MRS. CRIBBS'S CHICKEN AND DUMPLINGS
This is a "simple ingredients make the best meals" dish. She uses dark meat because of their moistness and extra flavor, and the cooking methods are what makes all of them shine. The dumplings - Amish style or flat, not the rising kind - have to freeze for at least 4 hours so plan ahead. Its a great dish to get ready the day before then just put together the final cooking and serve in minutes. Its a simple dish, i only put the 45 min for prep because of the dumplings (does not include freezing time).
Provided by MarraMamba
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the chicken legs with the large chunks of carrot and celery, half of the chopped onions and the water. Simmer over moderate heat until the chicken legs are cooked through, about 15 minutes. Transfer the chicken to a plate. Let cool slightly, then remove the meat from the bones and let cool. Strain the chicken broth and discard the vegetables.
- In a medium bowl, combine the flour with 1 cup of the chicken broth, adding a little of the fat from the broth; stir to form a stiff dough. Turn the dough out onto a lightly floured board and knead until smooth. Wrap the dumpling dough in plastic wrap and let rest at room temperature for 30 minutes.
- 3.Cut the dough into quarters. Working with 1 piece at a time, roll out the dough a scant 1/4 inch thick on a very lightly floured work surface. Cut the dough into 3-inch-wide strips and transfer to a sheet of wax paper. Working on the paper, cut each strip crosswise into 1-inch-thick dumplings and transfer the paper to a baking sheet; do not separate the dumplings. Repeat with the remaining dough, stacking each layer on the baking sheet. Freeze the dumplings until solid, at least 4 hours and preferably overnight.
- In a large enameled cast-iron casserole, combine the sliced carrots and celery and the remaining chopped onion with 4 cups of the broth and bring to a boil. Season well with salt and pepper and cook until the vegetables are just tender, 7 to 8 minutes. Add the cooked chicken and return to a boil.
- Separate the frozen dumplings and add them to the simmering broth a few at a time, submerging them in the broth. Bring the broth to a simmer and cook until the dumplings are tender, about 15 minutes; tuck the dumplings into the broth occasionally.
- Spoon the chicken and dumplings into bowls and serve.
- MAKE AHEAD The recipe can be prepared through Step 3 up to 3 days ahead. Refrigerate the broth and the chicken; keep the dumplings frozen.
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Kamran Irshad
[email protected]This is my go-to recipe for chicken and dumplings. It's always a hit with my family and friends.
Ella Esmelrada Concept
[email protected]I love this recipe! The chicken and dumplings are always so tender and flavorful.
Ehsan Abbas
[email protected]This recipe is a great way to use up leftover chicken. It's also a great comfort food.
Md azad
[email protected]I've been making this recipe for years and it's always a hit. The chicken and dumplings are always cooked perfectly.
Muzamil Malik
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The chicken and dumplings are delicious.
Edward Bothman
[email protected]I'm not a big fan of chicken and dumplings, but this recipe changed my mind. The dumplings were fluffy and the chicken was tender.
Jamil jani
[email protected]This recipe is a great comfort food. It's perfect for a cold winter day.
Hamu Khan
[email protected]The dumplings were a bit dry, but the chicken was very flavorful.
Malik A year lail
[email protected]This recipe is a great way to use up leftover chicken.
Sadin Biswas
[email protected]I've never made chicken and dumplings before, but this recipe made it easy. The dish was a hit with my family.
Ahsan Sial
[email protected]I followed the recipe exactly and the chicken and dumplings turned out perfect. I will definitely be making this again.
cash haller
[email protected]This recipe was a bit time-consuming, but it was worth it. The chicken and dumplings were delicious.
Bugembe Cyrus
[email protected]I'm not a huge fan of dumplings, but these were really good. The chicken was also very tender.
Zookomon Mahadi
[email protected]This recipe is a great starting point for chicken and dumplings. I added some extra vegetables and spices to make it my own.
Phethile Sgalelana
[email protected]The dumplings were a bit too thick for my taste, but the chicken was cooked perfectly.
Rickey Oestreich
[email protected]This was my first time making chicken and dumplings and it was so easy! The recipe was clear and concise and the dish turned out delicious.
SAheda Parvin
[email protected]I've made this recipe several times and it's always a hit. The dumplings are fluffy and the chicken is always moist.
Andrew Hammond
[email protected]This recipe is a keeper! The chicken and dumplings were so tender and flavorful. I followed the recipe exactly and it turned out perfectly.