Chicken and Dumplings - An old time favorite
Chicken and dumplings is a wonderful Pennsylvania Dutch dish that I love! Chicken and dumplings is similar to pot pie, yet different. Below are two recipes for chicken and dumplings. The first chicken and dumplings recipe is more of a traditional, old-fashioned recipe & is a little more time consuming. The second recipe for chicken and dumplings is simpler. Try one of these great recipes to see how delicious this dish is!
Old Fashioned Chicken and Dumplings
Ingredients
One five pound boiler fryer
Eight cups fresh or canned broth
Three cups celery, chopped
Three cups yellow onions, chopped
One cup peeled, thinly sliced carrots
One teaspoon celery seed
½ teaspoon salt
1-1/2 teaspoon poultry seasoning
½ teaspoon white pepper
1/8 teaspoon saffron threads, crushed
One cup milk
½ cup sifted all-purpose flour
Two tablespoons minced parsley
One recipe for dropped dumpling batter
Directions
Wash poultry & remove giblets. Place poultry & giblets in a large stock pot. Add broth & two cups each of celery & onions. Bring to a boil over high heat. Cover & reduce heat to moderately low. Let simmer 45 minutes or until meat is tender. Remove meat; set aside. When cool enough, remove skin & bones. Cut meat into bite size pieces. Strain broth, skim fat, discard vegetables & giblets. Pour six cups of broth into pot. Add remaining celery, onions, carrots, celery seed, salt, seasoning, pepper, saffron. Bring to a full boil. Cover, reduce heat; cook thirty minutes or until vegetables are tender. In a bowl, whisk together milk & flour. Add to pot; bring to a boil; cook, stirring three to five minutes until thickened. Return meat to pot. Meanwhile, prepare dumpling dough; drop by spoonfuls into boiling pot. Chicken and dumplings are finished when all dumpling batter is cooked.
Simple & Easy Chicken and Dumplings
Ingredients
Two pounds poultry pieces, boned or deboned
One (5 ounce) can evaporated milk
Three (14-1/2 ounce) cans broth
Salt, to taste
Pepper, to taste
½ cup margarine
Three tablespoons garlic powder (to taste)
Three tablespoons celery seed (to taste)
Bisquick
Water
Directions
Cook meat in a pot with enough water to cover meat pieces. If using bone in poultry, remove bones. Add meat with broth, margarine, milk, garlic powder, salt, pepper & celery seed. Bring to a boil. Prepare dumpling batter using Bisquick. Make sure dumpling mixture is firm; add to pot one rolled spoonful at a time. Bring to a gentle boil. Add flour & water if desired to thicken.