What Is The Best Way to Make Chicken and Dumplings?
- Thread starter Road Runner
- Start date
marvin martian
Diamond Member
Asking because there's an old secret family recipe that I'm not allowed to know.
As I can't make it as good as my mom can. JohnDB, another thread that I need your help with.
You might start a war among us southerners with that question
- Thread starter
- #3
You might start a war among us southerners with that question
So tell as you got me interested now.
toobfreak
Tungsten/Glass Member
The first question you probably want to ask yourself is how will you make the dumplings?
- As leavened drop dumplings that puff up?
- As rolled-out dumplings? Or
- As biscuit dumplings.
- Thread starter
- #6
Well I was fed number 1 all of the time when I was a kid but that's the secret family recipe one that even I don't know.
Oddball
Unobtanium Member
Biscuit dumplings.
Get some Bisquik, because unless you live in the deep south, you can't find the right flour for good biscuits.
tastecooking.com
Get some Bisquik, because unless you live in the deep south, you can't find the right flour for good biscuits.
Why Does Southern Flour Make Better Biscuits?
The real reason you can’t find a great biscuit north of the Mason Dixon line.
tastecooking.com
DakotaKai_fan20
Diamond Member
- Banned
- #8
If Road Runner found out the family recipe that has been handed down through the centuries, she'll start a war with the Native Americans.You might start a war among us southerners with that question
- Thread starter
- #9
Biscuit dumplings.
Get some Bisquik, because unless you live in the deep south, you can't find the right flour for good biscuits.
Why Does Southern Flour Make Better Biscuits?
The real reason you can’t find a great biscuit north of the Mason Dixon line.
I always use Bisquick. That was what the old secret family recipe made. Really good Bisquick dumplings.
Diced Carrots, onion, celery and chicken as the soup basics, lightly brown the chicken in oil, take out, then saute the veggies in that oil left from Browning the chicken till soft. Add all ingredients to pot, and water, salt and pepper, to cover the chicken and veggies and cook your soup...when done drop in your dumplings...
I make an easy peasy dumpling out of equal parts self rising flour and sour cream, 1 cup/1 cup and if you don't have sour cream,plain yogurt works too...
And make rolls and pinch dumplings in to the boiling soup...they will float to the top when done.
I make an easy peasy dumpling out of equal parts self rising flour and sour cream, 1 cup/1 cup and if you don't have sour cream,plain yogurt works too...
And make rolls and pinch dumplings in to the boiling soup...they will float to the top when done.
- Thread starter
- #11
I think it is needed for flavor, but they can be skimmed out and removed before adding the dumplings, which I have done also. If you want a clear broth, cut the celery and carrot pieces bigger, then you can easily remove before adding dumplings.
toobfreak
Tungsten/Glass Member
Onions maybe but I consider celery an essential! But you might try substituting celery seed instead.
Try adding the mashed up yoke of a hard boiled egg to the broth.
para bellum
Diamond Member
Not really. The combination is known as mirepoix and is the base for almost all western soups. Traditionally 1:2:1 carrots, onion, celery. Dice the veggies fine and saute in clarified butter until they're soft.
Add your chicken broth and chicken pieces, simmer till the chicken is tender. Drop in the dumplings and simmer for another ten minutes or until the dumplings are fluffy.
Remove the dumplings and the chicken to bowls, set them aside and keep warm. Strain the broth through a china cap or mesh strainer, pressing out all the juices from the veggies, and discard the solids. Put the broth back on the burner and bring it back to a simmer, tighten with butter roux or white roux until it's thick enough to coat a spoon, and simmer for about ten minutes to get rid of any starchiness. Add the chicken back in and top with the dumplings, and serve.
- Thread starter
- #16
Then I'm screwed because I don't like onions and celery.
para bellum
Diamond Member
They're gone by the time you're finished. The mirepoix is the flavor base, but you strain it out before finishing the dish.
toobfreak
Tungsten/Glass Member
Aww, RR! You must not be cooking them right! Celery is the quintessential ingredient to most beef-based soups and stews! Not just for the flavor it adds, but because the celery then takes on the flavor of the broth. But celery must be cooked right so that it still has a bit of its crunchiness while being cooked enough to make it soft.
And onions? Have you tried sweet onions? My buddy used to take me to a place that made hot onions--- it was basically a plate full of caramelized chopped onions stewed in a very hot, tangy sauce. You can't beat a good onion, no hamburger is quite right without a slice of onion, or eggs made without sauted onions and hot peppers, and forget about not having it with any Syrian dishes like Hummus B'Tahini!
- Thread starter
- #19
Maybe you guys are right but I only eat my cheeseburgers with ketchup and mustard.
toobfreak
Tungsten/Glass Member
Sweet onion and pickle. Yum.
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