Thread: Chicken & Dumplings

On Aug 10, 12:31 pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
> I've got a whole cut up chicken simmering on the stove with celery, onion,
> carrot, bay leaves, salt & pepper. Chicken & dumplings for dinner! I
> prefer small drop dumplings to rolled doughy dumplings.
>
> I only add the vegetables to make a nice rich stock. They get strained out
> and discarded when I remove the chicken to debone it. I know some people
> add vegetables to the (almost) finished product - carrots, celery, green
> beans, corn, peas, even potatoes. Doesn't that make it chicken stew with
> dumplings instead? Not that it really matters, it's just not what I think
> of as chicken & dumplings.
>
> Jill <--whose Scottish grandmother added drop dumplings to beef or mutton
> stew

When my mom makes this, she adds noodles to the broth, and serves it
over mashed potatoes! Talk about hearty- you need a nap after dinner!
It sounds good, but I usually don't cook stuff like that during the
summer.

On Sun 10 Aug 2008 12:31:10p, jmcquown told us...

> I've got a whole cut up chicken simmering on the stove with celery,
> onion, carrot, bay leaves, salt & pepper. Chicken & dumplings for
> dinner! I prefer small drop dumplings to rolled doughy dumplings.
>
> I only add the vegetables to make a nice rich stock. They get strained
> out and discarded when I remove the chicken to debone it. I know some
> people add vegetables to the (almost) finished product - carrots,
> celery, green beans, corn, peas, even potatoes. Doesn't that make it
> chicken stew with dumplings instead? Not that it really matters, it's
> just not what I think of as chicken & dumplings.
>
> Jill <--whose Scottish grandmother added drop dumplings to beef or
> mutton stew
>
>

I'm not fond of "fluffy" dumplings. Although spaetzle are a type of drop
drumpling, they are quite small by comparison and not overly fluffy. My
preference for chicken and dumplings is the rolled type, but what I make
some might call "slickers", as they have no leavening, are on the thin
side, and are not doughy.

--
Date: August 10th,2008

*******************************************
Countdown till Labor Day
3wks 11hrs 5mins
*******************************************
'I'm Sorry!! I... I must have been
sober!!' - Bloom County
*******************************************

merryb <[email protected]> wrote:
> On Aug 10, 12:31 pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
> > I've got a whole cut up chicken simmering on the stove with celery,
> > onion, carrot, bay leaves, salt & pepper. Chicken & dumplings for
> > dinner! I prefer small drop dumplings to rolled doughy dumplings.
> >
> > I only add the vegetables to make a nice rich stock. They get
> > strained out and discarded when I remove the chicken to debone it.
> > I know some people add vegetables to the (almost) finished product
> > - carrots, celery, green beans, corn, peas, even potatoes. Doesn't
> > that make it chicken stew with dumplings instead? Not that it
> > really matters, it's just not what I think of as chicken &
> > dumplings.
> >
> > Jill <--whose Scottish grandmother added drop dumplings to beef or
> > mutton stew
>
> When my mom makes this, she adds noodles to the broth, and serves it
> over mashed potatoes! Talk about hearty- you need a nap after dinner!
> It sounds good, but I usually don't cook stuff like that during the
> summer.

Chicken with noodles over mashed potatoes... oh dear! That definitely
sounds um... hearty

I make (and eat) soups and stews year round. I had planned to make potato
leek soup but Publix apparently feels the need to trim the leeks for me...
to the point of leaving only 1 inch of edible white. I refuse to pay $2.39
for tough green stalks. So I scrapped that idea and went with the chicken &
dumplings instead.

