Post by April B. on Feb 10, 2003 9:36:19 GMT -6
April's Chicken & Dumplings
* means read note.
For the broth:
2 quarts of cool water
4 chicken legs with thighs attached. Rinsed in cool water*
2 tsp. Celery seeds
3chicken bouillon cubs
Broth first day:
Boil Chicken in water and celery seeds, and chicken cub's fist on high for 25 minute then turn down heat to medium simmer: cover and cook for about 1 hour and 15 minutes or until chicken starts to fall apart.
Note: you can also use a whole chicken, just make sure you rinse it well inside and out.
Turn heat off and remove chicken to a large bowl and let cool enough to handle with hands.
Remove skin and any fat from chicken and discard or save for your pet's.
Remove meat from bone and for soup but do throw away the bones don't feed to your animals because it can splinter in their digestive system etc. and kill them.
Place chicken meat in bowl with lid and refrigerate; overnight
Place broth in bowl with lid and refrigerate when cooled; overnight.
Next day about 1 and 15 minutes before dinner; remove any fat that has come to the top of the chicken broth place in large deep pan that has a lid.
Next day for the both:
Add to broth
2 Cloves of garlic crushed and minced
1 Salk of celery rinsed and chopped.
1 Carrot, finely chopped, or shred
1/4 c. white wine
3c. Water
3 Chicken Bouillon Cubs
Bring broth to a rolling boil with out lid for about15 minutes.
Make your Dumpling*
*Note: This is just a basic drop biscuit recipe you can also use Bisquick
If you want to use this for making biscuits just use 2/3 to 3/4 c. milk or butter milk add
1 cup grated Cheddar cheese(optional).
Gradually add milk, mixing with fork until particles are moistened and cling together.
Form dough into a big ball.
On floured board knead 8 to 10 times, or until dough is no longer sticky. Roll to 1/2-inch floured biscuit cutter. Place on ungreased cookie sheet. Bake at 425ºF for 10 to 15 minutes, or until lightly browned.
For the Dumplings:
Buttery drop Dumpling
2 cups all-purpose flour
1 cup cheddar cheese, grated (optional)
2 tablespoons baking powder
3/4 teaspoon salt
1/2 cup Butter
1 cups milk
Preheat oven to 425ºF. In large mixing bowl combine flour, cheese, baking powder and salt. Cut in Butter to form coarse crumbs. Gradually add milk, mixing with fork.
Drop by Tbs. into boiling Broth
Cover with lid; turn heat down to low simmer for 20 minutes.
*Note: do not remove lid or the dumplings will get doughy and chewy
My husband like them that way.
* means read note.
For the broth:
2 quarts of cool water
4 chicken legs with thighs attached. Rinsed in cool water*
2 tsp. Celery seeds
3chicken bouillon cubs
Broth first day:
Boil Chicken in water and celery seeds, and chicken cub's fist on high for 25 minute then turn down heat to medium simmer: cover and cook for about 1 hour and 15 minutes or until chicken starts to fall apart.
Note: you can also use a whole chicken, just make sure you rinse it well inside and out.
Turn heat off and remove chicken to a large bowl and let cool enough to handle with hands.
Remove skin and any fat from chicken and discard or save for your pet's.
Remove meat from bone and for soup but do throw away the bones don't feed to your animals because it can splinter in their digestive system etc. and kill them.
Place chicken meat in bowl with lid and refrigerate; overnight
Place broth in bowl with lid and refrigerate when cooled; overnight.
Next day about 1 and 15 minutes before dinner; remove any fat that has come to the top of the chicken broth place in large deep pan that has a lid.
Next day for the both:
Add to broth
2 Cloves of garlic crushed and minced
1 Salk of celery rinsed and chopped.
1 Carrot, finely chopped, or shred
1/4 c. white wine
3c. Water
3 Chicken Bouillon Cubs
Bring broth to a rolling boil with out lid for about15 minutes.
Make your Dumpling*
*Note: This is just a basic drop biscuit recipe you can also use Bisquick
If you want to use this for making biscuits just use 2/3 to 3/4 c. milk or butter milk add
1 cup grated Cheddar cheese(optional).
Gradually add milk, mixing with fork until particles are moistened and cling together.
Form dough into a big ball.
On floured board knead 8 to 10 times, or until dough is no longer sticky. Roll to 1/2-inch floured biscuit cutter. Place on ungreased cookie sheet. Bake at 425ºF for 10 to 15 minutes, or until lightly browned.
For the Dumplings:
Buttery drop Dumpling
2 cups all-purpose flour
1 cup cheddar cheese, grated (optional)
2 tablespoons baking powder
3/4 teaspoon salt
1/2 cup Butter
1 cups milk
Preheat oven to 425ºF. In large mixing bowl combine flour, cheese, baking powder and salt. Cut in Butter to form coarse crumbs. Gradually add milk, mixing with fork.
Drop by Tbs. into boiling Broth
Cover with lid; turn heat down to low simmer for 20 minutes.
*Note: do not remove lid or the dumplings will get doughy and chewy
My husband like them that way.
