Does anybody have a good homemade recipes for CHICKEN AND DUMPLING'S?

I like good homemade chicken and dumpling and can't get a good recipe anywere so help me please..... ThanksDoes anybody have a good homemade recipes for CHICKEN AND DUMPLING'S?
Making chicken and dumplings is easy, but time consuming! Here's how I make mine (nope! no 'real' recipe!)





Boil chicken in water (duh!) (whole pieces, cut-up, whatever, so long as the skin is ON) in a kettle until very tender and some of it falls off the bone. This can take about 1-1/2 hours or more, depending on how much chicken you're doing. I add salt %26amp; pepper to the water, sometimes add poultry seasoning as well.





Drain chicken using a strainer on top/over a large bowl, conserving the water (which is now your chicken stock!).





When chicken cools enough to handle, remove chicken from bones. Be sure to also discard skin, gristle, any other icky stuff.





Reheat the chicken stock in a kettle - you'll probably notice the fat on top. Don't discard it - it's what makes chicken and dumplings taste so good! You can remove some of it, but you really do want this! Add your chicken. Heat on med/hi until it boils - you don't want it all the way up on high. You can also add additional seasonings if you think it needs it (taste it first to see what it needs!). I also add a little dried parsley just so there's some interesting looking green stuff in it. (Make sense??).





While you're waiting for the chicken %26amp; stock to boil, make your dumpling batter. All you need is some self-rising flour and milk. If you don't want to go that route, you can always use Bisquick. ;o) There is no hard and fast rule on dumpling batter, just dump some SR flour into a bowl, add quite a bit of milk - you're wanting a consistency gooier than that of biscuit dough - it's very thick and sticky - not dry enough to handle with floured hands like making biscuits from scratch.





Using a spoon, just drop spoonfuls of the batter into the boiling kettle until it looks like the top of the mixture is covered. Put a lid on the kettle and boil until fluffy. (About 15 minutes) They'll still look gooey on the outside because the boiling broth has gotten on it - but it's ok - they'll be fluffy on the inside. The flour also thickens the broth. For leftovers, simply reheat in the kettle (or smaller pot). If you need more dumplings to go with your leftovers, just make up some more dumpling mixture and toss it in when it gets to boiling.





Enjoy!Does anybody have a good homemade recipes for CHICKEN AND DUMPLING'S?
Chicken %26amp; Rice soup w/Dumplings





1 cup sliced mushrooms


1 stalk celery, sliced


1 carrot, chopped


1 tbsp margarine or butter


5 cups chicken broth


2 cups chopped cooked chicken


1 cup frozen peas or corn


1/2 cup uncooked quick-cooking rice


1 teaspoon of thyme (optional)


1/4 teaspoon pepper


1 recipe Dumplings





Cook mushrooms, celery, and carrot. in 1 tblsp of hot butter til tender. Stir in the broth,chicken, peas or corn, rice and seasonings. Bring to a boiling.





Meanwhile, make dumplings. Drop dumpling batter from a teaspoon to make 16 mounds on top of the boiling soup; reduce heat. Simmer covered, 10 minutes or until dumplings are cooked.





DUMPLINGS: Beat together 2 eggs , 1/4 cup melted margarine or butter, and 1/4 teaspoon salt. Stir in 2/3 cup instant flour (Wondra) or all-purpose flour.
I like the one on the back of the Bisquick box. It always turns out good and it's very easy to make!





Quick Chicken and Dumplings


1 1/2 cups milk


1 cup frozen peas and carrots


1 cup cut-up cooked chicken


1 can (10 3/4 ounces) condensed cream of chicken and mushroom soup


1 cup Original Bisquick


1/3 cup milk


Paprika, if desired





Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.





Mix Bisquick and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.





Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.





Makes 4 servings
Hi! This is one of my favorites.





Chicken:


1 (2 1/2-pound) chicken, cut into 8 pieces


3 ribs celery, chopped


1 large onion, chopped


2 bay leaves


2 chicken bouillon cubes


1 teaspoon House Seasoning, recipe follows


1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup





Dumplings:


2 cups all-purpose flour


1 teaspoon salt


Ice water





To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.





To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.





Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.





Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.





Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.





To serve, ladle chicken, gravy, and dumplings into warm bowls.





Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.





House Seasoning:


1 cup salt


1/4 cup black pepper


1/4 cup garlic powder





Mix ingredients together and store in an airtight container for up to 6 months.





Yield: 1 1/2 cups





I got the recipe from FoodNetwork.com and you can prepare it in larger proportions if you like. Hope you like it!
boil whole chicken or pieces with bones in a very large pan completely covering chicken with water. season with salt, pepper, garlic and bay leaf. simmer for about 30-45 minutes. when done, take the chicken out and bring broth to a rolling boil.


use a package of good quality frozen biscuits and thaw them out completely. you can certainly make your own, but i don't have time.


pinch off biscuits a little at the time and add to water where it is rolling. after you get a few in, stir the pot and continue adding until all are in. simmer on low for about 20-30 minutes, stirring occasionally, then add chicken back in for last ten minutes. re-season with salt, pepper as needed.
There are three keys to proper chicken and dumplings.





1. fat hen


2. use chicken fat ilo shortening or butter to make pastry or dumplings


3. black pepper





Aside from that, seasoning is up to you--salt, poultry seasoning, celery, whatever.
Follow the recipe on the box of Bisquick the dumplings are wonderful but u must follow the dumpling recipe because u can not peak at all when it says keep the lid on for 10 min.
go to cooks.com or cook.com one of those. They have alot of people posting there own recipes, and you can search for dan near anything.
This is the best, i got this recipe watching Tyler Florence on food network. You can cheat by buying a rotisserie chicken in the store instead of baking one. I also use bisquick dumplings instead of making them from scratch.








Roasted Chicken:


1 (3-pound) whole chicken


Salt and freshly ground black pepper


4 ounces unsalted butter, softened


1 lemon, halved and juiced; halves reserved


1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary


1 onion, halved


4 garlic cloves, smashed


Fresh whole herbs, such as rosemary, thyme and parsley sprigs





Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.


In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.





Chicken Stock:


2 tablespoons olive oil


2 carrots, cut in large chunks


2 celery stalks, cut in large chunks


1 onion, halved


1 garlic bulb, halved


Reserved chicken bones


2 quarts cold water


4 sprigs fresh parsley


4 sprigs fresh thyme


2 bay leaves





To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.





Dumplings:


2 cups flour


1 tablespoon baking powder


1 teaspoon salt


2 eggs


3/4 to 1 cup buttermilk





To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.





Supreme Sauce:


2 tablespoons butter


1 tablespoon oil


1 tablespoon flour


1/2 cup diced carrot


1/2 cup diced celery


3 cloves garlic, minced


2 bay leaves


1/4 cup flour


6 cups chicken stock


1/4 cup heavy cream


Freshly ground black pepper, for garnish


Chopped flat-leaf parsley, for garnish





To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.


Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.


Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.