Jill

On Aug 10, 1:12 pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
> merryb <msg...@juno.com> wrote:
> > On Aug 10, 12:31 pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
> > > I've got a whole cut up chicken simmering on the stove with celery,
> > > onion, carrot, bay leaves, salt & pepper. Chicken & dumplings for
> > > dinner! I prefer small drop dumplings to rolled doughy dumplings.
>
> > > I only add the vegetables to make a nice rich stock. They get
> > > strained out and discarded when I remove the chicken to debone it.
> > > I know some people add vegetables to the (almost) finished product
> > > - carrots, celery, green beans, corn, peas, even potatoes. Doesn't
> > > that make it chicken stew with dumplings instead? Not that it
> > > really matters, it's just not what I think of as chicken &
> > > dumplings.
>
> > > Jill <--whose Scottish grandmother added drop dumplings to beef or
> > > mutton stew
>
> > When my mom makes this, she adds noodles to the broth, and serves it
> > over mashed potatoes! Talk about hearty- you need a nap after dinner!
> > It sounds good, but I usually don't cook stuff like that during the
> > summer.
>
> Chicken with noodles over mashed potatoes... oh dear! That definitely
> sounds um... hearty
>
> I make (and eat) soups and stews year round. I had planned to make potato
> leek soup but Publix apparently feels the need to trim the leeks for me...
> to the point of leaving only 1 inch of edible white. I refuse to pay $2.39
> for tough green stalks. So I scrapped that idea and went with the chicken &
> dumplings instead.
>
> Jill

Hmmm, the soup sounds good, too!

merryb <[email protected]> wrote:
> On Aug 10, 1:12 pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
> > merryb <msg...@juno.com> wrote:
> > > On Aug 10, 12:31 pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
> >
> > Chicken with noodles over mashed potatoes... oh dear! That
> > definitely sounds um... hearty
> >
> > I make (and eat) soups and stews year round. I had planned to make
> > potato leek soup but Publix apparently feels the need to trim the
> > leeks for me... to the point of leaving only 1 inch of edible
> > white. I refuse to pay $2.39 for tough green stalks. So I
> > scrapped that idea and went with the chicken & dumplings instead.
> >
> > Jill
>
> Hmmm, the soup sounds good, too!

The recipe is simple. Even better when you serve it in toasted sourdough
bread "bowls". I first posted this recipe in 2002.

2 large potatoes, peeled and diced
2 large leeks, thinly sliced
4 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. heavy cream
dash grated nutmeg
1 Tbs. dried parsley flakes

In large pot, combine potatoes, leeks, chicken broth, salt and pepper.
Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or
until vegetables are tender.

Strain soup into another pan. Place cooked potatoes and leeks in blender or
food processor with about 1/4 c. broth and process until smooth. Return to
pan. Stir in cream and nutmeg. Spoon into hot prepared bread bowls.
Sprinkle with parsley. Serves 4.

The Bread Bowls (not essential, but oh so good!)

4 small round loaves of white or sourdough bread, unsliced
2 cloves garlic, peeled and crushed
4 Tbs. olive oil

Cut tops from round loaves about 3/4 inch thick to make "lids". Using a
sharp knife, cut around inside of loaf leaving 3/4 inch edge for the "bowl".
Hollow out the center. (Save removed bread to make croutons, breadcrumbs,
etc.) Rub the inside of the bread bowls and "lids" with garlic and brush
with olive oil. Bake lids and bowls on cookie sheet at 350 degrees until
slightly toasted. Serve soup in bread bowls.

