Chicken N' Dumplings My Great Granny Style ????Old School Chicken And Dumplings | Roll Out Dumplings
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Ingredients
2 1/2 lb chicken
carrot
onion
bay leaf
fresh rosemary, thyme
salt/pepper to taste
1/2 tbsp low sodium chicken seasoning
1 tbsp low sodium chicken bouillon ( adjust to taste)
1 can cream of chicken soup
1/2 tbsp cornstartch ( mix with water then add)
Dumplings
2 cups flour
1 tsp baking powder
1/2 tsp salt
crisco
1/2 cup milk
chicken & dumplings | recipe my way
chicken broth
3 chicken thighs
2 chicken legs
2 stalks celery
2 stalks green onions
3 stalks thyme
3 stalks Rosemary
ginger
1/2 large onion
2 tbsp mushroom seasoning
1 tbsp better than bouillon
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
10 cups water
2 medium carrots Chopped
1/2 cup green peas
1 stalk celery diced
1/2 green bell pepper diced
1/2 large onion diced
1 tbsp minced garlic
1 can coconut cream preferably the Thai one
1/2 cup flour
6 tbsp butter
2 tbsp oil
shredded chicken
1 tsp creole seasoning
1/2 tsp sazon with color
1 tsp complete seasoning
1/2 tsp black pepper
8 cups chicken broth
dumplings
2 cups self rising flour or????????
2 cups all purpose flour & 2 tsp baking powder
1 cup milk
1 cup Chopped spinach
2 tbsp unsalted butter
1/2 tsp salt
1 tsp sugar (optional)
Mushroom seasoning
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Chicken and Dumplings the Easy Way❤️ | Quick Time Saving Recipe | How To Make Chicken & Dumplings
*Ingredients
2 lb rotisserie chicken
5 1/2 cups Low Sodium Chicken Broth
2 celery stalks
1/2 yellow onion
1/4 green bell pepper
3 garlic cloves
2 cups fresh mushrooms
3 thyme sprigs
1 rosemary sprig
7 biscuits (canned)
1 tsp parsley
1/2 tsp ground sage
1/4 tsp ground black pepper
1 tsp Better than bouillon
2 Tbsp olive oil
3 tbsp water
3 tbsp cornstarch
This is how you make chicken and dumplings the easy way!
#chickenanddumplings #comfortfood
Chicken & Slippery Dumplings Recipe (Slick Dumplings) | Cooking The States (Delaware)
Delaware was the first state to be inducted into the United States of America. That’s pretty cool (and happened a long time ago by American standards). Delaware is one of those “in-between” states that sits right on the border of the Southern and Northern states. Meaning that it’s food, amongst other things, are influenced by different pieces of American culture. Delaware and “slippery” dumplings, however, you can thank the Southern influence for. Let’s get slippery. ????????Adam
Get the FULL RECIPE here -
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MUSIC:
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TIMESTAMPS:
Welcome to Delaware (0:00)
Mixing the Dumpling Dough (0:40)
Making the Soup (1:34)
Shaping the Dumplings (2:32)
Finishing the Dumplings (3:18)
Trying “Slippery” Dumplings (4:54)
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Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
#SlickDumplings #ChickenandDumplings #Dumplings #Delaware #ChickenAndDumplings #Recipe #Cooking #OmnivorousAdam
Classic Chicken and Dumplings Recipe (Step-by-Step) | HowToCook.Recipes
This classic & old fashioned Chicken and Dumplings recipe is a comfort food favorite that puts a smile on everyone's face. This creamy classic is packed with fluffy dumplings and delicious flavor that is ready from scratch in no time!
View FULL Step-by-Step recipe here:
Ingredients:
8 tbsp butter
1 cup yellow onion (chopped)
1 1/4 cup matchstick carrots
1 cup celery (diced)
6 garlic cloves (minced)
3 1/2 tbsp all-purpose flour
12 oz evaporated milk
32 oz chicken stock
4 1/2 cups rotisserie chicken (shredded)
2 tbsp dried thyme
1 tbsp dried rosemary
black pepper (to taste)
salt (to taste)
Dumpling Recipe
2 cups all-purpose flour
1 tbsp baking powder
black pepper (to taste)
salt (to taste)
1 tbsp dried thyme
1 cup whole milk
5 tbsp butter (melted)
Instructions:
1. Melt the butter in a large pot over medium-high heat. Add the onions, carrots, and celery to the melted butter and cook for 5 minutes. Once the vegetables have softened, add the garlic and cook until fragrant.
