Time 4h5m Yield 8 Number Of Ingredients 10 Steps:
Mix flour and shortening together in a bowl until it resembles cornmeal. Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours. Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes. Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.
Time 20m Yield 1 big pot, 6-8 serving(s) Number Of Ingredients 7 Steps:
Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball. Roll out the dumpling dough on a floured surface thin and cut into bite size pieces. Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone). Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that’s fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!
Time 2h33m Yield 8 Number Of Ingredients 16 Steps:
Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side. Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool. Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot. Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined. Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife. Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered. Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.
Time 50m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Cook chicken in boiling salted water until tender. Remove chicken from broth. Cool chicken, cut from bone, & set aside. Measure 1 qt broth into large saucepan. Bring to a boil. Put flour in large bowl; cut in shortening with pastry blender or fork. Add boiling water a small amount at a time. Shape mixture into a ball & roll to a thickness of 1/8" in a lightly floured board. Cut into strips. Drop strips into boiling broth and cook for 8-10 minutes. Add salt & pepper to taste. (Granny doesn’t use pepper in her dumplings).
Yield 1 serving(s) Number Of Ingredients 10 Steps:
Clean chicken; cut into pieces and place in large pot with water (enough to cover) and boil until tender (skim top). Remove chicken and, when cooled, remove meat from bones. While chicken is cooling, add enough water to broth to make 2 quarts and finely chopped celery, green onions, chopped parsley, chicken bouillon cubes and salt and pepper to taste. Let simmer while you debone chicken and make dumplings. Dumplings: Combine flour and oil or Crisco. Use milk to make manageable dough and roll thin. Cut in strips about 1 1/2-inches wide and then 4 to 5-inch strips or break pieces and drop in briskly boiling broth, one at a time, and move around so they will not stick together. After you get them all to boil for a few minutes, cut down heat; simmer covered 10 minutes. If you don’t have enough broth, add boiling water for more gravy in dumplings. While simmering, add chicken to dumplings.
Time 1h30m Yield 4 servings Number Of Ingredients 24 Steps:
Take the skin from the chicken and put in a pan with 1/4 cup of water and render. Put the chicken in a pot and cover with 6 cups of water. Bring to a boil and cook for 30 minutes. Pull the chicken from the broth and let cool. When the skin has been rendered, strain and cool until the fat has solidified. Bring the broth that is left from cooking the chicken to a light boil and add the milk, oleo, pepper and salt. Whisk in the sifted flour until the broth has thickened. Dice the chicken and add to the white sauce and let simmer. Mix the baking powder, flour, chicken fat, milk and salt in a bowl and mix. Put out onto a floured surface and knead until completely blended. Roll out thin (1/2-inch) and cut into 1 to 2 inch squares. Add to the white sauce and chicken, do not stir until the dough is set (cooked), cover and let cook for 20 minutes before stirring. Check seasoning and serve. Combine flour, cornmeal, salt and pepper in a bowl. Drain the pickles. Heat the canola oil on medium high heat. Dip the pickles in buttermilk and coat with the flour/cornmeal mixture. Drop into the hot oil and fry until golden brown. Transfer to paper napkins to drain. Season with salt and serve. Yield: 2 to 4 servings as a side.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
In large pot, bring chicken, broth, soup, pepper and poultry seasoning to a boil. Then reduce heat and simmer 15 minutes. In the meantime, lightly flour a piece of waxed paper and a rolling pin (or a round drinking glass works). Also lay out a clean piece of waxed paper to put on after rolling. Take two biscuits and roll out in circle to 1/8 inch thickness. Lay them on the other piece of waxed paper. Repeat with all biscuits. Then take a knife and slice the circles into one inch strips. Bring pot back to a low boil. Pick up each strip and pull into 1 1/2 to 2 inch pieces and drop into broth on low boil. Stir gently to prevent them sticking together. Simmer for ten minutes.
Time 6h Number Of Ingredients 8 Steps:
Put the chicken, cream of chicken soup, milk, water, celery, carrots, and chicken broth in a crock-pot. Cook on low, usually 4-6 hours, till the chicken falls apart. About 30-minutes before you are ready to eat, prepare the biscuits as the package indicates. Spoon drop the biscuits in the soup let them cook for usually 30 min-1 hour. The dumplings will look soggy at first. Once they firm up and look like dumplings, they are done.
Time 1h15m Yield 10 servings. Number Of Ingredients 13 Steps:
Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.
Time 30m Number Of Ingredients 5 Steps:
In a pot bring water, bouillon cubes, and chicken meat to a boil. Flatten biscuits, coat with flour and cut in quarters. Drop biscuit pieces into pot. Cook until done (approx. 10 min) gradually adding flour until consistency of broth is to your liking.
Time 3h5m Yield 12 servings (3 quarts). Number Of Ingredients 24 Steps:
Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.
Time 1h20m Yield 5-6 serving(s) Number Of Ingredients 18 Steps:
For the chicken: Heat oil in a large Dutch oven or large covered skillet. Add the chicken and brown for 2 minutes on each side. Stir in onion and celery, sauté for a few minutes, and add 3 cups of the water, bay leaf, bouillon, salt and pepper. Bring to a boil, reduce heat and simmer for 30 minutes, covered. Then remove the chicken and add the carrots, cover and simmer until carrots are tender, about 10 minutes. While carrots are cooking, remove the chicken from the bones. Whisk together the 1/3 cup of flour and the remaining 1/2 cup water until smooth. Add flour/water mixture and chicken meat back to the pan, cover and continue to simmer. For the dumplings: Combine flour, baking powder, salt and parsley in a large bowl. Make a well in the center of the dry ingredients and add the milk, egg and oil. Stir quickly to make the batter. For each dumpling, spoon a rounded tbsp of batter into the simmering broth. Cover and simmer for another 13-15 minutes, but DO NOT STIR. Ladle servings into big bowls and eat up!