Jill

On Aug 10, 1:23 pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
> merryb <msg...@juno.com> wrote:
> > On Aug 10, 1:12 pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
> > > merryb <msg...@juno.com> wrote:
> > > > On Aug 10, 12:31 pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
>
> > > Chicken with noodles over mashed potatoes... oh dear! That
> > > definitely sounds um... hearty
>
> > > I make (and eat) soups and stews year round. I had planned to make
> > > potato leek soup but Publix apparently feels the need to trim the
> > > leeks for me... to the point of leaving only 1 inch of edible
> > > white. I refuse to pay $2.39 for tough green stalks. So I
> > > scrapped that idea and went with the chicken & dumplings instead.
>
> > > Jill
>
> > Hmmm, the soup sounds good, too!
>
> The recipe is simple. Even better when you serve it in toasted sourdough
> bread "bowls". I first posted this recipe in 2002.
>
> 2 large potatoes, peeled and diced
> 2 large leeks, thinly sliced
> 4 c. chicken broth
> 1/2 tsp. salt
> 1/4 tsp. pepper
> 1/4 c. heavy cream
> dash grated nutmeg
> 1 Tbs. dried parsley flakes
>
> In large pot, combine potatoes, leeks, chicken broth, salt and pepper.
> Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or
> until vegetables are tender.
>
> Strain soup into another pan. Place cooked potatoes and leeks in blender or
> food processor with about 1/4 c. broth and process until smooth. Return to
> pan. Stir in cream and nutmeg. Spoon into hot prepared bread bowls.
> Sprinkle with parsley. Serves 4.
>
> The Bread Bowls (not essential, but oh so good!)
>
> 4 small round loaves of white or sourdough bread, unsliced
> 2 cloves garlic, peeled and crushed
> 4 Tbs. olive oil
>
> Cut tops from round loaves about 3/4 inch thick to make "lids". Using a
> sharp knife, cut around inside of loaf leaving 3/4 inch edge for the "bowl".
> Hollow out the center. (Save removed bread to make croutons, breadcrumbs,
> etc.) Rub the inside of the bread bowls and "lids" with garlic and brush
> with olive oil. Bake lids and bowls on cookie sheet at 350 degrees until
> slightly toasted. Serve soup in bread bowls.
>
> Jill

Thanks for posting your recipe!

jmcquown wrote:
> I've got a whole cut up chicken simmering on the stove with celery,
> onion, carrot, bay leaves, salt & pepper. Chicken & dumplings for
> dinner! I prefer small drop dumplings to rolled doughy dumplings.
>
> I only add the vegetables to make a nice rich stock. They get
> strained out and discarded when I remove the chicken to debone it. I
> know some people add vegetables to the (almost) finished product -
> carrots, celery, green beans, corn, peas, even potatoes. Doesn't
> that make it chicken stew with dumplings instead? Not that it really
> matters, it's just not what I think of as chicken & dumplings.
>
> Jill <--whose Scottish grandmother added drop dumplings to beef or
> mutton stew

MMMMMMMM, I'll bet the kitchen smells great, Jill. Yum.

kili

"kilikini" <[email protected]> wrote in news:g7nug2$jcm$1
@news.datemas.de:

> jmcquown wrote:
>> I've got a whole cut up chicken simmering on the stove with celery,
>> onion, carrot, bay leaves, salt & pepper. Chicken & dumplings for
>> dinner! I prefer small drop dumplings to rolled doughy dumplings.
>>
>> I only add the vegetables to make a nice rich stock. They get
>> strained out and discarded when I remove the chicken to debone it. I
>> know some people add vegetables to the (almost) finished product -
>> carrots, celery, green beans, corn, peas, even potatoes. Doesn't
>> that make it chicken stew with dumplings instead? Not that it really
>> matters, it's just not what I think of as chicken & dumplings.
>>
>> Jill <--whose Scottish grandmother added drop dumplings to beef or
>> mutton stew
>
> MMMMMMMM, I'll bet the kitchen smells great, Jill. Yum.

the whole house! They need to make "simmering chicken stock" potpourri.

Saerah

sarah gray wrote:
> "kilikini" <[email protected]> wrote in news:g7nug2$jcm$1
> @news.datemas.de:
>
>> jmcquown wrote:
>>> I've got a whole cut up chicken simmering on the stove with celery,
>>> onion, carrot, bay leaves, salt & pepper. Chicken & dumplings for
>>> dinner! I prefer small drop dumplings to rolled doughy dumplings.
>>>
>>> I only add the vegetables to make a nice rich stock. They get
>>> strained out and discarded when I remove the chicken to debone it.
>>> I know some people add vegetables to the (almost) finished product -
>>> carrots, celery, green beans, corn, peas, even potatoes. Doesn't
>>> that make it chicken stew with dumplings instead? Not that it
>>> really matters, it's just not what I think of as chicken &
>>> dumplings.
>>>
>>> Jill <--whose Scottish grandmother added drop dumplings to beef or
>>> mutton stew
>>
>> MMMMMMMM, I'll bet the kitchen smells great, Jill. Yum.
>
> the whole house! They need to make "simmering chicken stock"
> potpourri.
>
> Saerah

