Well today I got an email from my friend asking for my Chicken and Dumplings recipe so I decided I would post it here for y'all and then send to her. Anybody who knows me knows I do not watch to much television but I am addicted to the food network and the cooking channel. One of the cooks I enjoy watching is Paula Deen but her stuff is so loaded with fat I cant bring myself to eat much of what she makes. Her son Bobby or is it Jamie anyhow one of them has a show now of his own that is called "Not my Mama's Cooking" So in the spirit of the Deen Boy i figured i would share my "Not my Mama's Chicken and Dumplings" because although my moms are the best they are also full of fat, mine adds a lil herbs and cuts quite a bit of fat though I dont know exactly how much. Also if you know me then you know full well that i do not measure anything so its a bit of a taste and see how you like it sort of recipe.
So without further ado....here is Serena's not my mama's chicken and dumplings.
1. Purchase one full chicken
2. Pull out any giblets that are inside and put in a pot big enough to cover it with water.
3. Add a few pinches of salt and pepper to the water. Maybe three pinches of each. Also add about three or four sprigs of fresh Rosemary.
4. Boil the chicken until it is completely done
5. Remove chicken from the pot and shred into small pieces.
6. Remove the rosemary from the pot of stock.
7. Skim any fat from the top of your stock
8. Add a can of cream of chicken soup. (if its a big pot your making use the big can of soup) I use the non fat or low fat type but you could go all out fat if thats your style too.
9. Slowly bring to a boil once more and add your dumplings.
10. Boil with the dumplings until the dumplings are no longer doughy
Dumplings
In our family we use two different type of dumplings. One we will call rubber dumpling and one that is more like a biscuit. For those that want quick cheats go with bisquick for the biscuit type dumpling. They are fluffy and fast.
Rubber Dumpling
1. Mix 2c flour, a pinch of salt, 2tbsp of veggie oil to form a dough....roll out (if you want i dont) and cut into small strips and drop in the broth with the chicken.
Biscuit Dumpling
1. Combine 2c flour, 2 TBSP Baking Powder, 1 Pinch salt, 3TBSP shortening.
2. Cut all ingredients together until the fat is cut into the flour almost like small sand.
3. Add small bits of cold water at a time just enough to get the dough moist.
4. Drop by rounded spoonfuls into the boiling soup.
5. Cook until fluffy and done.
Hope you enjoy this recipe. Like i said in our house we add both kind of dumplings but you can pick one or both. You also have control over the amount of fat that goes into your recipe. Don't like rosemary? Don't add it. That's the beauty of a recipe like this you are in control. You could also forgo dumplings all together and go with noodles. If you want a chicken noodle soup this same recipe would work beautifully, just leave out the cream of chicken (if ya want) and add some onion, celery and carrots.
Give it a try and let me know what Y'all think about it. Sorry for no photo attached to this one. Haven't made them in a little while and all the pictures i found online had other things added to them that i would never add to my chicken and dumplings, call me a snob or a purist its just how i am. Somethings just gotta stay traditional.
So without further ado....here is Serena's not my mama's chicken and dumplings.
1. Purchase one full chicken
2. Pull out any giblets that are inside and put in a pot big enough to cover it with water.
3. Add a few pinches of salt and pepper to the water. Maybe three pinches of each. Also add about three or four sprigs of fresh Rosemary.
4. Boil the chicken until it is completely done
5. Remove chicken from the pot and shred into small pieces.
6. Remove the rosemary from the pot of stock.
7. Skim any fat from the top of your stock
8. Add a can of cream of chicken soup. (if its a big pot your making use the big can of soup) I use the non fat or low fat type but you could go all out fat if thats your style too.
9. Slowly bring to a boil once more and add your dumplings.
10. Boil with the dumplings until the dumplings are no longer doughy
Dumplings
In our family we use two different type of dumplings. One we will call rubber dumpling and one that is more like a biscuit. For those that want quick cheats go with bisquick for the biscuit type dumpling. They are fluffy and fast.
Rubber Dumpling
1. Mix 2c flour, a pinch of salt, 2tbsp of veggie oil to form a dough....roll out (if you want i dont) and cut into small strips and drop in the broth with the chicken.
Biscuit Dumpling
1. Combine 2c flour, 2 TBSP Baking Powder, 1 Pinch salt, 3TBSP shortening.
2. Cut all ingredients together until the fat is cut into the flour almost like small sand.
3. Add small bits of cold water at a time just enough to get the dough moist.
4. Drop by rounded spoonfuls into the boiling soup.
5. Cook until fluffy and done.
Hope you enjoy this recipe. Like i said in our house we add both kind of dumplings but you can pick one or both. You also have control over the amount of fat that goes into your recipe. Don't like rosemary? Don't add it. That's the beauty of a recipe like this you are in control. You could also forgo dumplings all together and go with noodles. If you want a chicken noodle soup this same recipe would work beautifully, just leave out the cream of chicken (if ya want) and add some onion, celery and carrots.
Give it a try and let me know what Y'all think about it. Sorry for no photo attached to this one. Haven't made them in a little while and all the pictures i found online had other things added to them that i would never add to my chicken and dumplings, call me a snob or a purist its just how i am. Somethings just gotta stay traditional.
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