CHICKEN AND DUMPLINGS

1 large hen or 10 to 12 large frying pieces of chicken
1 C. celery, chopped
1 C. onion, chopped
1 t. salt
1 t. black pepper
3 qts. water

Place all ingredients in a 6-quart pot, bring to a boil, reduce heat and cover. Simmer for 1 hour or until chicken is tender and easily pulls away from the bone. Remove chicken from broth and debone. Discard skin and ligaments. Return meat to broth and simmer while you prepare dumplings:

2 C. self-rising flour
1 t. salt
2 eggs, beaten
2 T. milk or enough to make dough sticky

Place flour and salt in a large bowl. Make a well in the middle and add beaten eggs and milk; mix until dough becomes sticky. For rolled dumplings, divide dough into 3 parts. Place on a well floured surface and pat into hoe cake size pieces about 1/4" thick; cut into squares or strips and drop into hot chicken broth. For drop dumplings, drop by rounded teaspoonsful into hot broth.
Bring broth and dumplings to a boil, reduce heat and cover. Simmer for 30 minutes or until dumplings are tender and cooked through. If chicken broth is not thick enough, remove a little of the hot broth and add 1 tablespoon flour. Blend well and return to pot. Repeat until broth is thick enough.

Suggestions for Better Chicken and Dumplings:
Add 1/2 C. snipped parsley to dumpling dough.
Add 1/2 t. poultry seasoning to broth.
Add 4 sliced, boiled eggs just before serving.
Add 2 cans of cream of chicken soup to pot before dropping dumplings.

Some cooks like dumplings to be almost noodle thin, but keep in mind that the less you handle them the tenderer they will be.

GREAT OLD FASHIONED CHICKEN AND DUMPLINGS

one cut up chicken
salt
black pepper
butter
plain flour
ice water/Chicken Broth

You will need a rolling pin and a floured surface.

Broth:

Wash and place the cut up chicken in Dutch Oven with pleanty of
water to boil. Add salt to boiling chicken (to taste), black
pepper and a stick of butter. Make sure there is enough water in
pot to create ample broth for dumplings.
When chicken is tender and well done, remove from bone. Remove
bones from broth leaving chicken meat in broth; turn onto simmer
while you prepare dumplings.


Dumplings:

2 1/2 cups plain flour
1 teaspoon salt mixed into flour
Ice water (stir enough into flour mixture to make a stiff dough)


Place on the floured surface and knead, making sure the dough is
stiff. Roll out with floured rolling pin until very thin, about
1/8 inch. It make take some elbow grease, but the results are
well worth it!
Cut into 1 inch strips and let it dry for a few minutes. It
should be partially covered with flour.
Meanwhile, turn up the chicken and broth; slowly drop the long
dumplings into the boiling broth. As they cook they will become
somewhat stiff; that's what you want.
When enough dumplings have been added to broth, (you may not
need them all) and don't add too many because they have to boil
and cook.
It's ok if some flour drops into pot with dumplings. The
temperature should not be any higher than medium and as
dumplings cook it will need to be turned down more. Place lid on
pot and cook until dumplings began to change and become somewhat
translucent. You will know when they are done because they will
thicken.

Irish Chicken and Dumplings
2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1-1/3 cups milk

In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

OLD FASHIONED CHICKEN AND DUMPLINGS

1-2 lb. chicken
2 qt. water
2 1/2 tsp. salt
1/2 tsp. pepper
2 c. all-purpose flour
1/2 tsp. baking soda
3 tbsp. shortening
3/4 c. buttermilk

Place the chicken in a Dutch oven. Add water and 2 teaspoons
salt. Bring to a boil, cover, reduce heat and simmer for 1 hour
or until tender. Remove the chicken from the broth and cool.
Bone the chicken and cut the meat into bite sized pieces.
Bring the broth to a boil and add pepper.
Combine the flour, baking soda, and 1/2 teaspoon salt. Cut in
the shortening. Add the buttermilk, stirring with a fork until
moistened. Knead the dough 4 or 5 times and pat to 1/2-inch
thickness. Pinch off dough into 1 1/2-inch pieces and drop
into the boiling broth. Reduce the heat to medium-low, and
cook for about 8 to 10 minutes, stirring occasionally. Stir in
the chicken and serve. 4 to 6 servings.

Old Fashioned Chicken and Dumplings
 
4 chicken breasts or 1 whole chicken
Cover with water and cook until tender. Salt and pepper to taste. When
tender {about 1-1/2 hours}, remove chicken and strain broth. Add more
water and 2 chicken bouillon cubes, and bring to a boil.

DOUGH
1 cup milk or cream
2 eggs
2 tsp. baking powder
5 Tbsp.melted crisco or your choice
1 tsp. salt
2 cups plain flour {add enough to make stiff dough}

Roll out on floured pastry board as thin as possible {almost see
through dough}. Cut in inch strips; pinch off and drop one at a time
into boiling broth. Stir very lightly to keep from sticking. Cover and
cook on low heat for 10 minutes, stirring gently about 3 times.