Oh, wouldn't that be wonderful? I've often questioned why they never made
food-scented perfume.

kili

On Sun, 10 Aug 2008 20:53:40 -0400, "kilikini"
<[email protected]> wrote:

>sarah gray wrote:
>> "kilikini" <[email protected]> wrote in news:g7nug2$jcm$1
>> @news.datemas.de:
>>
>>> jmcquown wrote:
>>>> I've got a whole cut up chicken simmering on the stove with celery,
>>>> onion, carrot, bay leaves, salt & pepper. Chicken & dumplings for
>>>> dinner! I prefer small drop dumplings to rolled doughy dumplings.
>>>>
>>>> I only add the vegetables to make a nice rich stock. They get
>>>> strained out and discarded when I remove the chicken to debone it.
>>>> I know some people add vegetables to the (almost) finished product -
>>>> carrots, celery, green beans, corn, peas, even potatoes. Doesn't
>>>> that make it chicken stew with dumplings instead? Not that it
>>>> really matters, it's just not what I think of as chicken &
>>>> dumplings.
>>>>
>>>> Jill <--whose Scottish grandmother added drop dumplings to beef or
>>>> mutton stew
>>>
>>> MMMMMMMM, I'll bet the kitchen smells great, Jill. Yum.
>>
>> the whole house! They need to make "simmering chicken stock"
>> potpourri.
>>
>> Saerah
>
>Oh, wouldn't that be wonderful? I've often questioned why they never made
>food-scented perfume.
>
>kili
>
I would happily wear basil scented perfume.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 8/09

"kilikini" <[email protected]> wrote in
news:g7o2io$ppl$[email protected]:

> sarah gray wrote:
>> "kilikini" <[email protected]> wrote in news:g7nug2$jcm$1
>> @news.datemas.de:
>>
>>> jmcquown wrote:
>>>> I've got a whole cut up chicken simmering on the stove with celery,
>>>> onion, carrot, bay leaves, salt & pepper. Chicken & dumplings for
>>>> dinner! I prefer small drop dumplings to rolled doughy dumplings.
>>>>
>>>> I only add the vegetables to make a nice rich stock. They get
>>>> strained out and discarded when I remove the chicken to debone it.
>>>> I know some people add vegetables to the (almost) finished product
>>>> - carrots, celery, green beans, corn, peas, even potatoes. Doesn't
>>>> that make it chicken stew with dumplings instead? Not that it
>>>> really matters, it's just not what I think of as chicken &
>>>> dumplings.
>>>>
>>>> Jill <--whose Scottish grandmother added drop dumplings to beef or
>>>> mutton stew
>>>
>>> MMMMMMMM, I'll bet the kitchen smells great, Jill. Yum.
>>
>> the whole house! They need to make "simmering chicken stock"
>> potpourri.
>>
>> Saerah
>
> Oh, wouldn't that be wonderful? I've often questioned why they never
> made food-scented perfume.

My favorite perfume is a solid vanilla-orange thing I bought at the
local upscale mall, but it was years ago, and I don't remember what
store, or iif they are even still open I bought it. the name has rubbed
off the metal casing and I almost don't want to keep using it because
it's almost gone :<

My other favorite is Angel for men, which smells like cookies baking (to
me). The women's version has a floral note I don't care for (but it
smells good on other people)

Saerah

koko <[email protected]> wrote in
news:[email protected]:

> On Sun, 10 Aug 2008 20:53:40 -0400, "kilikini"
> <[email protected]> wrote:
>
>>sarah gray wrote:
>>> "kilikini" <[email protected]> wrote in news:g7nug2$jcm$1
>>> @news.datemas.de:
>>>
>>>> jmcquown wrote:
>>>>> I've got a whole cut up chicken simmering on the stove with
>>>>> celery, onion, carrot, bay leaves, salt & pepper. Chicken &
>>>>> dumplings for dinner! I prefer small drop dumplings to rolled
>>>>> doughy dumplings.
>>>>>
>>>>> I only add the vegetables to make a nice rich stock. They get
>>>>> strained out and discarded when I remove the chicken to debone it.
>>>>> I know some people add vegetables to the (almost) finished product
>>>>> - carrots, celery, green beans, corn, peas, even potatoes.
>>>>> Doesn't that make it chicken stew with dumplings instead? Not
>>>>> that it really matters, it's just not what I think of as chicken &
>>>>> dumplings.
>>>>>
>>>>> Jill <--whose Scottish grandmother added drop dumplings to beef or
>>>>> mutton stew
>>>>
>>>> MMMMMMMM, I'll bet the kitchen smells great, Jill. Yum.
>>>
>>> the whole house! They need to make "simmering chicken stock"
>>> potpourri.
>>>
>>> Saerah
>>
>>Oh, wouldn't that be wonderful? I've often questioned why they never
>>made food-scented perfume.
>>
>>kili
>>
> I would happily wear basil scented perfume.

My mom has a ton of basil plants, and Ellie sometimes will rip off a few
leaves, and rub them on her wrists like they are perfume. she does the
same thing with lavender. I have corrupted her successfully

Saerah

sarah gray wrote:
> "kilikini" <[email protected]> wrote in
> news:g7o2io$ppl$[email protected]:
>
>> sarah gray wrote:
>>> "kilikini" <[email protected]> wrote in news:g7nug2$jcm$1
>>> @news.datemas.de:
>>>
>>>> jmcquown wrote:
>>>>> I've got a whole cut up chicken simmering on the stove with
>>>>> celery, onion, carrot, bay leaves, salt & pepper. Chicken &
>>>>> dumplings for dinner! I prefer small drop dumplings to rolled
>>>>> doughy dumplings.
>>>>>
>>>>> I only add the vegetables to make a nice rich stock. They get
>>>>> strained out and discarded when I remove the chicken to debone it.
>>>>> I know some people add vegetables to the (almost) finished product
>>>>> - carrots, celery, green beans, corn, peas, even potatoes.
>>>>> Doesn't that make it chicken stew with dumplings instead? Not
>>>>> that it really matters, it's just not what I think of as chicken &
>>>>> dumplings.
>>>>>
>>>>> Jill <--whose Scottish grandmother added drop dumplings to beef or
>>>>> mutton stew
>>>>
>>>> MMMMMMMM, I'll bet the kitchen smells great, Jill. Yum.
>>>
>>> the whole house! They need to make "simmering chicken stock"
>>> potpourri.
>>>
>>> Saerah
>>
>> Oh, wouldn't that be wonderful? I've often questioned why they never
>> made food-scented perfume.
>
> My favorite perfume is a solid vanilla-orange thing I bought at the
> local upscale mall, but it was years ago, and I don't remember what
> store, or iif they are even still open I bought it. the name has
> rubbed off the metal casing and I almost don't want to keep using it
> because it's almost gone :<
>
> My other favorite is Angel for men, which smells like cookies baking
> (to me). The women's version has a floral note I don't care for (but
> it smells good on other people)
>
> Saerah

See? Food scented is good, isn't it???? I love a bath bar from a bath
place (gosh, I can't remember the name) and it smells like orange marmalade.
It's awesome. I can't get it anymore, though. Sigh. I live in the sticks.

kili

"kilikini" <[email protected]> wrote in
news:g7o60o$v73$[email protected]:

> sarah gray wrote:
>> "kilikini" <[email protected]> wrote in
>> news:g7o2io$ppl$[email protected]:
>>
>>> sarah gray wrote:
>>>> "kilikini" <[email protected]> wrote in news:g7nug2$jcm$1
>>>> @news.datemas.de:
>>>>
>>>>> jmcquown wrote:
>>>>>> I've got a whole cut up chicken simmering on the stove with
>>>>>> celery, onion, carrot, bay leaves, salt & pepper. Chicken &
>>>>>> dumplings for dinner! I prefer small drop dumplings to rolled
>>>>>> doughy dumplings.
>>>>>>
>>>>>> I only add the vegetables to make a nice rich stock. They get
>>>>>> strained out and discarded when I remove the chicken to debone
>>>>>> it. I know some people add vegetables to the (almost) finished
>>>>>> product - carrots, celery, green beans, corn, peas, even
>>>>>> potatoes. Doesn't that make it chicken stew with dumplings
>>>>>> instead? Not that it really matters, it's just not what I think
>>>>>> of as chicken & dumplings.
>>>>>>
>>>>>> Jill <--whose Scottish grandmother added drop dumplings to beef
>>>>>> or mutton stew
>>>>>
>>>>> MMMMMMMM, I'll bet the kitchen smells great, Jill. Yum.
>>>>
>>>> the whole house! They need to make "simmering chicken stock"
>>>> potpourri.
>>>>
>>>> Saerah
>>>
>>> Oh, wouldn't that be wonderful? I've often questioned why they
>>> never made food-scented perfume.
>>
>> My favorite perfume is a solid vanilla-orange thing I bought at the
>> local upscale mall, but it was years ago, and I don't remember what
>> store, or iif they are even still open I bought it. the name has
>> rubbed off the metal casing and I almost don't want to keep using it
>> because it's almost gone :<
>>
>> My other favorite is Angel for men, which smells like cookies baking
>> (to me). The women's version has a floral note I don't care for (but
>> it smells good on other people)
>>
>> Saerah
>
> See? Food scented is good, isn't it???? I love a bath bar from a
> bath place (gosh, I can't remember the name) and it smells like orange
> marmalade. It's awesome. I can't get it anymore, though. Sigh. I
> live in the sticks.
>

I bought these bath beads once that smelled just like vernor's. when I
went to buy more, I was told they were discontinued

Saerah (who would rather live in the sticks than suburban Detroit. But
maybe not in florida )

In article <[email protected]>,
"jmcquown" <[email protected]> wrote:

> I've got a whole cut up chicken simmering on the stove with celery, onion,
> carrot, bay leaves, salt & pepper. Chicken & dumplings for dinner! I
> prefer small drop dumplings to rolled doughy dumplings.
>
> I only add the vegetables to make a nice rich stock. They get strained out
> and discarded when I remove the chicken to debone it. I know some people
> add vegetables to the (almost) finished product - carrots, celery, green
> beans, corn, peas, even potatoes. Doesn't that make it chicken stew with
> dumplings instead? Not that it really matters, it's just not what I think
> of as chicken & dumplings.
>
> Jill <--whose Scottish grandmother added drop dumplings to beef or mutton
> stew

How do you make your 'small drop dumplings', Jill? Sounds to me on the
order of halushky or spaetzle. Funny, and I know it's my ethnic
heritage influencing it, but I think of drop dumplings as basically
Bisquick and liquid and light and fluffy, and small dumplings as
halushky, much heavier.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
is being updated quite regularly now, most recently 8-7-2008.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

"Melba's Jammin'" <[email protected]> wrote in message
news:[email protected]..
> In article <[email protected]>,
> "jmcquown" <[email protected]> wrote:
>
> > I've got a whole cut up chicken simmering on the stove with celery,
onion,
> > carrot, bay leaves, salt & pepper. Chicken & dumplings for dinner! I
> > prefer small drop dumplings to rolled doughy dumplings.
> >
> > I only add the vegetables to make a nice rich stock. They get strained
out
> > and discarded when I remove the chicken to debone it. I know some
people
> > add vegetables to the (almost) finished product - carrots, celery, green
> > beans, corn, peas, even potatoes. Doesn't that make it chicken stew
with
> > dumplings instead? Not that it really matters, it's just not what I
think
> > of as chicken & dumplings.
> >
> > Jill <--whose Scottish grandmother added drop dumplings to beef or
mutton
> > stew
>
> How do you make your 'small drop dumplings', Jill? Sounds to me on the
> order of halushky or spaetzle. Funny, and I know it's my ethnic
> heritage influencing it, but I think of drop dumplings as basically
> Bisquick and liquid and light and fluffy, and small dumplings as
> halushky, much heavier.
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.mac.com/barbschaller , blahblahblog is back and
> is being updated quite regularly now, most recently 8-7-2008.
> "rec.food.cooking Preserved Fruit Administrator
> 'Always in a jam. Never in a stew.'" - Evergene
===============
I made an excellent easy chicken and dumpling recipe this week in the crock
pot. The dumplings called for were refrigerated biscuits cut up and added
near the end of cooking. I used boneless chicken breasts with skin on, but
the recipe called for skinless. I also used one can of cream of chicken and
one can of cream of mushroom, because I didn't have two cans of cream of
chicken on hand.
Easy Chicken and Dumplings
a.. 4 skinless, boneless chicken breast halves
b.. 2 tablespoons butter
c.. 2 (10.75 ounce) cans condensed cream of chicken soup
d.. 1 onion, finely diced
e.. 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Place the chicken, butter, soup, and onion in a slow cooker, and fill with
enough water to cover. Cover, and cook for 5 to 6 hours on High. About 30
minutes before serving, place the torn biscuit dough in the slow cooker.
Cook until the dough is no longer raw in the center.

