Weekend dinner 11/10/2007

[hoover1060]

Ok Rich & Chuck, I am starting the dinner thread this week.
Something new on the menu tonight, CHICKEN AND DUMPLINGS!!!

1 broiler/fryer chicken cut up(I used 4 chicken breasts with skin & bones attached)
2 celery ribs sliced
4 carrots sliced
1 medium onion diced
1 14.5 oz can chicken broth
1 8 oz container chicken stock
2 tbsp dried parsley
1 1/2 tsp salt
1/2 to 1 tsp black pepper
water

Combine chicken, veggies, and broth and stock in a large pan or dutch oven. Add enough water to cover everything. Bring to a boil, then reduce heat, cover and simmer for 2 hours.

 

[hoover1060]

after 2 hours

remove the chicken and let stand til cool enough to handle. Now add to the pot
2 medium potatoes, diced

Remove skin and bones from chicken. shred meat and add back to pot

 

[hoover1060]

return back to the simmer

and stir well

 

[polkanut]

So, where are the dumplings mister?

 

[hoover1060]

now for the dumplings:

2 cups flour
4 tsp baking powder
1 tsp salt
3/4 cup milk
4 tbsp canola oil

Mix all together until a stiff dough is formed.
drop by tablespoonfuls into simmering liquid

 

[hoover1060]

now cover

and simmer for about 20 minutes more

 

[hoover1060]

serve at once

with a green salad, some Pilsbury crescents, and a nice chilled white wine.

its awesome!!

 

[washernut]

Dumplings...

Looks great! I love dumplings..just a quick tip. If your dumplings are coming out a little too moist or wet...try cooking 15 minutes covered and 15 minutes uncovered as it gives the outside a chance to firm up a little.

 

[selectomatic]

Looks tasty!

My mother used to make the chicken and vegetables in the pressure cooker, and then add the dumplings. It's been a LONG time, but I always liked them.

Seems like there were never enough dumplings.

-kevin

 

[hoover1060]

It was tasty!

The dumplings came out feather light too, I let them go for 20 minutes, and they were puffed and tender when done.
This was my first time making this recipe, it was tasty, and perfect for a chilly November night!

 

[perc-o-prince]

Looks fab-u-lous!!

C & D is one of those things that you'll be able to pull out of your hat any time you feel the need for some good ole comfort food!

I generally use shortening in the dumplings and cut it in like I'm making biscuits. I'll have to try the oil to avoid the hydrogenated yuckies! Yours look nice and fluffy!

Glad to see the parsley in the stew/soup part, 'cause it's just not the same without it! Don'tcha think? I usually pop some in the dumplings too, sometimes with a little garlic and/or pepper.

We did Chinese take-out tonight, and may just have the leftovers tomorrow. Don't know yet. We're making sure every radiator in the house is accessible for Wednesday when the boiler replacement happens! Got a little side-tracked today making a couple of trips out to pick up more stuff we don't need!!!

Looking forward to seeing some other things folks have this weekend!

Chuck

 

[hoover1060]

It was yummy!

I am puzzled though, the liquid almost all disappeared, is is supposed to do that?

 

[chachp]

I think so!

I have a friend that uses tortillas. He cuts them up, flours them and drops them in. When he starts it's like a broth, when he is finished it is more like a stew with a very thick gravy. Yours look a lot better than his LOL! His tasted OK though just doesn't seem too authentic.

We never had C&D when I was little. My Mother is very Italian so just about anytime there was a pot of chicken soup around it usually ended up with little orza or some other pasta, meatballs and lots of Escarole. That's Italian weddind soup to my family.

I'm making Chili with no beans today. The husband doesn't eat beans so our chili is a little boring.

 

[perc-o-prince]

the liquid almost all disappeared, is is supposed to do that

No, it shouldn't. Always start off with more than you think you need, though, because the dumplings will absorb a little while cooking, and then more when you serve. The recipe should take that into consideration though. I usually thicken the broth to a light stew before putting the dumplings in, so maybe that helps?

Things that make you go h-m-m-m-m.

BTW, we had grilled ham and swiss Sunday. Prepping for the new boiler has been a drag on us and dinner! Next weekend, though, we make SAUSAGE! Polish and Italian! 25# of ground pork in the freezer for it right now. Damn straight I have the bones from the pork shoulders that were ground! Yummy in simmered sauce!

Chuck

 

[swestoyz]

Yes the food looked great -but my God, you used your mother's dishes! The dumplings MUST have been good.

Ben