Chickens in the Road Forum


Please consider registering

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —

— Match —

— Forum Options —

Minimum search word length is 3 characters - maximum search word length is 84 characters

sp_Feed Topic RSS sp_TopicIcon
Jayne's Chicken and Dumplings
October 6, 2008
7:51 pm

Jayne's Chicken and Dumplings

1 Chicken Whole, then YOU cut it up.  or you CHEAT and buy a chicken cut up. 

6 Chicken Boullion cubes

Rinse your chicken pieces and place them in a large dutch oven or soup pot.  Cover chicken with water, about an inch over.  Add the boullion cubes, place on hot stove and bring to boil.  Once boiling, reduce heat and simmer until chicken is tender and just falling apart.   We're talking bones, skin and all here.  But then I'm talking mostly to Country girls here, so I know you know how to boil a chicken.

When the chicken is done pull pieces out of water and put in a large bowl to cool.  I usually boil my chicken one day and make the chicken & dumplings the next because I have a job all day long.  If I'm doing this, I also put the broth in a bowl to cool and refridgerate.  This makes skimming the fat off alot easier.  Don't get me wrong, that fat is oh so yummy, but not good for us.

Once the chicken is cooled I pick the meat off the skin and bones, throwing the skin & bones away.  

I slice one cup of carrots and one cup of celery.  I add the celery and carrots back into the broth and bring it to a boil.  I'll simmer that until the carrots are just soft.  I add a table spoon of Parsley flakes. 

Dumpling Variations:

This is where I vary my recipe depending on what kind of hurry I am in.  If I'm not in any hurry, I make my mom's noodles.  Rolling them out thick and slicing them about 2-3 inches wide and about the same length.  (Recipe Follows)

If I'm in a hurry, I use Mary B's frozen dumplings (they may be a regional thing), breaking them into pieces and throwing them in a bit at a time.  But they are so good it almost makes making your own dumplings a waste of time!

AND if I'm too lazy for that, I get a package of flour tortillas, cut them in slices with my pizza cutter and throw them in to cook.

Once the noodles are done boiling in the broth mixture, about a half hour, I add my chicken and reduce it to a simmer. Probably about another half hour or when ever everyone can't stand the smell any longer and are standing in line with a bowl and spoon in hand. 

It's a process, but I can think of nothing in this world I would rather eat.  Okay, maybe Manny's pizza, but I don't have that recipe!

Mom's Noodles

Beat 2 eggs and 1/2 t. salt together, gradually add 1 cup of flour, only until the ball of dough pulls away from the bowl easily. 

Knead well til soft.  ( this is a touch process, I can't tell you how long, just til it feels right)

Cover and let stand 30 minutes.  Roll out to the thickness you want and cut as you like.  Thicker rolling makes dumplings, thinner makes noodles.  You can dry these over night on well floured paper ( I use a brown bag cut open)  or drop them right in your broth.  Makes about 2 cups of noodles. 

I hope you enjoy!

Forum Timezone: America/New_York

Most Users Ever Online: 377

Currently Online:
11 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

Joelle: 2776

Leahld22: 2738

Ross: 2426

MaryB: 1783

JeannieB: 1500

Member Stats:

Guest Posters: 15

Members: 27227

Moderators: 3

Admins: 4

Forum Stats:

Groups: 1

Forums: 14

Topics: 3500

Posts: 67433

Newest Members:

Wasabi, cpritchard9, Tamhopes27, Kambocan, she01, [email protected]

Moderators: Pete: 8497, wvhomecanner: 3159, Flatlander: 1643

Administrators: Suzanne McMinn: 7368, emiline220: 16, CindyP: 7942, BuckeyeGirl: 4921