Melba's Jammin' <[email protected]> wrote:
> In article <[email protected]>,
> "jmcquown" <[email protected]> wrote:
>
> > I've got a whole cut up chicken simmering on the stove with celery,
> > onion, carrot, bay leaves, salt & pepper. Chicken & dumplings for
> > dinner! I prefer small drop dumplings to rolled doughy dumplings.
> >
> > Jill <--whose Scottish grandmother added drop dumplings to beef or
> > mutton stew
>
> How do you make your 'small drop dumplings', Jill? Sounds to me on
> the order of halushky or spaetzle. Funny, and I know it's my ethnic
> heritage influencing it, but I think of drop dumplings as basically
> Bisquick and liquid and light and fluffy, and small dumplings as
> halushky, much heavier.

Ancient Betty Crocker secret LOL

3 Tbs. vegetable shortening (aka Crisco)
1-1/2 c. all purpose flour
2 tsp. baking powder
3/4 tsp. salt
3/4 c. milk (use buttermilk if you're feeling wild!)

Cut shortening into flour, baking powder and salt until mixture resembles
fine crumbs. Stir in milk. Drop dough by spoonfuls onto meat or vegetables
in boiling stew (do not drop directly into liquid*). Cook uncovered 10
minutes. Cover and cook 10 minutes more.

*Cooking directly in the liquid makes them come out doughy rather than
fluffy. Obviously this requires the broth to have cooked down a bit first.
I use just a tad over a teaspoon so the dumplings come out smaller. Want
bigger dumplings? Use a tablespoon

I meant to ping you earlier... I saw frozen cheese pierogies when I was at
the supermarket. Wondered if they'd be any good. Sorry, I can't recall the
brand name or the price.

Jill

In article <[email protected]>,
"jmcquown" <[email protected]> wrote:

> *Cooking directly in the liquid makes them come out doughy rather than
> fluffy. Obviously this requires the broth to have cooked down a bit first.
> I use just a tad over a teaspoon so the dumplings come out smaller. Want
> bigger dumplings? Use a tablespoon

OK, I wondered if it was different than the Bisquick type but for size.
Doesn't look like it. Thanks.
>
> I meant to ping you earlier... I saw frozen cheese pierogies when I was at
> the supermarket. Wondered if they'd be any good. Sorry, I can't recall the
> brand name or the price.
>
> Jill

Likely Mrs. T's. They do in a pinch.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
is being updated quite regularly now, most recently 8-7-2008.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

Jill wrote:

> I only add the vegetables to make a nice rich stock. They get strained
> out and discarded when I remove the chicken to debone it. I know some
> people add vegetables to the (almost) finished product - carrots, celery,
> green beans, corn, peas, even potatoes. Doesn't that make it chicken stew
> with dumplings instead?


It's chicken stew with dumplings either way, with vegetables or without. If
you were to omit the dumplings from your recipe, wouldn't you be left with
chicken stew (albeit a rather PLAIN chicken stew)?

Bob