2. Once fragrant, add the flour and stir to combine. Once combined, add the evaporated milk and chicken stock and stir, then bring to a boil. Once boiling, add in the chicken, thyme, and black pepper and salt. Allow the soup to simmer uncovered.
3. While the soup simmers, make the dumplings. Whisk together flour, baking powder, pepper, salt, and thyme in a large bowl. Create a well in the center of the mixture and pour the butter and milk into the center. Use a rubber spatula or your hands to mix until a dough ball forms.
4. Form the dough balls into two tablespoons worth and place directly into the simmering pot. Gently press them down into the soup so they are slightly covered. Cook for about 15 minutes or until the dumplings are cooked through. Once the dumplings are cooked through, serve immediately.
#chickenanddumplingsrecipe #easychickenanddumplingsrecipe #bestchickenanddumplingsrecipe #howtocook.recipes
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Chicken and dumplings (biscuity, Southern-style)
Thanks to HelloFresh for sponsoring this video! Click for 70% off with HelloFresh plus FREE shipping — use my code ADAMRAGUSEA70.
***RECIPE, SERVES 4-6***
1.5 lb (700g) boneless skinless chicken thighs
1 bottle (750mL) white wine (could replace with water or stock
1 carton (32 oz, 946mL) chicken stock
8 oz (227g) white mushrooms
2 bunches green onions
1 lb (454g) carrots
3-4 garlic cloves
12 oz (340g) green beans
6 egg yolks
3/4 cup (177mL) cream
1 lemon
flour
oil
salt
pepper
dry herbs
For the dumplings
2 cups (230g) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon garlic powder
2 tablespoons melted butter
milk or water
fresh sage, rosemary, thyme, parsley or any combination thereof
Cut each thigh into 4-6 pieces. Season heavily with salt, pepper and dry herbs, then toss the pieces with enough flour to coat. Cut the mushrooms in half or quarters (remember they'll shrink in half when cooking), thin-slice the onions and reserve the green slices for garnish at the end, peel and thick-slice the carrots, smash and peel the garlic cloves.
Heat a film of oil in a large pot, then lay in the chicken piece by piece to keep them from sticking to each other. Keep your heat high enough to brown the chicken but don't let anything burn — low and slow is fine. When the bottoms of the pieces are brown, you should be able to scrape them off the pan with a wooden spoon and flip them.
When the chicken pieces are brown on all sides, push the chicken over to one side and drop in the mushrooms. Stir the mushrooms around and let them brown a moment. Stir in the sliced onion whites and let them cook for a moment. Deglaze with the entire bottle of wine. Stir in the carton of stock, garlic, carrots and a pinch or two of salt. Cover and simmer for about 45 minutes until the carrots are almost soft.
While you're waiting, slice the green beans into small piece. Separate out the egg yolks (eat the whites for breakfast tomorrow) and beat them smooth with the cream.
When the carrots feel almost done, stir in the green beans — they'll need about 30 minutes total.
Now is when you want to mix up the dumpling batter. Finely chop a big pile of fresh herbs and zest the lemon. Throw all that in with the cake flour, baking powder, salt and garlic powder. Stir in the melted butter until it seems to disappear. Stir in just enough milk or water (no more than a cup, 237mL) to get you a shaggy, sloppy dough — if you over-mix, the dumplings will be tough. Form the dough into rough, small balls.
When the green beans are 15 minutes away, drop the dumplings in the soup, make sure the heat is high enough that the broth is bubbling, cover and let the dumplings steam at least 10 minutes before you check on them. When they double in size and look cooked, they're cooked — don't overcook them or they'll get dense.
Kill the heat and wait for bubbling to stop, then stir in the liaison (yolk and cream mixture). Turn the heat back on to a bare simmer and cook for a couple minutes until you see the yolks cook and slightly thicken the broth — be careful not to overcook or the eggs will go gritty. Taste the soup for seasoning and add any needed salt, a little lemon juice to taste, and the reserved onion greens.