Homemade Chicken and Dumplings

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I modified this recipe to use up the last of my turkey breast from Thanksgiving. It was much easier to make than I expected. The dumplings are made very much like a pie crust — cut the butter into the flour mixture and then moisten it with milk (in this case, some half-and-half). Rolled out and cut into 2″ pieces, the dumplings are added to boiling hot chicken broth. Once the dumplings are cooked, I added some sautéed onion and celery in addition to the cubed turkey.  This turned out beautifully — the extra flour from the dumplings help to make a wonderful gravy. I think it reminded my hubby of his younger days — he went back for seconds and cleaned his plate!!


HOMEMADE CHICKEN AND DUMPLINGS  (Serves 4)

Ingredients

  • 3 cups cooked chicken
  • 8 cups chicken broth
  • 2 cups flour
  • 2 Tbs. butter
  • 1/2 tsp. baking powder
  • 1 cup of milk

Directions:

  1. In a bowl, combine the flour, baking powder and salt.  Cut the butter into the dry ingredients with a fork or pastry blender.  Stir in the milk, mixing with a fork  until the dough forms a ball.
  2. Heavily flour a work surface.  You’ll need a rolling pin and something to cut the dumplings with.  I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
  3. Roll the dough out thin with a heavily floured rolling pin.  Dip your cutter in flour and cut the dumplings in squares about 2″x2″.  It’s okay for them not to be exact.  Just eye ball it.  Some will be bigger, some smaller, some shaped funny.
  4. Use the floured spatula to put them on a heavily floured plate.  Just flouring between the layers of dumplings.  If they will be cooked soon, this method works well.  If I’m going to cook them later in the day I layer them on a cookie sheet with wax paper between and lots of flour.  You can also freeze them like this and then transfer them to a ziplock bag.
  5. To cook them, bring the broth to a boil.  Drop the dumplings in one at a time, stirring while you add them.  The extra flour on them will help thicken the broth.  Cook them for about 15-20 minutes or until they not doughy tasting.  Add the cooked chicken to the pot and you’re done!

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~from EatAtHomeCooks.com

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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