Aunt Beulah's Chicken and Dumplings

<>Aunt Beulah (we called her "Aunt Bu") lived most of her life
on the farm. Whenever she made her Chicken and Dumplings, it
was a special treat. It was especially great on a chilly day;
and if you weren't feeling well, this always went down good.
She taught me how to make it, and it is my privilege to share it
with you all.
In a 5 quart (approximately) pot, place a medium size chicken
(minus the giblets) and fill the pot with water. Add a couple
teaspoons of salt, and simmer chicken for about 3 hours, or
until the meat falls off the bone. Remove chicken from the
broth, and set aside. Strain the broth, and set in the
refrigerator overnight. Pick the chicken from the bones, and
refrigerate.
Next day, remove the fat that has collected on the top of the
broth (I use a small tea strainer to do this, and it works
great). Bring defatted broth to the boil. Add 1 teaspoon of
garlic powder, additional salt as desired, and a heaping
teaspoon of chicken stock powder (sometimes called soup base) or
a couple chicken bouillon cubes.
In a large mixing bowl, beat 6 eggs. Then mix in 2 teaspoons of
salt and 2 tablespoons of cooking oil. Mix in approximately 3
cups of flour a bit at a time. This is not exact, because you
keep mixing in flour until you have a stiff dough that isn't
sticky.
Take a small amount of floured dough in your hand and roll into
a rope between your palms. With a pair of kitchen scissors,
snip small pieces of the dough into the boiling broth (keep heat
on high while doing this). Continue to do this until all of the
dough is used up.
Cut up the de-boned chicken into bite size pieces, and add to
the broth.
Add 1 can of condensed cream of celery soup, and top the kettle
up with water (if needed). Add approximately 2 tablespoons of
dried parsley flakes, or chopped fresh parsley if you have it.
Allow soup to return to the boil, then reduce the heat and
simmer for 1/2 hour, stirring occasionally. Taste-test the
soup, and add additional salt, garlic, or stock powder if
desired.
NOTE: These dumplings are known as German-style hard
dumplings. If you prefer softer, more tender dumplings, add a
teaspoon of baking powder to the dough recipe before adding the
flour.<>
<>ADDITIONAL NOTE: The dough recipe (minus any baking powder)
is the same as Aunt Bu's noodle dough. You can roll it out and
cut it into homemade noodles if you want, but this is a whole
lot easier.

CHICKEN PAPRIKASH WITH DUMPLINGS



2 to 3 pounds chicken, cut up, legs, breasts and thighs

2 teaspoons salt

2 teaspoons paprika

2 medium onions, chopped

1 teaspoon paprika

2 cups water

1 pint sour cream

3/4 cup water

1/4 cup flour



Sprinkle chicken parts on all sides with salt and two teaspoons paprika. Melt butter in large skillet. Add chicken, skin side down. Sauté until golden brown. Turn pieces, add onions, sprinkle with one teaspoon paprika and simmer, covered for twenty minutes. Add two cups water, cook slowly covered until tender. Remove chicken and keep warm. Blend sour cream, 3/4 cup water and flour until smooth. Gradually add broth to skillet. Cook and stir over low heat until it thickens. Return chicken to sauce, keep on low heat, uncovered until serving time.



DUMPLINGS



4 cups flour

1 tablespoon salt

4 eggs, beaten

1 cup milk



Combine flour, salt, eggs, and milk. Mix to a heavy paste. Dip by dessert spoonfuls into a large kettle of boiling water. (Dip spoon into water to release batter easily.) Cover, bring to a boil, then uncover and boil 5 minutes more. Strain in colander. Place in serving dish. Add two tablespoons sauce, toss lightly to coat dumplings and to prevent them from sticking. Put chicken sauce over individual servings.

SERVES 6 to 8.

IRISH CHICKEN & DUMPLINGS



2 (10 3/4 ounce) cans condensed cream of chicken soup

3 cups water

1 cup chopped celery

2 onions, quartered

1 teaspoon salt

1/2 teaspoon poultry seasoning

1/2 teaspoon ground black pepper

4 boneless chicken breast halves

5 carrots, sliced

1 (10 ounce) package frozen green peas

4 potatoes, quartered

3 cups baking mix

1 1/3 cups milk



In large, heavy pot, combine soup, water, chicken, celery, onion, salt,

poultry seasoning, and pepper.

Cover and cook over low heat about 1 1/2 hours.

Add potatoes and carrots; cover and cook another 30 minutes.

Remove chicken from pot, shred it, and return to pot.

Add peas and cook only 5 minutes longer.

Add dumplings.

To make dumplings: Mix baking mix and milk until a soft dough forms.

Drop by tablespoonfuls onto BOILING stew.

Simmer covered for 10 minutes, then uncover and simmer an additional 10

minutes.