c chicken broth
1/2 c each sliced celery and carrots
1 bay leaf
1 t dried parsley flakes (now, if it were me, and it was available, I'd use fresh)
Dumplings:
2 c buscuit/baking mix
1/4 t dried thyme
Dash ground nutmeg
2/3 c milk
1/2 t dried parsley flakes
3 c cubed cooked chicken breast
In a 5-qt. Dutch oven or kettle, combine the broth, celery and carrots, bay leaf and parsley; bring to a boil. For dumplings, combine buscuit mix, thyme and nutmeg; stir in milk and parsley just until moistened. Drop by tablespoonfus onto the boiling broth. Coo, uncovered, for 10 minutes; cover and cook 10 minutes longer. With a slotted spoon, remove dumplings to a serving dish; keep warm. Bring broth to a boil. Reduce heat; add chicken and heat through. Remove bayleaf. Spoon over dumplings. Yield: 4 servings.
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